What's Cooking Wednesday: Talk “herb”-y to me

If you’re strolling through Bounty of the Barrens on a Saturday, you’re sure to see a variety of cooking herbs available for purchase. Basil, thyme, sage, parsley, cilantro, mint, verbena, rosemary… the list goes on! You may be familiar with some of these herbs, but let’s talk about some ways to add a little local flair to your meals.

Pesto

The traditional pesto includes olive oil, pine nuts, basil, and parmesan cheese. These ingredients are combined in a mortar and pestle (traditionally) or in a food processor (for those with less time on their hands). In the interest of cost savings, I use walnuts or almonds instead of their much more expensive cousin, the pine nut. There is also no rule that stipulates you must stick to basil. Parsley, cilantro, mint… any leafy green herb can be pulsed in a food processor to make a delicious, herbaceous accompaniment for pasta, vegetables, and proteins. Pestos can be served hot or cold--drizzle it on sandwiches, toss a salad with it, serve with bread--the “pasta”-bilities are endless!

Spice up your salad

Making a lovely chopped salad is a great way to enjoy the flavors and textures of the season. Thinly slice your herbs and add them in with your salad green of choice to enhance the flavors and a little something special to your chopped salad.

Sprinkle

Chopped herbs add big flavors without adding extra salt. This can be a great swap to introduce new flavors to classic dishes. Experiment and find your new favorite additions.

Infuse, infuse, infuse

Add any herbs to oil to create a flavorful component you can use to cook, drizzle over salads, or simply enjoy by itself. Soaking herbs in vinegar can create the perfect vinaigrettes. For a boozy variation, add herbs to any liquor to create delightful flavorful cocktails. 

Baked goods

Many fresh herbs make a delicious addition to baked goods. Instantly dress up a classic cookie, biscuit, cornbread, or cake with a little additional flavor from a fresh local herb. For inspiration, check out a few recipes online and experiment.

Swapping fresh for dried

Fresh herbs can be used for any recipe that calls for dried herbs. It is important to know that fresh herbs are less potent than dried, so you will need to alter the quantities called for in the recipes. In general, the rule is that you will use three times as much of the fresh herb. So if a recipe calls for 1 tsp of dried parsley, you would add 3 tsp (aka 1 tbsp) of fresh parsley.

Too many herbs on your hands?

Fresh herbs can be dried or frozen for later use. If drying, you can use a food dehydrator, place them in an oven on low temperature with the door cracked, or hang them in a dry place in your home. To freeze herbs, chop them up and then cover with olive oil before placing in the freezer. Some people use ice cube trays to have ready portioned oil and herbs, perfect to toss into the pan when you start cooking. The oil will protect the herbs from freezer burn and seal in those delicious flavors until you’re ready to enjoy them.

What are your favorite ways to use herbs in the kitchen?