Herb Recipes
 
 
Can herbs be substituted in recipes?
 
While there is no easy answer as to why an herb works well with one thing and not another, it is possible to divide herbs into two basic kinds:  those that are oily and those that are basically watery.  The distinction may seem irrelevant except that the two groups behave in somewhat predictable ways when added to foods.  Water based herbs have a relatively fleeting aroma, don't dry well and grow stale quickly.  Oily herbs release their aroma and flavor slowly into surrounding liquids and dry well.  Oily herbs can be simmered in slow-cooking dishes or they can be dried, which intensifies their flavor rather than weakening it, as happens with with water based herbs, and can be sprinkled on meats and seafood before grilling.  Watery herbs should be used in ways that capitlize on their color, freshness and subtlery.
 
                                   Watery Herbs                                                                                                     Oily Herbs
                            Basil, Cilantro, Chervil                                                                                   Bay Leaves, Hyssop, Lavender
                          Parsley, Chives, Tarragon                                                                                Marjoram, Oregano, Rosemary
                                                                                                                                                      Sage, Savory, Thyme
 
How do you chop herbs quickly and efficiently?
 
To chop bunches of parsley, chervil, or cilantro, just cut off  the bulk of the stems--particulary those with no leaves on them.  Then chop the leaves with the small stems.
Tarragon and basil have hardier stems, which should be removed before chopping.  To take the leaves off tarragon, pull dowward along the stem, pinching gently with your thumb and forefinger to pull away the leaves as you slide down the stem.  Don't pick off the leaves one by one.  This method works with oily herbs such as thyme, marjoram, rosemary and oregano.
Chives require a chopping method all their own.  They can't be chopped randomly as you would parsley.  Instead, take about 8 chive sprigs at a time, align tem carefully with one another, and pinch them together with the thumb and fingers of one hand and use the other to slice.  Slice them as thin as you can.
 
Thanks, James Peterson - Whats a Cook to Do?
 
How do you release the flavorful oil from dried herbs?
You can crush the dried herbs between your fingers, in a motar and pestle or place the dried herbs in a mesh sieve and push down on them with your fingertips as you shake the sieve back and forth over a bowl.
 
 
How do you store herbs?
Preennials such as sage and thyme are hardy enough to tolerate cold outdoor temperatures, and thus can be stored in the refrigerator in plastic containers with tight lids.  Stack the clean, dry herbs in loose layers seperated by paper towels to allow for maximun air flow.  Then seal tightly.
Delicate leafy herbs like basil, cilantro, mint and the like should be stored in water in the refrigerator, but not in a drinking glass.  A glass will be top-heavy and prone to slip and spills.  For a more stable container cut off the top of a plastic 1-quart or 1/2 gallon milk or water jug, leaving the handle.
 
Is there an easy way to wash herbs?
Use a salad spinner.  Once the herbs are clean, simply lift the basket with the herbs out of the dirty water, discaard the water, put the basket back in the base and spin the herbs dry.
 
Thanks, America's Test Kitchen - 834 Kitchen Quick Tips
 
 
Herbs 101
With Jerry Traufeld of the Herbfarm, Woodinville, Washington
 
Working with herbs is very different from working with spices.  With herbs, you can really only work with a few at a time.  With spices, you can throw so many more together.  An Indian dish may have more than a dozen spices in it.  Here are some guidelines.
 
  • Know your herb.   Herbs range in intensity, so you need to know the profile of the herb you are choosing at the start.  You need to be careful:  If you add rosemary to chervil it will overpower the chervil.
  • You want tp pair delicate with delicate and strong with strong.  Chervil is probably the most delicate herb.  Lemon basil and lemon thyme would be in the middle.  Lemon verbana and tarragon I would consider loud.  Then you have a bay leaf which is light, until you add twenty together and it becomes strong.
  • Nor all herbs are created equal, they can vary within their catagories or season.  Oregano can be mild, or hot and spicy.  With mint, applemint is mild while peppermint is strong.  The season also has an effect on rosemary:  in the winter, rosemary is mild and in the summer it is strong.
  • Herbs have regional affinities.  Mediterranean herbs marry well together.  Rosemary and marjoram or thyme and savory are naturals together.  Among Asian herbs, lemongrass goes with mint and cilantro or mint and chives.  In France, you have lots of combinations:  chervil, thyme, chives and parsley.  The one exception to France's herbs is tarragon, which is probably best on its own.
  • Herbs also have seasonal affinities.  Summer vegetables work with summer herbs, as do winter vegetables with winter herbs.  In summer, it is basil or marjoram with tomatoes.  Bsil with zucchini is one of my favorite combinations.  In winter, sage and rosemary work with potatoes and root vegetables.  Also in winter, one of my favorite combinations is butternut squash with bay leaf and nutmeg.  Pumpkin and bay leaf together make the pumpkin taste even more pumpkin-like.
  • How to use the chosen herb.  Soft-leafed herbs -- such as basil, chervil, chives, cilantro, dill, lovage, and sorrel -- shouldn't be cooked because they will lose their flavor.  Tough-leafed herbs -- such as bay leaf, savory and rosemary -- can go into dishes and stand up to heat and cooking.
  • Choose an herb that is the same intensity as your protein.  Halibut is a gentle-tasting fish, which leads to gentle herbs like cilantro, chives, or chervil.  Smelt is a local fish that is oily, so here we look to stronger herbs like oregano, savory, or rosemary.
  • Herbs aren't exclusive to savory dishes.  Anise hyssop works with most stone fruits like peaches.  Cinnamon basil works with blue huckelberries.  Cinnamon basil with blueberries really intensifies the flavor of the blueberry.  Lavender works with plums or peaches.  Lemony herbs like basil and anise hyssop work with watermelon.  Rosemary works with apple and pears.  Sage works with tart cherries.  Tarragon works with muskmelon.

 

 

Thanks, Karen Page and Andrew Dornenburg - The Flavor Bible 

 

 
 

With dried herbs use about 1/3 the amount of fresh.  It’s always a good idea to crush the herbs with your fingers or use a mortar and pestle.  This will release their oils/flavor.

 

Remember, especially with the chilies, to add a small amount and taste test.  Then add more if you wish. 

 

 
 
* indicates grown on Flavor Farm 
 
 
Cilantro Presto
 
4 handfuls of fresh cilantro*
1 large garlic clove crushed*
1/4 cup walnuts
1/4 cup grated Parmesan or Pecorino Cheese
5 - 6 tablespoons extra virgin olive oil
 
Place all the ingredients except olive oil into a food processor and blend. Scrape down the sides and add the oil through the feed tube until you have a thick, green sauce.  For a thinner sauce, add more olive oil.  If you do not have a food processor, put the cilantro and garlic in a large motar and pound with a pestle.  Add the walnuts, a few at a time, then the cheese and oil alternately until you have a thick paste.  Add more oil to obtain the consistency you want.
 
Thanks, Sybil Kapoor - Taste
 
 
 
Chilean Alino
 
1 tablespoon dried thyme*
1 tablespoon dried rosemary*
1 tablespoon dried oregano*
1 tablespoon dried sage*
1 tablespoon dried mint*
1 tablespoon dried lemon balm*
1 tablespoon marjoram*
1 tablespoon dried tarragon*
 
Mix and crush the herbs, and store in an airtight container.  Use as a rub for meat, poultry, or fish or to flavor soups and casseroles.
 
Thanks, Jill Norman - Herbs and Spices
 
 
 
Sliced Oranges with Thyme Syrup
 
11/2 cups dry white wine
11/2 cups water
3/4 cup sugar
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme*
2 3-inch strips lemon zest
4 navel oranges
 
In a medium nonreactive saucepan, combine the wine, water, sugar, thyme and lemon zest.  Bring to a simmer over moderately high heat.  Reduce the heat and simmer for 10 minutes.  Peal the oranges down to the flesh, removing all of the white pith.  Cut the oranges crosswise into 1/4 inch slices.  Add the oranges to the simmering syrup.  Remove from the heat and let sit 1 to 2 minutes.  Gently pour the oranges and syrup into a glass or stainless-steel bowl.  Let cool and then chill.
 
Thanks, Food and Wine Magazines - quick from scratch herbs and spices cookbook
 
 
Herb-Roasted Oven Fries
 
6 medium-large Yukon Gold Potatoes
(cut into 1/2-inch-thick slices)
Grapeseed or Canola Oil
(in a mister or spray bottle)
Salt and freshly ground Black Pepper
6 to 8 fresh Rosemary sprigs*
(about 3 inches long)
6 fresh Sage sprigs*
(each with 3 to 5 leaves)
1 small yellow onion
(finely diced)
 
Put a large cast-iron skillet in the oven and preheat the oven to 400F.  In a large bowl, lightly mist the potatoes with oil, sprinkle with salt and pepper, and toss to mix.  Lightly spray the rosemary and sage sprigs with oil and set aside.  Remove the hot skillet from the oven and lay the potatoes in the skillet, arranging them in as close to a single layer as possible.  Roast for about 15 minutes, or until the potatoes are browned and cooked through.  Turn the potatoes over and sprinkle evenly with the onion.  "Weave" the rosemary and sage sprigs between the potatoes and return the skillet to the oven.  Cook, turning the potatoes and herbs occasionally, for about 15 minutes longer, or until the potatoes are browned and cooked through.  Season the potatoes to taste with salt and pepper.  Stack the potato slices, with the herbs between them, on a warmed platter and serve.
 
Thanks, Michel Nischan - Homegrown Pure and Simple
 
 
Cinnimon Basil Sorbet
 
3 Cups Apple Juice
2 Cups Sugar
4 Large Sprigs Cinnamon Basil*
Juice of 1 Lemon
Rind of 1 Lemon -- grated
 
Combine apple juice and sugar in a sauce pan and heat until sugar is just dissolved. Add cinnamon basil and cover. Let steep 30 minutes. Strain out basil. Add lemon juice and rind. Chill thoroughly. Prepare in ice cream maker according to manufacturers instructions or pour in a shallow dish and place in freezer, stirring about every 30 minutes, until fr2 cups flour
Thanks, RecipeCircus
 
 
LIME-CINNAMON BASIL COOKIES
 
2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. soft butter
1 c. sugar
1 egg
1 tsp. vanilla
1 tbsp. finely chopped lime peel
3 tbsp. chopped fresh cinnamon basil or 1 1/2 tbsp. dried cinnamon basil*
1 c. chopped pistachio nuts
 
 
Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat in dry ingredients 4 items at a time.   Fold in nuts. Turn out dough on floured surface, divide into 4.   Make each roll 5 inches long and roll in plastic wrap. Chill overnight. Slice dough 1/8 inch thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes at 375 degrees until lightly brown. Cool on wire racks. Store in airtight container.
 
Thanks, Cooks.com
 
 
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