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Working with Fresh Herbs By Pamela Clark

Adding fresh herbs to the same old weeknight dinners can liven up the most mundane of chicken breast, meat chops, fish, or vegetable dishes. You can top the coals or the fare with whole sprigs to impart a smoky, herbal aroma and flavor like no other. Or, cre­ate your own herb grill brush for basting and roasting (see page 10). If you’re oven baking, simply drizzle olive oil over the meats or vegetables and crown with one or two sprigs of fresh herbs before placing in the oven, following the recipe directions for time and temperature. Try adding a handful of fresh chopped herbs to your rice or potatoes for a quick change-up.

Before working with fresh herbs, you’ll need to decide which ones you like and those you don’t. Many herbs exhibit strong fragrance or tastes that may be too intense for some. That’s okay because there’s an herb out there for everyone. Once you’ve narrowed it down to a few that you want to experiment with, try growing them in your garden or buy individual packages or bunches as you need them. They are readily available pre-pack­aged and in plant form in the produce section of grocery stores. For a wider variety to grow, take a look in nurseries and at many of our local farmers’ markets. Stay abreast of any local plant and herb sales, too.

Fresh herbs can be used in all sorts of recipes – from bread, biscuit, and scone dough to fruit salsas, roasted vegetables, and meats and sweets. I’ve included a few of my favorite herb recipes (see page 10). If the recipe calls for chopped herbs, you’ll need to remove the thicker part of the stem (thyme, savory, mint, and oregano, to name just a few) then chop the rest – leaves and ten­der stems together. When working with woodier stem varieties, such as rosemary or lavender, you’ll need to strip the needles and discard the stem. Don’t over-chop the needles or leaves, as do­ing so can remove some of the savory oils. Then, there are some recipes (i.e. soups and stews, braising, and infused creams) that call for the whole sprig, regardless of stem thickness, which is discarded after cooking and just before serving.

It helps to appreciate the difference between dried and fresh herbs. Try substituting one tablespoon of fresh, chopped herbs for one teaspoon of dried in some of your favorite recipes – I’m sure you’ll appreciate a richer, more flavorful dish. Don’t get me wrong, though – dried herbs do have their place. I often use a dried Herb de Provence blend mixed with Panko breadcrumbs or cornmeal when breading fish and meats for flash sautéing. Dried herbs also work well in dry rubs, but I challenge you to try fresh chopped ones instead. Let me know what you think. Not only will fresh herbs enhance every recipe, but they also make a naturally beautiful centerpiece for any outdoor table. Fill your favorite vase with a bundle of one or more types. Tuck a few sprigs into small containers for individual place settings to add an aura of style. As a caterer, my signature presentation is to line a platter with a bed of fresh herbs for serving a variety of appe­tizers. Give these easy, inexpensive, and tantalizing ideas a whirl for your next special meal.

Every herb has its own distinct quality and flavor. Some blend well together and others are better off standing alone. It’s a lot to learn, so I’ll save those discussions for another time. No matter how you use fresh herbs, you’ll find in working with them a great sense of fulfillment. Shoot me an e-mail and let me know how your garden grows! ?

Pamela Clark, The Thyme Savor, is a personal custom caterer and culinary arts instructor. Keep an eye out for her second set of recipes for the new organic line of fresh herbs in packages by Kat­eri’s/Shenandoah Growers, found in local grocery stores.

For more information, visit www.thethymesavor.com or email [email protected].