Herbs have been described as the soul of cookery and the praise of
cooks! Used judiciously, they can transform a routine meal into a
sensuous experience of tangy, spicy, refreshing flavors and crunchy
textures. The aromatic leaves of rosemary and thyme delicately permeate
cooked dishes; the seeds of dill, fennel and anise add piquancy to
fish, salads and vegetables, while the earthy flavored leaves of lovage
lend body to soups and casseroles.
Many herbs make foods more palatable by easing digestion. Angelica,
anise, balm, basil, caraway, coriander, dill, fennel, mint, rosemary
and sage have long been eaten for their carminative qualities. The
Romans traditionally finished their banquets with small aniseed cakes.
Indians frequently serve a plate of roasted seeds at the end of a rich
meal. The famous Greek mathematician, Pythagoras, used to nibble a
nutritious mixture of herbs and seeds consisting of poppy and sesame
seeds, mallow leaves, sea onion skin, barley and peas, all mixed to a
paste in honey.
Herbs were used to preserve foods: in medieval times meat was wrapped
in tansy both to deter flies and to give the flesh a spicy flavor;
minty penny royal was added to kegs of fresh water on long sea voyages
to help keep it sweet. However, the range of edible herbs and the
number of ways of using them was much greater in the past than today. A
salad for King Henry VIII included over 50 leaves, buds, flowers and
roots. Thomas Tusser's sixteenth century garden plan for farmers' wives
recommended the planting of no less than 70 salad and pot herbs. After
the Industrial Revolution and the move from the countryside into the
towns, herbs became less important in the kitchen. Now, with a fresh
interest in the culinary arts, herbs are enjoying a revival.
Herbs enliven any dish, snack or drink. They can also supply extra
nutrition to everyday meals, as many herbs, such as parsley, watercress
and comfrey, contain a small but rich balance of vitamins, minerals and
trace elements.
Using and Storing Herbs
As a guide, 1 tsp (5ml) dried herb is equivalent to 1 tbsp (15ml)
fresh. Always store fresh cut herbs in a plastic bag in the bottom of
the refrigerator. Don't set them in a jar of water in the sun or they
will wilt before your eyes. Store dried herbs in dark airtight jars.
Try preserving the flavor of herbs in oils and vinegars for use in
dressings. Add them to butters, and use them to flavor savory jellies.
Herbal Oils
To make a herb oil, loosely fill a clear jar with freshly picked herbs
and cover with unheated safflower or sunflower oil. (Any oil can be
used but avoid strongly flavored ones) Cover with muslin and place on a
sunny window sill. Allow to steep for 2 weeks, stirring daily. Strain
through the muslin, and check the flavor. If it is as strong as you
wish, bottle and label. If you want a stronger flavor, repeat the
process with fresh herbs. Use herb oils in salad dressings, marinades,
for browning meats and softening vegetables.
