Cooking Guide for Herbs that can be found in the Garden

Cooking Guide for Herbs that can be found in the Garden
Sweet Basil
Basil's warm spicy essence is revered by cooks
from the Orient to the Mediterranean. Sliced
tomatoes are divine when topped with a sprinkle
of olive oil and a basil chiffonade. Basil's pungent
flavor complements garlic well. Used in pesto and
tomato based Italian sauces, blended vinegar as
well as spicy Thai cuisine.
Parsley Curled
Curly leaf varieties are probably the most attractive for
garnishes but the most flavorful are the Italian or flat leaf
varieties. Parsley leaves have mild flavoring and can be added
raw to salads. Finely chop and sprinkle over sandwiches, egg
dishes, vegetable soups, fish and boiled potatoes. Add to
spreads and sauces or cook to enhance other flavors. Always
add toward the end of cooking time.
Cilantro
Cilantro, also known as Chinese parsley is a staple
herb of both Asian and Mexican cuisine. Coriander
seed has no similarity in taste to cilantro leaf. Ground
coriander is used in desserts as well as in curries, meat,
and seafood dishes. Add it to stews and marinades for
a distinctive Mediterranean flavor.
Chives
This is an herb with many uses and universal appeal
and is a must for any herb garden. The flavor
difference between dried chives and fresh chives is
significant. The mild onion flavor can be added to
potato salad, stuffed eggs, soups, salads, omelets,
cream cheese and sauces. This is an herb needed in
everyone's kitchen. Much of its value is lost by
drying - for winter use, grow a pot or two indoors or
freeze by the ice-cube method.
Tarragon
Chop the leaves very fine to extract the flavor for cream
sauces and béarnaise sauce. It can be added to chicken or
tuna salads, omelets and quiches, mayonnaise and mustard
salad dressings. Try making flavored butter and combine
with dill and parsley for baking or broiling fish. Chopped
leaves can also be steeped in wine vinegar to produce
tarragon vinegar.
Thyme
This herb is the traditionally paired with parsley for
poultry stuffing. Chop the leaves very fine to extract the
flavor for garlic and tomato dishes, stuffing and
marinades. Whole stems can be added to soups and
broths but remove them after cooking. Thyme also adds
a great flavor to vinegar and suits food cooked slowing
in wine, especially poultry, shellfish and game. Whole
stems can be rubbed onto meat before roasting. It can
also be added to fruit salads, hot vegetables and jams.
Use sparingly depending on the variety that you grow.
Epazote
Epazote (chenopodium ambrosioides) is an
unusual herb that is essential for any chef
serious about authentic Mexican cooking. In its
native Mexico and was common in the preHispanic cooking of the Aztecs and Mayas.
You can use Epazote leaves and fruits in a
variety of dishes. It has a strong and pungent
flavor with a light hint of mint. It is an essential
ingredient in many recipes requiring beans. It’s
no surprise to see Epazote used to flavor beans,
as its anti-flatulent properties come in quite
handy. Epazote is also said to cure an upset
stomach. In very large quantities, it can be toxic.
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