The
Many Uses of Fresh Herbs
(Sun Mar 26th, 2006, by Mary Hanna)
The Many Uses of Fresh Herbs By Mary Hanna Copyright 2005
Herbs are fun and easy to grow. When harvested they make
even the simplest meal seem like a gourmet delight. By
using herbs in your cooking you can easily change the
flavors of your recipes in many different ways, according
to which herbs you add. Fresh herbs are great in breads,
stews, soups or vegetables. Every time you add a different
herb you have completely changed the taste.
If you are a beginner start slowly, add just a little
at a time adjusting as you go along until you have it just
right. You will see in most instances that an individual
herb is associated with a particular food item. Basil is
paired with tomatoes, Oregano with sauces, Rosemary with
lamb and Chives with butter or cream cheese. Of course,
none of them are limited to these items, but you will see
them paired most often with that particular food. Use your
imagination and experiment, experiment, experiment!
You can make herb vinegars for salad dressings, marinades,
or soups. Herb oils are very useful in cooking whenever
a recipe calls for it.
Fresh herbs as garnishes dress up any dish making it
look truly spectacular. Lay individual sprigs of rosemary
over broiled lamb chops. Chop fresh parsley and sprinkle
it over the top of your potato salad. The combinations are
endless and the outcome delicious.
Fresh herbs will keep in the refrigerator for several
days but then you must freeze them. They can be frozen by
laying them a paper towel and putting them in a plastic
bag. Once they are frozen only use them in cooking not as
garnishes. A friend of mine washes them, puts them an ice
cube tray, covers them with water and then freezes them.
When she needs them for soup, stews or sauces she just drops
a cube in.
My favorite herbs to grow are basil, oregano, lemon balm,
parsley and mint. Mint is great but be careful, mint can
over run your garden. A tip here would be to bury an empty
coffee can and plant the mint in it. The can prevents the
mint from "creeping" all through your garden.
I love to make herb butters. Take a half of a cup of
softened butter and mix in about 4 tablespoons of a fresh
herb. Lay out a piece of saran wrap, place the butter in
the middle roll the saran wrap up to form a "log" out
of the butter. Put in the refrigerator and anytime you need
a pat of butter just cut it off the "log". (Hints
for "log" butter: potatoes, bread, steaks, noodles
or any kind of sauce).
A fresh herb in any salad dressing really makes it sparkle.
You can use any herb or a combination, be creative.
I learned a trick a long time ago using basil, lemon
and avocados to create and instant natural face mask. Put
a big handful of basil in a blender and run it on high.
Once the basil has been pulverized, throw in a half of an
avocado and a large teaspoon of lemon juice, mix until smooth.
Wash your face, pat it dry and gently rub the avocado mixture
on. Leave it on as long as you like, then use warm water
to it wash off.
These are just a few ways you can use fresh herbs from
your garden. I am sure you will come up with many more.
Happy planting.
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Fresh
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