Cooking with Herbs

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Cooking-with-Herbs
Christine-Meintjes-_Cooking-with-Herbs

When Christine and Iaan moved into their new home, the first outdoors project that they tackled, was to start a herb garden. It was Christine’s first gardening experience and she was really excited to get her hands in the soil, and with a busy lifestyle she was also quite surprised at how easy it is to grow salad leaves and herbs. Christine loves going outside to pick some fresh herbs, carefully wash them and use them for cooking. Most of the salads she serves are made from the produce of this small herb garden. Helping my daughter to establish a herb garden reminded me how satisfying and simple it is to grow these wonderful plants. So I would like to encourage you, even if you have no gardening experience, to grow your own herbs. You do not need a big garden, a windowsill or herb box is a easy solution if you have limited space. You won’t believe the difference a sprinkling of herbs will make to your cooking. Adding fresh herbs is a wonderful way to add flavour, texture and colour to your dishes.

Cooking with herbs can be very rewarding when you create a new dish that is flavored with fresh herbs from your garden.

Herbs can be divided in two broad groups, soft herbs and robust herbs, which will determine how they will be cooked.

Soft Herbs

Basil, chervil, chives, cilantro (coriander) and dill should not be cooked as they lose their flavour. Add raw chopped leaves at the end of the cooking process.

Robust Herbs

Bay leaf, rosemary, marjoram, oregano, sage and thyme can be added at the beginning of the cooking process to infuse the food and are often times removed before serving the dish.
If you’re a novice cook, and feel a little overwhelmed by all the flavours, here’s a few classic combinations of herbs and ingredients.

Beef

Bay leaf, garlic, marjoram, parsley, rosemary, thyme, horseradish

Lamb

Bay leaf,  garlic, mint , rosemary, thyme, basil, oregano

Pork

Fennel, sage, oregano

Veal

Bay leaf, marjoram, oregano

Chicken

Marjoram, oregano, rosemary, sage, tarragon, thyme, basil

Fish

Dill, marjoram, flat- leaf parsley, tarragon, garlic, fennel, chives, chervil

Pasta

Basil, parsley, bay leaf,  garlic, oregano

Carrots

Marjoram, rosemary, sage

Corn

Parsley & cilantro (coriander)

Green Beans

Dill, marjoram, oregano, tarragon, thyme

Tomatoes

Basil, dill, marjoram, oregano, parsley

Peas

Mint, marjoram, parsley, sage

Potatoes

Rosemary, thyme, dill, parsley, sage
This article was re-posted from theprettyblog.com.