Heart & Soul
A Collection of Heart Healthy Southern Foods
Spicin' It Up
Throughout time, herbs have been described as the soul of cookery and the praise of cooks. Used judiciously, they can transform an ordinary meal into a true experience of spicy refreshing flavors and interesting textures. Southern cooks have long relied on culinary herbs to give many Southern dishes their unique flavor. Herbs fit into today's healthier lifestyles because they enhance the taste and "perk up" reduced-fat and low-sodium dishes. The flavor of many herbs lessens when cooked over long periods of time. It is usually better to add herbs the last 30 minutes of cooking time.
A general rule of thumb when using fresh herbs: 1 tablespoon of fresh is the equivalent of 1 teaspoon of dried herbs. Fresh herbs are interesting and easy to grow in containers on your back porch or in a small area of your landscape. You can cut fresh herbs and store them in a plastic bag in the bottom of your refrigerator. Herbs can be dried for later use by hanging upside down in a cool, dry place and then storing a plastic bag or glass container when dry.
USES FOR CULINARY HERBS Basil- Fresh leaves have a sweet, clove-like spiciness that is delicious in fresh and cooked tomato dishes. Basil also adds interest to salads and combines well with many vegetables including zucchini, garden peas, and green beans. Chervil- This herb has a delicate flavor and can be used in any recipe calling for parsley. Chop the fresh leaves into salads, omelets, dressing and roast chicken. Chives- One of the most versatile herbs, chives can be sprinkled on soups, salads, chicken, cooked vegetables, potatoes, and egg dishes. This herb can also be used in recipes calling for onion if you desire a milder flavor.Dill- Whole dill seeds or leaves can be added to potato salad, pickles, bean soups, fish dishes, cucumber salads, and apple pie. Also good with asparagus, cabbage, potatoes, and carrots. Fennel- This herb has a pronounced aniseed flavor and the leaves are delicious when stuffed into oily types of fish or finely chopped into salads and fresh cooked vegetables. Garlic- Provides a strong flavoring in a variety of hot and cold dishes. Insert cloves into meat before roasting and add minced cloves to tomato dishes, casseroles and vegetables. Lemon Balm- The refreshing lemon flavored leaves are nice in salads, for making herbal tea, or to give a nice lemon flavor to other teas. Add to sauces for fish or spread over chicken before roasting. Freeze in ice cubes to add to cold drinks. Mints- Varieties of mint range from chocolate to orange to spearmint. The leaves have clean, sharp flavors and are excellent in mint sauce, vinegars, on vegetables such as peas and new potatoes, and in teas. Oregano- This herb and marjoram can be used interchangeably though oregano is slightly stronger. Great in thick vegetable soups and with pasta, fish, beef, chicken, game, sausages, and meatloaf. You can also add these herbs to zucchini, potatoes, tomatoes, peppers, and omelets. Parsley- Many consider this herb to be the most useful and popular kitchen herb because of its mild flavor and bright green leaves. To increase its potency, use generously and include the stems, which are more strongly flavored. Place parsley in bland dished toward the end of cooking and use in salads, egg dishes, soups, and sauces. Rosemary- This traditional herb is sprinkled on roast lamb and pork but is delicious with many vegetables, other meats, and stuffing. Place a whole sprig in the oven when baking bread for a delightful flavor. Sage- Strongly flavored, this pungent herb compliments other strongly flavored foods. Use it in cheese dishes, onion soup, stewed tomatoes, omelets, stuffing, bread, pumpkin, squash, and lima beans. Tarragon- Stuff this herb in a roasting chicken and add to soups, fish dishes, and delicate vegetables such as lima beans, broccoli, and asparagus. Thyme- This herb is very pungent and strong when used fresh. It blends well with beets, Brussels sprouts, artichokes, shellfish, poultry, meat, and game. |