Growing and Cooking with Herbs: A Comprehensive Guide

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Explore the world of herbs with this detailed guide covering annual and perennial herbs, herb flowers, using herbs in different cuisines, herb combinations, herb lemonade recipe, preserving herbs, and making herb oil. Discover how to grow, harvest, cook, and store herbs to enhance your culinary creations.

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Uploaded on Sep 08, 2024 | 1 Views

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Herbs to Table Growing and Cooking with Herbs

Annual Herbs Basil Parsley Lovage Lemon Verbena Cilantro Chervil Rosemary Marjoram

Perennial Herbs Dill Mint Lemon Balm Sage Thyme Oregano Chives Tarragon Salad Burnet Sorrel

Herb Flowers Borage Nasturtiums Calendula Lavender

Herbs in the Kitchen Harvesting and Storing

Herbs in Different Cuisines French parsley, chives, tarragon, chervil, basil, and lavender Italian-basil, rosemary, parsley, bay, sage, and thyme German- bay, borage, chives, and thyme Thai- lemongrass, basil, keffir lime leaves, and mint Mexican- oregano, cilantro, thyme, chives, and marjoram

Herb Combinations Basil- Tomatoes, Garlic, Coconut Milk, Peaches, Strawberries, Pork, and Salmon Rosemary-Carrots, Beans, Potatoes, Chicken and Lamb Cilantro-Chiles, Corn, Tomatoes, and Beef Parsley- Everything!!!

Herb Combinations Thyme- Broccoli, Lemon, Potatoes, Pork, and Fish Oregano- Garlic, Mushrooms, Stuffing, Rabbit, and Beef Tarragon-Tomatoes, Peas, Salads, Chicken, and Mustard Mint and Lemon Balm- Chocolate, Fruit, Curries, Lamb, and Fish

Herb Lemonade 2 qts water 2 cups basil (1 bunch), 2T lavender, or 2 cups mint Heat water to a boil. Turn off the heat and add basil, letting steep for 10 minutes. Remove the herbs and cool. Use the infused water to make lemonade.

Preserving Herbs Freezing Drying Oils Vinegars Butters

Herb Oil 1 cup basil or cup sage or cup parsley or cup tarragon 2 cups oil Blanch the herbs and shock in ice water. When cool, squeeze out excess water, and place in a blender or food processor. Puree with cup of oil for 30 seconds and then add the rest of the oil. Let sit overnight, then strain. Use within 2 weeks or freeze.

Herb Vinegar cup herbs 1 cup white wine or champagne vinegar Heat the vinegar to about 100F or warm to the touch. Place the herbs in a glass container, then pour the warm vinegar over. Let sit for 5-7 days at room temperature. Strain and use within 3 weeks.

Herb Butter 1 stick unsalted butter 2T chopped herbs Pinch of salt and pepper Mix room temperature butter with herbs; then add salt and pepper. Use within 10 days or freeze for up to 7 months. Use on bread, vegetables, or with pasta or other grains.