If storing these oils in a bottle without an airtight stopper, remove lid, cover the top of the bottle with plastic wrap, replace lid to secure, then store refrigerated until use. Use a squirt bottle to creatively paint the plate with flavor just before serving. Or if green isn’t an issue, blend leaves with good quality olive oil, and then strain through a fine sieve. ![]() The flavor will be in the food without the greenery. When the liquid is well flavored, remove herbs and use liquid as indicated. Steep herbs in any liquid ingredient called for in the recipe, such as fruit juice, broth, milk, cream, wine, vinegar or oil. When a piece of leaf just won’t do, transfer that herbal flavor to a carrier. Additional fresh herbs added near the end of cooking add another layer of brighter flavor. (That sentence just reinforced every teenager’s belief that adults send mixed messages.) Foods that are cooked slowly at a low temperature, such as the French classic cassoulet, gain dimension and depth from the use of certain dried herbs like thyme and bay added at the beginning of cooking. When seasoning in stages, remember fresh is usually best but not always. Taste and add more near the end, then sprinkle on some of the same fresh herb just before serving. Shortly after you begin cooking, put in about half of the total amount you intend to use. The volatile oils that give herbs their flavor will change and some will dissipate during cooking. Train yourself to season at the beginning, middle and end of cooking. It will quickly outgrow the container, but they’re great confidence builders and no one should ever be forced to use dried rosemary. When choosing which ones to grow, pick a few you think smell the best. A 14- to 16-inch diameter planter can hold several of your favorites just a short trip from the kitchen counter. If not doing so already, grow at least a few herbs. Eventually get brave and work up to more as you learn about herbs and gain confidence. If you are following a recipe and it calls for dried herbs, substitute fresh whenever possible using twice the dried measure called for in the recipe. I’ve rarely seen anyone take the time to pick out the flecks (note I said “rarely”), so chances of ingestion and enjoyment are increased. The essential oils of herbs are more evenly distributed, providing flavor and accents of color throughout, when minced and combined with the food. ![]() While a number of cuisines include sprigs of fresh cilantro or basil with foods such as Phð to be torn up and added as needed, I generally use other tactics to help my guests get the most enjoyment from culinary herbs. This might lead to a conversation about the scent and appearance of the herb, but it rarely leads to actually consuming it. Your dinner guest may even pick up the sprig to see what it is. Herb sprigs, especially if they reflect herbs used in preparing the dish, are a fine way to add interest to the presentation. Dedicated to all these newcomers, here’s my basic tutorial for using fresh herbs in cooking - no recipe required. Like the Garza students, many gardeners have found herbs fairly easy and enjoyable to grow but may feel they need more information on using them in cooking. It was clear this year’s class had gotten the “herb bug.” When I visited their booth at the farmers’ market, they were braving a chilly wind to sell their herb bundles and happily demonstrating their knowledge to customers. These days many participants not only graduate, they do so early. The innovative program was started nine years ago as a way to keep at-risk students engaged and motivated to complete high school, but now attracts a more diverse group. But under the skilled guidance of teacher Martha Cason, and with the help of guest instructors, they’re learning sound business practices, math skills, and science - all centered around growing and selling fresh culinary herbs. Most of them had no previous experience growing or using culinary herbs. ![]() Recently, I met the new horticulture students of Garza Independent High School in Austin. But I’m afraid the endless possibilities, or the belief that you have to have an exact recipe, keep too many from trying at all. In cooking with herbs, the simplest advice is to trust your sense of smell. But a simple answer may encourage people to try, and I’m convinced they’ll be hooked after that. Plant seeds or transplants in a sunny raised bed, using soil that’s well-amended with organic matter. ![]() For those new to growing herbs, I’ve developed a standard response. Hen thinking of centuries-old herbal traditions, it’s easy to forget there are always people with no idea where to begin.
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