Herbs
I’m a firm believer that understanding herbs- their flavor profiles, benefits, storage and usage- can contribute significantly to your health. Not only do they have incredible health benefits, they allow you to have more fun in the kitchen adding flavor and variety.
Here you’ll find some basic information along with links to some resources.
Resources
Herbal Immunity Recipes (by Whitney Cardosi & Lianne Moccia)
Herbs For A Better Night’s Sleep, Liane Moccia
Herbs for Better Mood, Liane Moccia
Storing fresh herbs
Keep in a plastic bag, and trap as much air as possible when you seal it.
Store in the bottom of the fridge in a salad drawer.
Be careful the fridge does not ice as temperatures below 37°F can blacken herbs like basil.
Herbs with stalks can be placed with the stalks in water if using straight away. Sometimes placing a plastic bag over the herbs and storing in the fridge is a good idea with herbs like cilantro.
A potted herb should be treated like a potted plant; keep in daylight and don't let the soil dry out.
Freezing fresh herbs
Many fresh herbs can be frozen. Finely chop the herbs, half-fill each ice cube compartment with the chopped herbs, top up with water and freeze. You can use the cubes from frozen; just pop the cubes straight into hot dishes. Basil, chives and coriander all freeze well.
Woody herbs such as rosemary, thyme, sage and bay leaves tend to splinter when frozen, so it's better to dry these ones.
Always remember to label foods in the freezer. You can remove the cubes from their trays and place in labelled freezer bags.
A guide to popular herbs
Basil – has a rich peppery flavor and powerful aroma. There are many varieties of basil but sweet green basil is the most common. Basil goes well with tomatoes, pasta and lemon and is frequently used in Mediterranean dishes. To freeze, leaves should be puréed with a little water and put into ice cubes. Basil leaves are better torn than cut when used in salads.
Bay leaves – are equally good fresh and dried. They have a strong spicy flavor. They form part of the classic bouquet garni. They go well with meat and poultry dishes.
Chives – have a fresh onion flavor and are delicious sprinkled on potato salad, jacket potatoes and with soft cheese. They provide a slightly hot contrast for mild dishes. Chop the whole herb and add at the last minute as long cooking destroys their flavor. Chives can be frozen in ice cubes. Refrigerate in an airtight container.
Coriander – is often used to add flavor to exotic dishes like curries, chutneys, salsas and stir-fries. It goes well with garlic, ginger and spring onions. Fresh coriander does not keep well. Fresh leaves produce the best flavor when added to a dish at the last minute. Roots chopped finely add a more intense flavor. Store wrapped in a paper towel in a plastic bag. Coriander can be frozen in ice cubes.
Dill – has a delicate flavor, making it a good partner with fish, shellfish and cream cheese or cottage cheese. Cooking diminishes the flavor so add at the last minute. Dill can be frozen in ice cubes.
Fennel – is similar to dill but with a coarser, stronger flavor. It is often paired with fish, either baked or barbecued. Its leaves are good for garnishing.
Marjoram/oregano – these two herbs are different varieties of the same plant. Oregano is used in Mediterranean dishes such as pizzas and tomato sauces, while marjoram has a milder flavor and is often used in chicken dishes. They can be frozen in ice cubes.
Mint – is frequently used in the Middle East in yogurt sauces and dips. It is also popular in drinks. It should be stored only briefly. It can be chopped or roughly torn. It can be frozen in ice cubes and this makes the perfect refreshing way to add flavor to water in the summer.
Parsley – there are two types: curly and flat leaf (or Italian). Curly is used more with fish in sauces and potato dishes. Traditional flat leaf is used more in middle-eastern dishes and has more flavor.
Sage – the dominant flavor of sage goes well with pork, onions, pasta and chicken and therefore is often used for stuffings. Whole fresh leaves work well over dishes that are to be grilled. Fresh leaves will keep in the fridge for a few days in a plastic bag. Whole sage leaves can be threaded between pieces of meat and vegetables when preparing kebabs.
Rosemary – goes well with lamb, chicken and potato dishes, particularly roast dishes. It keeps for several days in a plastic bag in the refrigerator. It is best to chop the leaves very finely once they have been stripped
from the stem. Rosemary stems stripped of leaves make perfect skewers.Thyme – there are many varieties including lemon thyme. Thyme can be dried without any loss of flavor. It goes well with meat, chicken, casseroles, cheese and mustard. Sprigs of thyme are ideal added to water when steaming vegetables. Use the leaves stripped from the stem. It can be frozen in ice cubes.
Winning combinations
Fresh herbs can be used to liven up food and create authentic dishes in minutes. Here are some simple ideas.
Add coriander leaves to a Thai or Indian curry to create a fresh, peppery, sweet fragrance.
Add fresh sage leaves to chicken, pork or fish fillets.
Soak some peppermint leaves in hot water, add a little honey and treat yourself to a cup of mint tea.
Create a summer salad with slices of melon and strawberries, flavoured with fresh mint leaves and freshly ground black pepper.
Make a tasty dip by mixing crushed garlic and roughly torn mint leaves into low-fat natural yoghurt. Serve with vegetable sticks and slices of warmed pita bread.
Create your own herb-infused oils or vinegars – use less strongly flavoured oils such as sunflower to create a more prominent herb flavour. Use fresh herbs that have been slightly bruised to release their flavour. Place the bruised leaves in a clean glass jar and pour over the oil or a wine or sherry vinegar. Leave to infuse for a week in a dark place. Use as salad dressings.
some info sourced from healthyfood.com