Learning to use herbs to their maximum potential may take time, but is well worth the effort.
Here are several methods to use that will help you maximize their flavor:
• Toast spices in a small dry skillet on low heat – only for about 15 to 20 seconds – just long enough to release their flavor
• Use herb stems for soups and stews- they are loaded with flavor, but aren’t a nice for garnishing
• Fresh herbs lose their distinctive flavor when cooked a long time – add some extra just before serving
• Snip fresh herbs with scissors into the dish you’re cooking—otherwise you may leave the best parts on the cutting board
• Mince fresh herbs with lemon zest to brighten their flavor
• Use the palms of your hands to crush dried herbs – then freshen with some minced parsley or lemon and lime zest
• If possible, buy whole spices and grate or grind them yourself
• In the garden – herbs need frequent cutting; snip chives often to keep the plant lush and sturdy. Pick parsley and chervil from the outside in. basil needs its tops picked continually to prevent early flowering.
• If you want fresh herbs in winter grow some pots in your own kitchen
• When fresh herbs are plentiful, use them in bouquets; they look lovely with flowers
• Dried herbs quickly lose their flavor when exposed to light, air or heat. It is OK to toss a jar that has sat on the shelf for too long. If you aren’t quite sure – sniff.
• Many cooks feel that fresh herbs are an absolute necessity. Others are satisfied with dried herbs from the bottle. If you want them fresh, try growing them.
• A nice thing about growing your own herbs is that it really doesn’t take too much space- you don’t need a farm or even a greenhouse – any sunny windowsill will work out just fine
• Wouldn’t it be fun to make your herb garden a “secret garden” -- Tuck it behind a favorite tree or some location in the far reaches of your yard where you long to visit
• Enjoy not only the fragrances of the herbs, but also the lovely cool colors – silver-green sage, dusty purple basil, feathery blue-green dill. Very soothing to the eyes as well as the nose during the hot summer days.
• At summers end, pick your herbs in bunches, tie them with big bows and hang them upside down in the kitchen to dry
• Be cautious when substituting fresh herbs for dried or dried for fresh. You will need two or three times as much fresh as dried—but your taste will be the true test.
