A. Figuring out how to use fresh
herbs is as easy as a trip to your pantry or spice rack. I'll bet you're already
using oregano, basil, thyme, sage, rosemary, parsley, marjoram, dill, chives,
bay leaf or a combination/blend of the above in dry form. Try them fresh.
Generally, if a recipe calls for one teaspoon dried, crumbled herb, use 2-3 tsp.
fresh chopped herb. Plants in my garden which I consider indispensable in
cooking include the following: Basil - Over 200 varieties with sweet basil being
the most common; wonderful with fresh tomatoes and a sprinkling of freshly
grated Parmesan cheese; a must for tomato sauce; the main ingredient for the
wonderfully green and garlicky sauce - pesto (heaven on earth!). Chives -
mild flavored member of the onion family' sprinkle chopped leaves over salad or
vegetables; mix with sour cream or butter for potatoes, toss into soups. Dill
an outstanding addition to cucumbers, potato salads, seafood (especially salmon)
eggs and cream cheese. Oregano instills a spicy flavor to Italian dishes
such as spaghetti, pizza and lasagna. Rosemary the perfect seasoning for
chicken, veal and lamb; wonderful with roasted new potatoes with coarse salt
seasoning. Salad Burnet a wonderfully delicate cucumber flavor in a very
attractive hearty plant. Toss into salads; a real find for those who love the
taste of cucumber, but find it somewhat difficult to digest. Thyme - a
nearly universal seasoning, great with red meat, fish and poultry. Try with
vegetables including eggplant, carrots, tomatoes; those who enjoy added zing to
their beverages would enjoy it in tomato juice. Mint - many varieties to
add depth to teas, punches and sauces. Lemon Balm - mild lemon flavor
perfect for cool drinks, fruit salads and custards. Pineapple sage -
imparts a wonderfully fragrant pineapple scent and flavor to drinks, fruit
salads and cream cheese sandwiches.
Culinary uses don't stop at inclusion in your favorite recipes. They also provide for an endless supply of combinations for herb butters, herbal vinegars, teas and jellies.
There are numerous books on the market chocked full of information on the cultivation and use of herbs. Some that I have found most helpful include: Texas Gardeners Guide to Growing and Using Herbs by Diane Morey Sitton; The Herbal Pantry by Emelie Talley and Chris Mead; The Herb Garden Cookbook by Lucinda Hutson; Southern Herb Growing by Madeline Hill and Gwen Barclay with Jean Hardy. Good luck and bon appetit!