COOKING WITH HERBS & HOW TO USE THEM
A COMPLETE GUIDE
Cooking with homegrown herbs and using them in everyday dishes is a simple pleasure that everybody can aspire to, whether the garden comprises a few window boxes or several acres of land. Most of us fall somewhere in between and have the option of planting herbs outdoors. Use pots for mobility, or to stop the plants spreading, plant up flowerbeds (near to the house for ease) or even in boxes on the kitchen windowsill.
Originally cultivated in medieval physic or monastic gardens for medicinal purposes, early modern scientific botanic gardens and walled or kitchen gardens, fresh herbs have always been close to hand.
But how do you avoid wasting the hard work of growing the herbs in the first place whilst getting the most out of their wonderful flavours for the rest of the year? Read on for some ideas for cooking with herbs that we have compiled for you…
THE BASICS
Chopping or tearing?
A good pair of kitchen scissors is essential for snipping little bundles of herbs off the plant, whilst keeping a nice shape, and a sharp kitchen knife is vital when working with both woody and soft herbs.
Woody; when picked fresh, herbs like rosemary or thyme need a sharp knife to finely dice the sturdy, aromatic leaves. As they dry out you can grind them in a pestle & mortar, but the flavours will be stronger so you’ll need less.
Soft; you may prefer to tear softer leafed herbs such as basil, mint & dill, but in certain dishes they look better sliced or chopped, and then a very sharp knife or a mezzaluna is crucial so as not to bruise the leaves.
When to add?
When should you add herbs to a dish – at the beginning or at the end? A good rule of thumb is to use harder or woody herbs at the start of or during the cooking process, as they release their natural oils and the flavours hold better, and to add soft herbs towards the end to finish a dish.
Chopping or tearing?
A good pair of kitchen scissors is essential for snipping little bundles of herbs off the plant, whilst keeping a nice shape, and a sharp kitchen knife is vital when working with both woody and soft herbs.
Woody; when picked fresh, herbs like rosemary or thyme need a sharp knife to finely dice the sturdy, aromatic leaves. As they dry out you can grind them in a pestle & mortar, but the flavours will be stronger so you’ll need less.
Soft; you may prefer to tear softer leafed herbs such as basil, mint & dill, but in certain dishes they look better sliced or chopped, and then a very sharp knife or a mezzaluna is crucial so as not to bruise the leaves.
When to add?
When should you add herbs to a dish – at the beginning or at the end? A good rule of thumb is to use harder or woody herbs at the start of or during the cooking process, as they release their natural oils and the flavours hold better, and to add soft herbs towards the end to finish a dish.
SOME IDEAS FOR USING, PRESERVING OR STORING HERBS
Green sauces: pesto, gremolata, thai-dipping sauce, chimichurri, green chutney or salsa verde. Pesto is not just for pasta! Use to top chicken or fish or mix through bread dough.
Herb butters: use on steak, fish, simply on bread or as a base to your butter board.
Frozen flavour: roughly chop herbs and add into water or oil, or blend herbs with oil, then pour into ice cube trays. Works well with softer herbs such as basil or coriander. Freeze to add to your cooking when needed. Woodier herbs can even be frozen whole.
Curry pastes: for example, a Thai Green Curry paste, which if you make and freeze in the quantities required for use you can simply use from frozen.
Salad dressings: include chopped herbs amongst the leaves to transform salads or incorporate into the dressing or vinaigrette.
Dips: blend herbs through a basic hummus recipe to create something really special, or add to a tzatziki, a mint yoghurt or labneh to make a creamy side.
Infusions: steep the flavour of herbs in oil to use at a later date or make fresh herbal teas or chilled water infusions.
Green sauces: pesto, gremolata, thai-dipping sauce, chimichurri, green chutney or salsa verde. Pesto is not just for pasta! Use to top chicken or fish or mix through bread dough.
Herb butters: use on steak, fish, simply on bread or as a base to your butter board.
Frozen flavour: roughly chop herbs and add into water or oil, or blend herbs with oil, then pour into ice cube trays. Works well with softer herbs such as basil or coriander. Freeze to add to your cooking when needed. Woodier herbs can even be frozen whole.
Curry pastes: for example, a Thai Green Curry paste, which if you make and freeze in the quantities required for use you can simply use from frozen.
Salad dressings: include chopped herbs amongst the leaves to transform salads or incorporate into the dressing or vinaigrette.
Dips: blend herbs through a basic hummus recipe to create something really special, or add to a tzatziki, a mint yoghurt or labneh to make a creamy side.
Infusions: steep the flavour of herbs in oil to use at a later date or make fresh herbal teas or chilled water infusions.
Of course, there are many more ways to use herbs, and creative methods of preserving them, such as blanching, preserving in sugar and salt, and making herbal wines or even drying for use in floristry and decoration.
What is clear is that even the most carelessly thrown together, back of the cupboard meal can be lifted with the addition of homegrown herbs, elevating weeknight suppers into something magical – so get picking!