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Cooking with Herbs
There’s no better way to add zing to your meals than with garden-fresh herbs.
Ahh, fresh herbs! The appetizing aromas and fresh flavors lend distinctiveness to home-cooking by intensifying, expanding, and even completely modifying the taste of appetizers, entrees, side dishes—even desserts. And they make it a snap to add your own personal touch to traditional and family favorites.
Although traditionally a spring and summer treat, today fresh herbs are plentiful, accessible, and popular, even in the dead of winter. Cultivated on a large scale hydroponically and in greenhouses, fresh herbs are available in grocery stores and supermarkets all year.
For the most intense flavor and aroma, select herbs that are brightly colored and firm, with no wilted or yellowish leaves. Wash under cold water and dry with paper towels or in a salad spinner. Pluck the leaves from the stems and add (either whole or chopped) to the dish. To make a bouquet garni, combine two or three sprigs or branches with other flavorings, such as orange or lemon rind, a smashed garlic clove, crushed peppercorns, or whole cloves, and wrap in a square of cheesecloth, tying the ends to secure. Add to soups or stews such as Leek and Mushroom Soup, Hearty Macaroni Stew, or Italian White Bean Soup. Remove the bouquet before serving.
Storing Fresh Herbs: Stand herb stems in a sturdy squat container, like a small jar or child’s sippy cup, and fill halfway with water. Cover the tops of the herbs loosely with an open plastic bag and store in the refrigerator for up to 1 or 2 weeks, depending on the type of herb.
You can also wash the herbs, pat dry, and place in zip-tight plastic bags or containers and store in the refrigerator for a few days.
Freezing Fresh Herbs: Place herbs in zip-tight plastic bags or containers and freeze. Or half fill compartments of ice cube tray with finely chopped herbs, fill with water, and freeze. Transfer frozen cubes to a zip-tight bag.
Preparing Herbs for Cooking: Wash herbs under cold running water, then pat dry with paper towels, or roll up in a paper towel and squeeze to remove excess moisture. Pick the leaves or needles one by one from the stem, or lightly grab the bottom of a stem between thumb and forefinger and gently run fingers to the top of the stem to remove the leaves. On a sufficiently large work surface, using a sharp chef’s knife, cut leaves into strips or chop to desired consistency.
Or, wash small quantities of one or more herbs and pat them dry with paper towels. Using kitchen scissors, cut them in small pieces directly into a salad bowl or cooking pot.
