Like many of you, I’m spending more time at home than I normally do to flatten the curve and keep my family safe from COVID-19; my garden is benefitting, too.
We’ve planted more vegetables and herbs than usual because we figured there would be time to use them. Even though the tomatoes need a few extra weeks on the vine, our herbs are ready to go and we’ve been getting a lot of use out of them. Fresh herbs are the hallmark of summer cooking, and if used correctly they add incredible aroma and flavor to your cooking.
A Taste Jolt
“If used correctly.” That statement might confuse someone who is timid in the kitchen. If used incorrectly, nothing bad really happens, you just won’t get the maximum flavor. If you’re buying herbs from the store, a packet can cost nearly four dollars. At that price point, I’d like to get everything I can out of them.
The general rule of thumb with fresh herbs is to add them at the end of your cooking. So, if you have a pot of tomatoes simmering on the stove for a few hours, you would add fresh chopped basil when it’s done. I usually add it when I turn the heat off to let the flavor steep. Fresh herbs start to lose their punch and fade into the background if you use them at the beginning of the cooking process.
The way you chop herbs can also improve a dish, but once again you have nothing to worry about if done differently. Chopping herbs very finely brings out more flavor, but I have to add that it’s important to make sure your knife is sharp, otherwise the herbs will bruise. Instead of being finely chopped and fluffy, they’ll be wet and clumpy.
I often tend to roughly chop herbs for many dishes; I like the rustic look it adds and doesn’t overwhelm the dish with herbaceous flavor. Sometimes I won’t chop the herbs at all, just use the leaves whole. This works really well with flat-leaf parsley, cilantro, tarragon, and even small basil leaves. This method is great in salads, it adds a pop of flavor instead of blending into the dish.
Dried Is Okay, Too
Are dry herbs a good substitute? Sometimes, especially in long-cooked dishes like stews and soups. They are also good if you’re making a spice rub for chicken or steak. Rosemary, oregano and thyme are great dry herbs, but remember they work better if added during the cooking process. Using too much can give a dish a medicinal taste, so use caution. There is a general rule of cooking that says when substituting dried herbs for fresh, use a third less than the recipe calls for, as dried herbs are more intense because their moisture is removed. This rule seems not to apply to dried parsley or cilantro, as their flavors aren’t intensified, they actually lose flavor and what remains resembles fish food. If you have a recipe that calls for fresh cilantro, I’d advise not substituting it for the dried version.
If you don’t have the space for a backyard garden, fresh herbs do really well in pots. A potted herb garden is easy to maintain and will save you money over the grocery store fresh herb packets. Basil, parsley and cilantro make every dish taste like summer. Cilantro even offers an additional treat with its white blossoms. Many people often discard them, but the blossoms offer a ton of cilantro-like citrus flavor.
