Herbs can be bought from your local supermarket, and added straight into food so you don't have to worry about tending to plants in the garden.
Adding herbs to food can enhance flavour, rather than using pre-made cooking sauces which are often high in salt or sugar.
Eating herbs can help make your food look and taste amazing, whilst aiding digestion and increasing your vitamin intake.
Herbs get their aroma and flavour from essential oils. These oils are fragile and dissipate over time, making it critical to purchase the freshest herbs and spices available from grocers.
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.
Leaves should be chopped finely, the more cut surface exposed the more flavor will be released.
Herb Facts/Tips:
- Herbs get their aroma and flavour from essential oils and oleoresins. These oils are fragile and dissipate over time, making it critical to purchase the freshest herbs and spices available from grocers
- Wash herbs when you are ready to use them
- 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
- 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
- Leaves should be chopped very finely to expose more flavor
- Keep leaves whole until just before you need them or their flavours will dissipate
- Stripping tough stalks: Hold the bottom of the stalk firmly in one hand, place the thumb and first finger of the other hand on either side of the stalk and using the thumb to guide pull upwards stripping the leaves onto a board
- Delicate herbs such as basil, chervil, chives, dill or coriander should be added, just before the dish is served
- Strongly flavoured herbs such as mint, tarragon, fennel, marjoram & lovage can be added at any stage during cooking
- Robust herbs such as oregano, thyme, sage, mint & rosemary respond well to drying which preserves & often concentrates their flavour. These herbs should be used sparingly as they can overwhelm other flavours
- Purchasing herbs: look for healthy, unblemished leaves that are vibrant in colour and not bruised, yellowed or browning. They should be fragrant, especially when rubbed between the fingers
- Storing herbs: Fresh herbs have a limited shelf life with some lasting only a couple of days before losing their potency. If you want to use them within a few hours, leafy delicate herbs may be inserted into a glass of water at room temperature. To store fresh herbs for later use, place them in a plastic bag and put it into the crisper section of the refrigerator. Tender herbs such as basil may be wrapped in a damp paper towel that is then placed in a plastic bag to prevent wilting. Keep them in a moderately cool area of the refrigerator, such as the door shelf or on a top shelf