The Art Of Cooking With Fresh Herbs

Various herbs make a difference in the taste of cuisines. These herbs can be used fresh or dried. However, the dried herbs are more potent – have stronger taste so when using the dried variant, be sure to use it sparingly. If available, it is recommended that fresh herbs be used for your different recipes. You can even have your herb garden at the backyard – isn’t it great to have a bunch when you need them – picked from your well-tended pots of herbs?

Actually, there are no specified rules in cooking with herbs; your guide is your taste buds. Try to experiment - as you normally do with your dishes. When you use fresh herbs for any dish which has to be served cold, ensure that your fresh herbs are at room temperature before adding them – just picked from your pot, not chilled. Another tip on cold or refrigerated foods that include dips, dressings, vegetables and cheese, the fresh herbs are added several hours before their use. For salads, you can apply the French practice of using chopped fresh chervil, chives, parsley and tarragon. French chefs call this “fines herbes”. This can also add mild flavor to your scrambled eggs and other fish and poultry dishes.

In using two herbs for your dish, refrain from combining two strong herbs, your mix should be one of strong and one of mild flavor. You can mince your herbs, adding the mixture immediately after the dish is done cooking. Extended cooking can affect the flavor of the herbs – reduced so just add the herbs to your soups and stews later during the cooking period.

When you try to prepare dishes that will require long cooking to tenderize the meat, you can use a “bouquet garni” to add flavor to your dish. This is just a bunch of parsley, bay leaf and thyme tied together and place in the pot with the meat. You will find your dish flavorful and tender.

When no fresh herbs are readily available, you can substitute the fresh herbs with dried variants. The latter is more concentrated so again, do not overuse because instead of creating a great dish, you might end with one that is not edible. To guide you on the proportion, 2 to 4 teaspoons of fresh herbs will be equivalent to 1/4 teaspoon of powdered or ¾ teaspoon of crumbled dried herbs.

Cooking with herbs – this is adding flavor to simple dishes. Cook like a CHEF through the use of fresh herbs. To have a ready supply of these cooking ingredients, cultivate your pots of herbs at your backyard. Better still, create your herb garden.