Culinary Herbs
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Americans are learning to cook with a new attitude these days. The shift towards healthier lifestyles has brought about a new interest in an old method of cooking. Culinary herbs have been used for centuries to flavor everything from salads and fish to soups and stews, and with the growing concern about the high amounts of salt, fat and sugar in the foods we eat, herbs are being used in increasing amounts as a healthier way to flavor our meals.
Just what is a culinary herb? Culinary herbs are herbaceous or soft-stemmed plants whose fresh or dried parts can be used to season food. What is the difference between herbs and spices? Usually, culinary herbs are fresh or dried leaves while spices are seeds, roots, fruits, flowers and bark. Spices generally have a stronger flavor than herbs.
Many herbs are easy to grow and some of the most used and familiar culinary herbs exist in the gardens of not only beginners but experienced gardeners as well. Some great selections to start with might be dill, basil, chives, oregano, parsley, sage and thyme. Although they may sound rather ordinary, their addition to many dishes makes a striking difference in the taste. The proper use of these easy-to-grow herbs can turn a plain meal into a gourmet experience. Many would agree that the biggest difference in a good cook and great chef is their use of culinary herbs.
Most culinary herbs grow best in a sunny, well-drained area where the soil is deep and loose. Water should be plentiful but the soil should not be wet. The flavor in herbs is usually best when picked during the leaf growing stage. Once the plants start to flower, the leaves often get a bitter taste. Cutting and picking the leaves and stems is often the best way to keep the plants from blooming and it also keeps them actively growing. Some herbs are perennial which means they will come back each year and others are annuals meaning they die at the end of the season. Some caution should be used when planting perennial herbs as these plants are often quite aggressive and can quickly take over a garden. Such aggressive herbs could be grown in a clay pot planted in the garden to keep the roots from spreading. When there are more herbs in the garden than can be used, they should still be harvested on a regular basis to prevent the plant from going to seed.
Should herbs be used fresh or dried? Most herbs can be used either way but a general rule is when using fresh herbs, use three times more than the dried amount. Always pick herbs in the morning after the dew has dried. Cut the stems on a diagonal and stand them upright in a glass or jar of water, cover loosely with a plastic bag and store in the refrigerator. They will remain fresh for at least a week if the water is changed every day.
What herb goes with what food? This is a question that often stumps would be herb users. But, there are many websites and books that match the best herb with the most appropriate food. Containers of dried herbs list foods that will benefit from a particular herb and many recipes include the proper herb and correct amount to use. It never hurts to experiment on your own. Try small amounts at first and gradually branch out as your confidence grows.
Try this website for a chart that matches up herbs and foods: www.culinaryherbguide.com.
Donna Teasley
Extension Agent
Horticulture