If you want to take you’re cooking to the next step,
add fresh herbs. Fresh herbs are what change food into flavored dishes. Fresh herbs compliment and enrich taste without adding any calories or fat. There are some basics that apply to just about all herbs.
Fresh herbs have both more and less flavor than dried ones. Dried herbs have had their flavors concentrated and so they can seem stronger. But drying causes some of the other tastes to be lost and so the flavors are reduced. The general ratio to substitute fresh herbs for dried is use 3 times as much fresh herbs as dried herbs that recipes might call for.
Fresh herbs have subtle and delicate flavors. Over cooking causes them to lose their fragrance and their flavor. Add the fresh herbs near the end of the cooking time. The flavors develop very quickly. They shouldn't cook in liquids for more than about an hour, generally, to get the most from them. Add to stocks, soups, stews near the end and see how much more plentiful the flavors will be.
Roasts should be rubbed with herbs before cooking. Chop the fresh herbs you want to use with a bit of salt and pepper; it will enhance the flavor... Then, rub the seasonings on the roast and finish as usual. This approach can be used for poultry and seafood’s as well.
For ground meats, finely mince the fresh herbs and mix into the meat before cooking. Add whatever other additions you like - eggs, crumbs, prepared sauces, salt, pepper, then prepare as usual, meat balls, hamburgers etc.
Fresh herbs may be added to both batters and crumb mixtures used for fried foods. Chop finely and add as desired.
Fresh herbs enhance cooking waters for vegetables. Either chop and drop them into the water so they'll be part of the finished dish or tie them in a little cheesecloth bag and remove them before serving.
Fresh herbs can add character and surprising complexity to breads. Add somewhere between 1 to 2 tablespoons of chopped fresh herbs per one-pound loaf. Herbal cornbread, biscuits, dumplings, savory pancakes and waffles are great with added herbs - up to a tablespoon to 2 cups of flour.
Fresh herbs are perishable and proper storage can extend their lives. Store bunches in the refrigerator with their stems in water. Loose leaves are kept in the coldest part of a refrigerator in perforated bags. Some moisture is good for fresh herbs. Too much moisture promotes decay. Shake them as dry as possible before storing, crumple a paper towel and put it into the bag under the herbs.
If you have questions or would like more information about how to incorporate herbs into your recipes, email me, Cathie Mooers.
