BVR: Preparing Herbs (Info)

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Preparing Herbs (Info)

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads 0 Info and Techniques

 

Amount Measure Ingredient -- Preparation Method

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-- Preparing Herbs --

 

Herbs, like lettuces, are also sandy, particularly the leafy ones, such

as parsley and cilantro, that are sold in bunches. The sand lodges down

in the stems and sticks to the leaves (although you might not see it).

 

Parsley, Basil, Tarragon, Dill

Stem, wash, and dry following the directions for lettuce. After you

spin-dry the herbs, wrap in paper towels for a few minutes to blot any

remaining water. Place in a wide jar or a glass measuring cup. Take a

pair of kitchen scissors, point the tips straight down in the jar, and

cut the herbs with the scissors.

 

Chives

Hold the bunch in your hand and run under cold water or plunge several

times into a bowl of cold water. Shake over the sink, then roll up in

paper towels, and let drain for a few minutes. Either snip with scissors

or lay on a cutting board and cut across the bunch.

 

Cilantro

Fill a bowl or the bottom of your salad spinner with water. Hold the

bunch, leaves facing down, and plunge into and out of the water several

times. Drain the water and rinse out the bowl. Repeat until sand no

longer accumulates in the water. Shake the cilantro over the sink, then

spin a couple of times in the salad spinner, emptying out the water from

the bowl between spins. Then wrap in a few layers of kitchen towel and

let it sit for a few minutes. To cut, with the cilantro still in a

bunch, lay on a cutting board and, using a sharp chef's knife, cut

across the leafy end of the bunch so that you are cutting slivers off

the leaves. Don't worry if little bits of stem are mixed in.

 

Thyme

Rinse, dry, and pull the little leaves from the stem by running the stem

between your finger and thumb, from the top to the bottom.

 

Rosemary

Rinse, dry, and pull the leaves from the stems, from top to bottom. Chop

on a cutting board or in a jar or glass with scissors.

If you mince herbs on a board, use quick strokes and a very sharp

knife; hold the handle in one hand and rest your other hand on top of

the blade. Mince rapidly, pushing the herbs back to the center of your

board as they spread out.

 

Slivering Basil and Mint

Wash and dry the leaves. Pile them on top of each other, and using

scissors or a very sharp knife, cut crosswise into thin slivers.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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