Herbs of Summer

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Herbs of Summer

Nature's finest seasonings are at their fresh and flavorful peak

 

Whether you grow them yourself, or choose them from bins and baskets

at the grocer or corner market, fresh herbs provide the ultimate

spark of flavor in any great dish, and can transform even the

ordinary to the memorable.

 

Thyme: The minty, lightly lemony aroma from this herb's tiny gray-

green leaves has given thyme a large role in French, Cajun, and

Caribbean cuisines (it's a key flavoring in our Caribbean Chicken

Shish Kebabs for example). Add thyme during cooking; its powerful

taste develops best at high temperatures.

 

Parsley: You should never be without parsley. The most popular of the

more than 30 varieties of this herb is the curly-leaf variety (often

used as a garnish), but flat-leaf or Italian parsley has a stronger

flavor and is preferred for cooking. Parsley gives a kick, not to

mention color, to almost any dish -- especially pastas, pizza,

focaccia, soups, and stews.

 

Cilantro: The bright-green leaves and stems of the coriander plant

has a lively, pungent fragrance. This herb is sometimes called

Chinese parsley because its use in Asia can be compared to the use of

parsley in other parts of the world; it is also widely used in

Mexican and Caribbean cooking. Cilantro is susceptible to heat, so

add it at the end of the cooking process. It's at its best in cold

dishes such as salsas.

 

Oregano: Often associated with Italian cuisine, this herb goes well

with tomato-based dishes using basil and capers and is one of the

predominant flavors in pizza sauces. Although not nearly as popular

as basil, oregano can be used almost anywhere basil is used -- in

conjunction with it or alone. It's a wonderful addition to marinades

and makes a beautiful garnish.

 

Rosemary: The new wave of Mediterranean cuisine makes rosemary the

hip herb. A perennial, it can grow to bushlike proportions,

especially in the Southwest, where the climate is dry. It's often

paired with garlic in marinades and savory dishes such as Garlic-

Rosemary Roasted Chicken, and lends itself surprisingly well to

desserts such as ice creams, sorbet, and pudding. Rosemary leaves are

quite tough; they can be simmered in soups and sauces, then removed

before serving.

 

Basil: Hardy and prolific, basil, this member of the mint family is

the perfect choice for a beginner's garden. Varieties range from

lemon to opal to cinnamon, but sweet basil is the most common and

tastes like a cross between licorice and cloves when fresh. Basil is

commonly used in Mediterranean cooking and is most familiar in

Italian pesto, but is also found in the cuisines of Southeast Asia,

especially in Thai dishes.

 

Mint: This fairly old-fashioned herb is creeping its way into more

recipes, although it is by no means as versatile as basil, cilantro,

and parsley. Always a winner in mint tea, this plentiful herb can add

a refreshing lift to salsas, chutneys, and meats. It's commonly found

in Middle Eastern lamb dishes, Indian chutneys, and Asian foods as

well.

 

Tarragon: A classic component of béarnaise sauce, this refreshing,

aniselike herb is also commonly used in French cooking with chicken,

fish, and vegetables. Tarragon is often paired with dill and parsley,

but it should be combined sparingly with other herbs because its

distinctive taste can dominate.It wilts quickly, so use it

immediately after picking.

 

Sage: This herb has had a hard time finding a home beyond turkey

dressing, but it's still worth a place in your kitchen. A musty mint

taste and aroma permeate sage's narrow, oval, gray-green leaves. It

goes well with poultry and pork, but also try it in baked goods. Its

full flavor develops best when cooked.