Guide to herbs for all occasions

Press, 11 May 1981, Page 12

Guide to herbs for all occasions

COOKING with I

Celia Timms

Now that herb plants arc generally available it can be a rewarding experience to have a herb garden, especially as so little space is required. Some herbs can be grown successfully in window boxes or tubs and other containers.

This information on the more commonly used herbs is for those with little experience in their use. Advice on growing the plants can be obtained from a nursery. I have included some basic information on how to dry herbs.

Herbs shoqld be generally used in small amounts to improve the flavour of a dish without letting any particular herb flavour predominate. But any cook who takes trouble to experiment will find the flavour of both meat and vegetable dishes greatly improved. BASIL: This is a strongly flavoured herb with just a hint of cloves. Small amounts of the

fresh leaves can be added to salads, soups, brown stews and are especially good added to tomatoes or any dish with a predominant tomato flavouring. BAY LEAF:

Is the leaf of the bay tree, and as well as being included in a bouquet garni, can be used alone for many savoury dishes. It can also be used in milk pudding with good effect. BORAGE: The blue petals and the younger leaves of this plant can be used in salads. It gives a flavouring similar to that of cucumber. It is frequently used to garnish cold fruit drinks. BOUQUET GARNI: Is a bunch of herbs used to give flavour to savoury foods cooked in stock or water. It: generally consists of parsley, thyme, bay leaf, mace and sometimes peppercorns and a clove. If fresh herbs are

used in the garni they are tied together in a bunch, but if dried they should be enclosed in a small piece of muslin. The’bouquet garni is removed before the dish is served.

CELERY SEED: : Is useful to give a flavour to dishes when fresh celery is not available. Celery vinegar can be used in salad dressings and sauces and to make it you crush 25g of celei-y seeds and mix with a quart bottle of white vinegar. Leave for 10 days to marinate then strain and bottle. CHERVIL: The finely chopped leaves

of this plant are excellent in vegetable dishes, soups, egg and fish dishes, white sauce, salads (particularly with cucumber). They can also replace parsley as a garnish. CHIVES: These are grown in most home gardens but can be easily grown in a small pot or container indoors if necessary. The finely chopped or scissored greens of chives have an oniony flavour and should be used only when freshly gathered.

DILL: Is most commonly used for flavouring pickles' but the chopped leaves can be added to salads or. like parsley, to flavour a white sauce. It is the seed of the dill that is used in pickling. FENNEL:

This flavour is chiefly used with fish. If fresh fennel is used, it should be chopped in the same way as parsley and sprinkled on the cooked fish or used to flavour an accompanying sauce. The seeds are sometimes used in pickles. FINES H ERBES: Are equal quantities of chopped fresh parsley, chervil, chives and tarragon. Sprinkle on salads, haricot or butter beans and are excellent in omelettes, scrambled eggs or other egg dishes. GARLIC: Should be used sparingly so that the flavour does "hot predominate but many cooks regard it as essential hs onion. — and sometimes more so. A salad bowl rubbed with a cut clove gives about the right amount of flavouring for a salad. HORSERADISH:

Has a "hot’’ flavour and should be used with caution when adding to a dish for flavouring. The root, grated, is used to make horseradish sauce served with roast beef. Grated horseradish can also be added to a sauce for fish dishes and for those who like the hot flavouring, a very little can be added to a savoury sandwich spread. A good herb for flavouring most meat dishes, such as stews and casseroles, vegetable dishes, rissoles.

MINT: ; Is one of the most generally used herbs. Add to green peas, new potatoes, new carrots. Chopped mint sprinkled over a salad or mixed with potato salad makes a great improvement to the flavour and it is sometimes included with dried fruit in pasties. MIXED HERBS: Usually consists of sage, parsley, thyme and marjoram" blended together but other herbs can be added. They can be used fresh or dried in fish and meat dishes, stuffings. NASTURTIUM: The young leaves are excellent* in salads and the flowers, whole or chopped .can be used as flavour and garnish in a salad. The seeds, if collected on a fine day while still green and then pickled in vinegar make an excellent substitute • for capers. To pickle the seeds, place them in small bottles and pour on cold vinegar spiced with salt, peppercorns (1 cup vinegar to 12g salt and 6 peppercorns). Boil vinegar with spices, strain and leave to get cold. Cork the bottled

seeds and leave for about three months before use. PARSLEY: Is rich in Vitamin C and is valuable for this reason as well as the many other uses to which we put it. ROSEMARY: : ' Young leaves of this quite large bush can be sprinkled ■ over meat, especially lamb, j before roasting. They can ’ also be used in brown stews. I casseroles, vegetable and] meat soups and sweet white.’ sauces. ' Is a strongly flavoured 1 herb and generally used fori stuffing of pork, duck and ! goose and in sausages, liver ! or mince dishes. .A little can] be added to cream cheese ! and to dishes made with 1 lentils or haricot beans. SAVORY: Is another strongly flavoured herb generally used in rissoles or in stuffings for turkey and vea|. A sprig or two cooked with broad beans improves the flavour. ■ 1 SORREL: The fresh leaves of either garden or wild sorrel can be j used. The flavour is bitter] and care must be taken with l their use. It can be added to j omelettes, salads and some clear soups. TARRAGON: * The finely chopped leaves can be used in salads, especially good with tomatoes, and white- sauces used with fish. To make tarragon vinegar, pick the leaves just before the plant flowers. Cover with vinegar, allowing 4 large cups to 125 g of leaves. Leave for two months or more in a covered container. Strain liquid into bottles and store. This vinegar is used fre-, quently in sauces and dress- ’ ings.

THYME: This is the most generally used herb in stuffings. It has a strong pungent flavour and can be used fresh or dried in salad dressings and stews. LEMON THYME: < Is especially good for stuffings and sauces used with fish and chicken.