Kitchen Hints for Using Herbs
- Serving Rule: Two teaspoons of minced or chopped fresh herbs will flavor four servings One teaspoon of dried herbs or spices will flavor four servings. Delicately flavored herbs, such as marjoram or chervil, can be used more liberally.
- When adding fresh herbs to soups and stews they should be added during the last 20 minutes of cooking for the best flavor.
- To develop the flavor of dried herbs, soak them for 10-20 minutes in lemon juice, stock, or oil before using.
- When adding fresh herbs to a dish, rub the herbs (crush) between clean hands to release their volatile oils, which contain aroma and flavor.
- When putting herbs on meat, fish or poultry firmly press them into the flesh before cooking. This will bring out more flavor and aroma.
- Prepare salad dressings 30 minutes to 1 hour ahead to allow herbs to soak. Use one teaspoon of herbs to one cup of dressing
- If possible, sauté herbal blends in a small amount of liquid, stock, butter or oil before adding to dishes being cooked in the microwave. This will ensure flavor.
- Good substitutes for lemon peel in baked goods are finely chopped fresh (or re-hydrated in the liquid portion of your recipe) lemon balm, lemon thyme or lemon verbena.
- To add delicate flavors to cookies, cakes, muffins or biscuits try using flavored sugar. Sugar can be flavored by layering the herb and stored covered until needed. Use 12-15 scented geranium leaves (rose or lemon) to one pound of sugar. Lavender flowers, Rose petals and violets may also be layered. The herbs should be clean and dry.
- When trying a new herb for the first time, use just a little to see how you like it. Next time increase the amount. Keep increasing the amount until you are satisfied with the intensity of the flavor.
- Be creative in blending your herbs but keep in mind that a combination of 3 is usually enough, or the flavors can get lost or muddied
- The shelf life of stored dried herbs can very, some only 6 months others 1 to 2 years. They should be dry, free of mold or mildew and pungent with good color. As long as they retain their aromatic quality they will have good flavor. I prefer to replace herbs at least once a year, but usually they’re used up before then. Light and heat causes them to deteriorate more quickly.
Judy Cornellier & Jeane Houston