Selecting, Storing and Using Fresh Herbs

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(from http://ohioline.osu.edu/hyg-fact/5000/5520.html)

 

 

 

Selecting, Storing and Using Fresh Herbs

 

 

HYG-5520-93

 

*Barbara H. Drake*

 

Cooking with herbs has taken on new importance with our awareness of

reducing salt and fat in the diet. Herbs can add interesting flavors to

foods when salt and fat are reduced in a recipe. Because herbs are so

popular, they are being sold fresh at the roadside market and grocery

store and are often grown as part of a kitchen garden by the homeowner.

 

 

Selection

 

Herbs are best harvested in the morning, after the dew has evaporated,

but before the sun has warmed them. The oils that give herbs their

aromas and flavors are volatile (readily escapes from the leaves, seeds

and stems if injured.) Therefore, herbs need to be handled very gently,

and should never be " stacked " or handled in such a way that they may be

bruised. Select just enough herbs to be used, dried or frozen, the same

day. Herbs should look fresh and clean, be free of disease, not

discolored or damaged.

 

 

Storage

 

Since the flavor and aroma of herbs deteriorates quickly after picking,

be prepared to use them immediately. If you must store them for a few

hours, keep them in the refrigerator in a perforated plastic bag. When

you are ready to use them, wash the herbs gently under cool (not cold)

water and pat dry between paper towels.

 

For long term storage, herbs can be dried. Store the dried herbs in

air-tight containers out of the direct sun. Extension bulletin #716,

" Home Drying of Food, " can give you directions. Contact your county

office of Ohio State University Extension for a copy.

 

 

Serving

 

Once you have used fresh herbs in cooking you will be spoiled! Their

special flavor and aroma contributes greatly to the enjoyment of food.

 

There are no rules when cooking with herbs. Start to experiment using

small amounts of herbs and see what you like. The following ideas may

help you get started:

 

* A good general rule of thumb is not to mix two very strong herbs

together, but rather one strong and one or more milder flavors to

complement both the stronger herb and the food.

* In general, the weaker the flavor of the main staple item, the

lower the level of added seasoning required to achieve a

satisfactory balance of flavor in the end product.

* Dried herbs are stronger than fresh, and powdered herbs are

stronger than crumbled. A useful formula is: 1/4 teaspoon powdered

herbs = 3/4 to 1 teaspoon crumbled = 2 teaspoons fresh.

* Leaves should be chopped very fine because the more cut surface

exposed the more flavor will be released.

* Be conservative in the amount of an herb used until you're

familiar with its strength. The aromatic oils can be strong and

objectionable if too much is used.

* The flavoring of herbs is lost by extended cooking. Add herbs to

soups or stews about 45 minutes before completing the cooking. But

for cold foods such as dips, cheese, vegetables and dressings,

herbs should be added several hours or overnight before using.

* For casseroles and hot sauces, add finely chopped fresh or dried

herbs directly to the mixture.

* To become familiar with the specific flavor of an herb, try mixing

it with margarine or butter, let it set for at least an hour, and

spread on a plain cracker.

* Try herbs as a flavoring in vinegars or " butters. " Use one cup of

" bruised " leaves for every 2 cups of white wine vinegar. Allow to

steep two weeks. Use 1 tablespoon of finely chopped fresh herbs to

1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream

cheese.

 

 

 

Culinary Herb Uses

 

Herb Some Uses

Anise Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in

baked goods.

Basil Tomatoes & tomato dishes, vinegars, rice, eggs, meats, duck,

salads, vegetables.

Chive Salads, stews, appetizers, vegetables, butter, yogurt, & sour

cream sauces.

Dill Fish & fish sauces, cottage cheese, breads, beets, cucumbers,

cauliflower, brussels sprouts, salads.

Fennel Tomato dishes, eggs, fish, marinades for meats, carrots,

pickles, breads & baked goods.

Marjoram Stews, soups, meats, tomato dishes, vegetables, eggs, breads,

French dressing.

Mint Salads, lemonade, tea, potatoes, scallops, sauces & jelly,

sherbet, lamb, fruit.

Oregano Italian tomato sauces, barbecue sauce, soups, eggs, cheese,

pork, vegetables, salad dressings.

Parsley Tomato sauces, fish, meats & poultry, soups, stews, vegetables.

Rosemary Lamb, pork, vegetables, chowders, cheese.

Sage Fish, meat, poultry stuffing, chowders, soups, tomatoes.

Savory Pork, chowders, stews, fish, eggs, salads, beans, biscuits.

Tarragon (French) Eggs, yogurt & sour cream dishes, meat asparagus,

beans, cucumbers.

Thyme (Lemon or English) Stews, clam chowder, fish, meat, poultry,

eggs, stuffings, bread, biscuits, lima beans, broccoli, onions.

 

 

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