Using herbs

Herbs are such a great way to give the dish your creating a more rounded and flavorful experience. Both types, dried and fresh, have a spot in my kitchen as their flavors and uses differ in so many ways.

Dried herbs can be great for cooking entree’s that will take a longer time to cook. In a soup or on top of a roasted chicken for example. Where as fresh herbs would just burn on the chicken, dried will give the chicken a nice crispness and flavor. Dried herbs are much more concentrated in flavor so a little goes a long way. Herbs like oregano and rosemary tend to be over powering so always start with a little. It’s much easier to add then to take some away. I try to use my dried herbs within 6 months of purchase. Then I’m assured of the flavor.

When I create dishes with just a few ingredients I want only the best. That’s when I’ll turn to fresh herbs. Basil is one of my favorites. The sweet lemony, earthy, anise flavor is a wonderful way to finish off a pasta dish. When the basil leaves hit the hot pasta my mouth starts to anticipate the wonderful fresh flavor I’m about to enjoy. Some pasta, a little olive oil, cut up tomatoes and basil. The colors pop and the flavor is very refreshing. A shaving of asiago cheese and I’m ready to eat.

Fresh herbs really brighten whatever dish you add them to. Some dill on new red potatoes give some life to the earthy potato flavor or that fresh caught fish gets a punch of added flavor from a light pesto.

I have a number of herbs growing right here in my own garden. when I’m in need of these I can just go out and cut what I’m going to use. For those herbs that I’m not growing I purchase. From the store I bring them home and get them ready for future use. I wash them and place each separate herb in a damp paper towel and place each one in a ziplock. They’ll last about 3 to 4 days and sometimes longer. This way they are all ready to use when I need them for the dish I’m creating.

I try hard when I’m coming up with new recipes to not use much salt. Herbs give me the flexibility to add flavor but not extra sodium.

So, if I’m ever asked what way I’d prefer to use herbs I’d have to say both because they all have a home in my kitchen and special uses in my recipes. Give them a try, your taste buds will thank you!