I've always been in love with a good steak right from the cow and cooked on the grill. Plain meat. No frills. Charbroiled to perfection. Melt in your mouth. Oops! Back up that tape. Not melt in your mouth. No. That's the ideal but you won't get that without some preparation and just the right cooking method. That pretty much means a marinade and a marinade means herbs. Herbs add flavor to anything and everything. That's why they've been used for thousands of years to make good food great. Herbs aren't used for only great banquets and feasts, but for everyday meals, too. Especially today since we don't have to go out and find our own, process them and hopefully store them until the next year's gather is ready. We can just go to the store and buy what we want with an even greater variety than our ancestors could ever have imagined. Here are a few of the more common herbs with their best uses and flavors. If you can find fresh herbs, especially local, they will give you the best flavor.
Lavender: Lavender is really a shrub that is used as an herb. There are more than 760 varieties and they are all different in flavor and use. Some cannot be used for cooking and some are great so you need to be sure of what you are getting. Some lavenders, such as Miss Katherine, are great in salads. The petals and calex (that's the little hard part under the petals) are used for color and taste. They are crunchy and give a peppery flavor when you bite down. All of the Angustifolia variety are wonderful for baking and drinks, such as iced tea and lemonade. I've also had it in ice cream and it's a great flavor enhancer. It provides a light, floral taste that gives the impression of a fresh, spring afternoon.
Basil: There are many varieties of basil, all with different flavor characteristics. Right now I have Genovese Basil (Sweet Basil) and it smells lovely to just crush between my fingers and smell it. Sweet basil is the most common and is best known for its use in Mediterranean cuisine, primarily from Italy and Greece. It is one of the primary herbs in pizza and spaghetti sauces. But it is good on so much more. I like in tomato soup for an added "pop" to an otherwise bland soup. It's also great on seafood. Another variety is lemon basil that has a definite lemon flavor and is commonly used to flavor fish. There are even varieties with licorice and chocolate flavors. One of the more versatile herbs, basil is often used to flavor soups, seafood, poultry, beef and pork, not to mention vegetable dishes, pesto and even desserts and drinks.
Cilantro: Cilantro is an herb that must be used lightly. It has a strong citrus flavor that adds a real punch to any dish. Normally it's used fresh so the herb doesn't infuse it's flavor into the dish. It must be eaten to be tasted. It's used mostly in Latin dishes, pestos and salsas.
Oregano: Oregano is another of the main herbs used in Greek and Italian dishes. The Mediterranean variety has woodsy flavor while another, lesser known variety, Mexican oregano, has a citrus flavor. Both are very pungent and can be bitter if overused. Unlike other herbs, fresh oregano is stronger than dried oregano. Normally the drying process concentrates the oils and makes the dried variety stronger, but not in oregano. So you'll need to pay close attention to which you are using for your recipe. It is mostly used in pizza, poultry, and pork recipes although there are a few recipes for breads and salads that use oregano.
Thyme: Thyme, too, is one of those decidedly Mediterranean herbs that is often used in conjunction with other herbs such as parsley, sage, basil, and rosemary. Oooo, reminiscent of the Simon & Garfunkel tune, Scarborough Fair. It's an extremely fragrant herb that's been used in Italian, French and Middle Eastern cuisine for centuries. The best pairings for thyme are soups, tomatoes, poultry, lamb, and fish. The strong taste of thyme makes it necessary to add it early in the cooking process. Longer cook times make it mellower. Using too much of this herb can make your dish bitter so be very careful how much you measure out. Thyme is definitely an herb to use caution with. When in doubt, use less. It's also one of the few herbs with a health caution. If you use sprigs, make sure you fish out all of the stems before serving. They can cause a choking hazard just like fish bones. It's floral flavor can be used to reduce the "gaminess" of meats.
Rosemary: Another Mediterranean herb, rosemary has a warm, spicy flavor that can be used in almost any meat or vegetable, even breads. It's often paired with rich meats like lamb and wild game. It's leaf is a tough needle, so it needs to be very finely chopped before cooking (or buy it from the store). Rosemary also has a side benefit. It is believed that the rosemary plant can help with memory issues. It's widely used as a medicinal herb.
Marjoram: Another member of the mint family like thyme and oregano, the flavor of marjoram is similar to a mild oregano and is most commonly used to flavor fish, meats, pasta, and sauces. It has a warm, slightly sharp, and slightly bitter flavor. Fresh marjoram should always be added at the end of a long cooking process. Otherwise it can lose its flavor. It's one of the more versatile herbs and can be used with almost any meat, vegetable, or bread. It is most commonly found in tomato-based dishes.
Tarragon: There are two types of tarragon: French and Russian. The French variety is the main culinary variety because of its richer, stronger flavor. It's a primary herb in French cuisine, used to flavor fish, poultry, salad dressings and vinegar. It's best used fresh, not dried, as the dried version is much less flavorful. Tarragon's flavor has a hint of anise so it's not for everyone. It's strength lies in a behind-the-scenes flavor. As with thyme, less is better.
These are only a few of the herbs used to flavor foods. Recipes are plentiful but the best way to learn to use herbs is to jump in feet first and start cooking. If you can find a fresh local grower that will provide you the most flavorful herbs. They are really hard to come by, though. Herbs are very particular to grow and can be difficult. If you do find locally grown herbs, expect to pay a premium. But it's worth it because of the higher quality of the product. If you enjoy cooking, herbs can only enhance your dishes. So experiment and enjoy the pleasure of new foods. If you have any questions about growing herbs for yourself, ask a Master Gardener. It's what we do.
The Link LonkDecember 17, 2020 at 06:22AM
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Herbs are for cooking - Pinebluffspost
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