Fresh Ways With Fresh Herbs

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Veronica Lorson Fowler

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Photo Credit: Steve Lovegrove/fotolia.com

In a very small area, you can grow a great variety of herbs that will add amazing flavor to your meals!

Herbs are easy to grow. In fact, many thrive in dry, baked conditions and don’t ask for much in the way of fertilizer or water. They’re just great plants that offer great flavor. Not too familiar with some of the best ways to use herbs in your everyday cooking? Here are some suggestions:

Basil (The ultimate herb to use with tomatoes.)
● Add to tomato sauces and tomato-based soups.
● Snip over fresh tomatoes with a drizzle of olive oil and vinegar (and a bit of mozzarella).
● Perk up a green salad with a few chopped leaves.
● Chop into slivers and toss with nearly any Italian-type pasta dish. (This is a great trick to add flavor to bland frozen dinners.)
● Make pesto (see Extras, right) – it freezes beautifully and costs just a fraction of what supermarket pesto does.
● Include a fresh basil leaf in a glass of champagne (a recent trend at upscale restaurants).

Cilantro (Good with just about anything containing lime – except desserts and beverages.)
● Add to Mexican, Southeast Asian or Indian cuisine – especially on top of frozen entrées to perk up the flavor.
● Chop and sprinkle over a dish of enchiladas.
● Freshen up the flavor of purchased salsa with a liberal sprinkling (chopped).
● Add a handful at the end of stirfry cooking when using any tropical flavors (like lime, lemongrass, ginger, peanuts or coconut).

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A handful of fresh mint is an ancient – and delicious – way to use this delightful herb from your garden.

Mint (Great in almost any cocktail with lime.)
● Perk up Asian and Indian dishes with some authentic flavor.
● Toss with any fruit salad (especially if you splash a little rum, brandy or triple sec on top).
●. Add a sprig to your margarita; a key in mojitos.
● Pump up your iced tea: Pour a few tablespoons of raspberry (or other fruit juice) into the bottom of a tall glass. Add a sprig of mint. Pour in iced tea, stir, and add plenty of ice. (Fabulous!)
● Make an authentic Turkish mint tea: Put a few handfuls of mint (stems and all) into a tea pot. Top with boiling water and steep a few to several minutes. Strain into mugs and serve with plenty of sugar or honey. Mix the leftovers with iced tea for a refreshing cold drink.

Facts

Except in the hot, dry Southwest and certain areas with sandy soil, oregano growing in the US tends to get too much water and too many nutrients. This makes it have a greener, leafier flavor, since its essential oils don’t concentrate the way they would in harsher conditions around the Mediterranean.

Tips

Easy pesto: Blend 2 cups fresh basil leaves, 1 cup parmesan cheese, ¼ cup pine nuts (or walnuts) and 4 garlic cloves in a food processor until coarsely chopped. Add ½ cup of olive oil in a thin, slow stream (and 1/3 cup of vegetable broth if a thinner consistency is desired) while the processor is running. Add salt and pepper to taste. Serve right away or freeze for future use.
To get fresh herbs to last weeks (not days) in the fridge, put them in a jar of water, the way you would fresh flowers. Slip a plastic bag over the whole thing and seal. Some herbs, like parsley, will keep up to 3 weeks this way!

Faqs

Q: Does it matter if I use fresh or dry herbs?
A: Fresh herbs aren’t exact substitutes for their dried counterparts. Dried herbs have a more intense, deep flavor. Fresh herbs tend to have a lighter, brighter flavor. Still, you can interchange them somewhat. If a recipe calls for 1 teaspoon of a dried herb, try substituting 3 tablespoons of the same herb fresh and finely chopped. It’s usually not a good idea to substitute dried herbs for fresh. Fresh herbs are often used for their leafy texture, as in pesto or beverages.

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