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| Parsley |
1. Parsley : I buy parsley every time I do a big grocery shopping. It keeps well for a long time in the fridge, it's cheap, and it makes for the best garnish. I chop parsley in copious amounts, and use it generously. Did you know that parsley can also freshen your breath after a meal? That's why you usually find it in large sprigs on a dinner plate! I prefer the flat-leaf variety as it can be more widely used. Parsley can even be made into a pesto (usually made with basil). Check out the recipe for Fettuccine with Walnut-Parsley Pesto.
2. Basil : Basil is a perfect addition to any Italian meal, goes great with tomatoes and mozzarella, as well as sprinkled on top of pasta dishes. It also adds a lovely flavor to marinara sauce. Basil tends to go bad quickly, so if you buy it, use it! However, I've found that I can lengthen the life of basil by buying a plant, keeping it in the window, and watering it generously. The plant will continue to grow, giving you new leaves every so often, and draw out the time between basil purchases. If you find yourself with a large bunch of basil, and no use, make a pesto sauce (with basil, this time) and save it for a quick weekday dinner, tossed with some penne. A great lunch time use for basil is my favorite sandwich : Proscuitto, Mozzarella, Tomato and Basil.
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| Mmm...Basil with Tomatoes and Mozzarella |
3. Chervil : This one is a bit harder to find, but if I find it, I buy it, and in the summer months, I usually try to grow it in a pot on my windowsill. It's a very light herb that makes for a lovely garnish, and tastes great in salads as well. It is related to parsley, but much lighter in flavor, and plays an integral part in the French herb mixture, fines herbes. A recipe I love, and use all the time, uses many different herbs, mixed with greens, and a maple shallot dressing for an extremely flavorful salad. It can be found in Barbara Lynch's, Stir
.4. Chives : Chives also make for a wonderful garnish, and have quite a bit more bite than the other herbs listed here. As part of the onion family, they add a lovely zest to a dish, and I rarely make scrambled eggs without them. Because this is a year-round herb, it's always readily available, and if you are plating a dish that seems to be missing a pop of color, add chives - you can't go wrong.
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| Mixed Herbs |
5. Cilantro : Also known as coriander, as well as Chinese parsley, this herb is widely used in many cuisines. It's a very common garnish in asian cuisines, and it also plays a very important role in most salsas, guacamoles, and other Mexican sauces. I know, I'm sure some of you are saying that you don't like cilantro, it tastes like soap, etc...I admit that it is definitely an herb that you either love or hate. After reading an article about the strong feelings that people have towards cilantro, I found this: "Dr. Wysocki contends dislike of cilantro stems from its odor, not its taste. His hypothesis is that those who don't like it are unable to detect chemicals in the leaf that are pleasing to those who like the herb." Hope that helps to explain your love or hate of this lovely herb!
Well, that's five! I hope that this post shed some light on the many herbs out there. I'll leave you with this: The best way to keep your herbs freshest the longest is to keep the stems in water. I put my herbs in a large vase or bowl, stems in water, covered with a plastic grocery bag. Then, when I need some herbs, I just pluck some off the bunch and put the rest back in the fridge. Another way to do it is to wash your herbs, and wrap them in a damp paper towel. Store them in ziploc bags in the refrigerator.
The snow is piling up out there, and I have a feeling I might have some extra time on my hands to do some cooking tomorrow. When you're stuck in the house, what better way to pass the time then with something you can enjoy when it's finished!
Until tomorrow...
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