If you love cooking, try incorporating fresh herbs to take your favorite dish to a gourmet level.
And if you enjoy gardening AND cooking? Then try cooking with homegrown herbs because it can be so satisfying and economical!
Herbs are truly magnificent plants. They enhance flavors in cooking while packing a nutritional punch. They have been used for medicinal purposes since the beginning of time, and magical ones too.
These utilitarian plants are fragrant beyond belief, and add beauty to any garden. They can be used in floral arrangements, potpourris, and wreaths, and make excellent bath, personal care, and beauty products.
Check out these fabulous energizing herbal bath salts!!
I could easily wax on about the qualities and benefits of using herbs forever, but today we’re going to concentrate on extolling their culinary virtues.
For those looking to begin cooking with fresh herbs, there are many different options available depending on what you want to cook and how you want it flavored.
There are such a wide variety of herbs that can be used for cooking. Each has with its own unique flavor and cooking properties.
Some of the most commonly used cooking herbs include basil, thyme, cilantro, and tarragon. These spices have particularly strong flavors that can complement a wide range of dishes, from rich stews to simple grain dishes or soups.
Mint is great for adding a hint of refreshing flavor to sweeter dishes like fruit salads or desserts. And lavender is delicious for enhancing lemonade, teas, and even ice cream.
For an added punch, try making my quick and easy Hot Honey recipe to your favorite herb blend!
Parsley, chives, thyme, or dill pair well with potato or fish dishes, while rosemary is an ideal choice for grilling meats or vegetables. And basil is amazing with pasta, bruschettas, and many Italian and Mediterranean-style dishes.
Try adding herbs to foods that already have strong flavors, like celery with dill, parsley, coriander, or fennel. This will help you figure out which herbs go well with which food items.
TIP: Always do a taste test to see if you even like the flavor! If you don’t like the flavor of the herb in its raw state, then don’t risk using it in your dish. Find one you do enjoy and proceed from there.
One of the simplest methods to use fresh herbs is to simply chop them up and add to savory dishes or seasonings. This is a great way to instill your cooking with a delicious, garden-fresh flavor.
Add finely chopped herbs to salads and soups to heighten the seasonings and senses. A sprinkling of mint over watermelon brings a whole new dimension to this fruity dish. And topping vanilla ice cream with a few crushed lavender petals and a lemon balm leaf is not only beautiful, it’s also delicious!
Alternatively, you can make herb-infused cooking oils by steeping the fresh herbs in oil over low heat and using them in salad dressings or as toppings for cooked dishes to add extra depth of flavor.
I typically use olive oil for my herbal infusions, but you can also use sunflower, almond, or coconut oils.
I love to mix and match herbs with some olive oil and vinegars to use as a dipping oil with generous chunks of crusty rustic bread.
You can also mix herbs with various spices and pantry staples for powerhouse seasonings to different dishes. (here is a fabulous laminated chef’s guide to cooking with herbs & spices for under $7.00!)
A few of my favorite herbal blends are:
When cooking with fresh herbs, always remember that less is more. It’s easy to add too much and end up overwhelming the dish. Rosemary, sage, and thyme are particularly easy to overseason with. Start with a little bit, and then add more if necessary.
NOTE: Fresh herbs are generally less potent than dry herbs, which means you need more fresh herbs than dry. If you need to substitute dry for fresh herbs, remember: 1 teaspoon of dried herbs = 1 tablespoon of fresh.
The herbs you choose will depend largely on personal preference – so experiment with a few different kinds until you find the perfect herb combinations for your cooking style!