Herbs
Food provides us with Carbohydrates, Fats, Proteins, Vitamins and Minerals for energy, growth, tissue replacement and to regulate body processes.
But food is more than fuel, it's also flavour. Herbs give us an easy way to add flavour and nutrition to our foods.
Herbs help the garden by providing flowers for pollinating insects a place to visit, and through companion planting of plants that serve each other.
Herbs can be an industry for our neighbourhoods and the farm gate producer.
For the kitchen gardener there are some staple herbs...
Parsley
Coriander
Marjoram
Thyme
Bayleaf (tree)
Chervil
Chives
Rosemary
Sage
Tarragon
Basil
Yarrow
Borage
Comfrey
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A Herb Spiral
The herb spiral garden is deigned in a pyramid shape that is drier at the top and wetter at the bottom. The beauty of this design is that one spray head will water the entire herb garden. The one connection is a combination of a dripper, which will emit water down into the bed and the spray head will water over the top of the herb garden.
Some websites describing Herb Spirals and How to Build them
en.wikipedia.org/wiki/Permaculture
upload.wikimedia.org/wikipedia/commons/3/35/Herb_spiral.svg
balinsky.com/gallery/herbspiral
sweetlocalfarm.com/2009/05/17/herbalicious-herb-spiral/
www.abc.net.au/gardening/stories/s978487.htm
www.permaculturevisions.com/Herb-Spiral.htm
www.mitra.biz/howto_herbspiral.htm
betterlivingwithherbs.com/category/herb-guides/
www.centerforsustainablecommunity.org/Events/Permaculture/PermWorkshops2005.html
www.edenonearthlandscaping.com
www.eco-sf.org/index.php/gardens/school-gardens/
chttp://www.terranovalandscaping.com/blog/kens-permaculture-tour/
www.queencitysoilandstone.com/portfoliostone.html
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Bouquet Garni
Flavouring for soups, stews and stock
Parsley
Marjoram
Thyme
Bayleaf (tree)
With a stalk of celery, these herbs make up a bouquet garni (wrapped in string) which forms the important depth of flavour of a stock, stews and soups.
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Pickling with Herbs and Spices
(Spices are herb seeds or other parts of the plant roasted or processed to form a concentrated flavour).
Simple Pickled Cucumbers (lebanese)
2kg green cucumbers
coarse cooking salt
1.5 litres (6 cups) white vinegar
1 cup sugar
3 small fresh red chillies
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds or whole dill umbel
6 whole cloves
Optional garlic
Method
Cut cucumbers in half lengthways then into 6cm strips. Place in bowl, sprinkle with salt, stand overnight.
The next day, rinse cucumbers under cold water, drain.
Add vinegar, sugar, chillies, mustard seeds, peppercorns, dill seeds and cloves in large saucepan, bring to the boil, reduce heat, simmer, uncovered, 5 minutes. Add cucumbers, bring to boil, remove from heat.
Using tongs, pack cucumbers into hot sterilised jars, fill with vinegar mixture, seal.
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Alternative Spice Mix
Pickling Spice Mix
4-inch cinnamon stick, broken
4-6 small dried chile peppers, seeded
1 tablespoon black or pink peppercorns
1 tablespoon yellow mustard seeds
1 teaspoon fennel seeds
2 teaspoons whole allspice
1 teaspoon whole cloves
2 teaspoons whole coriander
1/2 teaspoon small pieces nutmeg
1 tablespoon dill seeds
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Basil Oil
Ingredients
A ratio of around 2:1 basil and olive oil
Preparation
1. Rinse, basil leaves, darin and pat dry. In a food processor add basil leaves and olive oil. Whizz just until leaves are finely chopped (do not puree).
2. Pour mixture into a pan over low heat. Stir occasionally until oil bubbles at pan sides and reaches 75C on a thermometer, approximately 3 to 5 minutes. Cool.
3. Line a seive or drum seive with cheesecloth and set over a bowl. Pour oil mixture into strainer. After initial oil passes through, tie the bundle and let remaining oil drip overnight.
Store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but will liquefy when at room temperature.
Drizzle in many applications
Dried tomatoes
Cheese
Chicken
Over pasta
Breads and balsamic vinegar
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Herbes Fines
Fines herbes is a culinary mainstay in all Mediterranian Cuisine (Portugal, Spain, Southern France, Italy, Lebanon, Greece, Turkey, etc.).
The ingredients of fines herbes are fresh parsley, chives, tarragon and chervil. These 'fine herbs' are not the pungent and resinous herbs that appear in a bouquet garni – which, unlike fines herbes, release their flavour in long cooking. Marjoram, cress, cicely or lemon balm may be added to fines herbes. The marjoram and tarragon may be dried.
Add fresh fines herbes at the end of the cooking process to preserve their flavor.
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Herb Butters
General Herb Butter Method
Wrap butter in cling film sausage. Firm the shape in a tea towel. Refrigerate. Use on steamed vegetables, meats, and other uses such as breads
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Garlic & Chive Butter
In small bowl, blend 1/2 cup softened butter or margarine, 2 cloves finely chopped garlic and 1 Tbsp. finely chopped chives.
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Parmesan & Pepper Butter
In small bowl, blend 1/2 cup softened butter or margarine, 2 Tbsp. grated Parmesan cheese and 1/8 tsp.ground black pepper.
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Fresh Herb Butter
In small bowl, blend 1/2 cup softened butter or margarine and 1 tsp. each chopped fresh basil, thyme and parsley (or your favorite fresh herbs).
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Provencal Butter
1/2 cup unsalted butter
2 teaspoons finely chopped black olives
1-1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped garlic
1 teaspoon ground black pepper
Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined.
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Tarragon Herb Butter
4 tablespoons butter
2 tablespoons finely chopped tarragon
1 teaspoon of fresh lemon juice
Salt & pepper
As above, let the butter soften, added the tarragon and lemon juice, seasoned with salt and pepper and rolled it up into a log. It only took about 10 minutes in the freezer to harden up and be ready to serve.
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Basil Butter
Combine 1/2 cup butter and 1/2 cup shredded leaves. Refrigerate at least 3 hours. Use on vegetables, chicken or fish. You can also use to cook scrambled eggs.
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Fines Herbs Butter
Ingredients
1/2 cup soft butter
1 Tbls. chives
1 Tbls. parsley
1 Tbls. tarragon
1 Tbls. Chervil
Chop the herbs fine, mix with butter.
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Special Butter for Fish
1/4 cup butter
2 tsp. lemon juice
dash of salt and pepper 2 Tbls. chopped fennel leaves
Combine and refrigerate. Can be used on baked fish.
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Ginger Lime Butter
Ingredients
Grated zest of 2 limes
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh ginger
3 tbsp. lime juice
1 cup butter at room temperature
Salt and finely ground pepper
Place lime zest, parsley and ginger in bowl of food processor or blender and process until pureed. Add lime juice and butter-blend until smooth and light. Add salt and pepper to taste, process briefly to mix. Adjust flavor with more lime juice if necessary. Transfer to container, cover and chill until needed. Uses: Garnish/topping for grilled fish, chicken or veal.
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Raspberry Lemon Herb Butter
Ingredients
1/2 lb. unsalted butter
4 oz. fresh or frozen raspberries (not in syrup)
1 tbsp. sugar, or to taste
1 small handful young leaves of lemon verbena or lemon balm
Thaw the raspberries (if frozen), and pour off excess liquid. All ingredients should be at room temperature. Blend butter, sugar and raspberries until smooth. Add lemon herb leaves to taste-process with other ingredients. Makes 1 1/4 cup. Uses: Spread on muffins or breads and accent grilled poultry.
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Horseradish and Chive Butter
Ingredients
1 cup (2 sticks) unsalted butter
1 tablespoon horseradish cream
3 tablespoons finely chopped chives
Blend together. Butter should be at room temperature, then chilled after mixing. Uses: Try on grilled steaks!
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Cumin Lime Butter
Ingredients
1/2 cup butter, stick, softened
1 tablespoon fresh coriander, chopped
1 teaspoon lime zest, finely grated
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
Salt and freshly ground pepper -- to taste
Cream together the butter, coriander, lime zest, garlic, cumin, chili powder, red pepper flakes, salt and pepper. Let the butter stand, covered, for at least 1 hour for the flavors to develop.
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Mint Butter
1 Tablespoon dried mint
1 Tablespoon lemon juice
A wonderful touch on lamb, or use on new potatoes, carrots or green peas. Good on grilled poultry or fish.
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Mixed Herb Butter
3/4 teaspoon dried tarragon
3/4 teaspoon dried chervil
3/4 teaspoon dried dill
3/4 teaspoon dried chives
3/4 teaspoon dried mint
1 Tablespoon lemon juice
Use on broiled meat or fish. Great on noodles or broiled tomatoes.
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Another Basic Herb Butter
1 Tsp. chopped, fresh green basil
1 Tbsp. chopped, fresh marjoram
1 Tbsp. chopped, fresh chives
1 tspo. chopped, fresh rosemary
1 tsp. fresh lemon juice
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Parsley Herb Butter
1/2 c. softened butter
1 clove garlic, crushed
2 Tbsp. chopped fresh parsley
1 tsp. lemon juice
1/4 tsp. chopped basil
1/4 tsp. oregano
Pepper to taste
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Rosemary Butter
2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. chopped fresh parsley
1 tsp. lemon juice
2 sticks softened butter
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Marjoram - Thyme Butter
1 tablespoon chopped fresh sweet marjoram, or 1 1/2 teaspoons dried (soaked in white wine or water)
1 1/2 tablespoon minced chives
1 tablespoon minced thyme
1 tablespoon minced parsley
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Orange
1 small clove garlic, minced or pressed
1 tablespoon lemon rind
1 tablespoon orange rind
A perfect accent for baked or broiled chicken, fish or duck.
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Rosemary
2 tablespoons minced rosemary
2 tablespoons minced chives
Robust flavor is excellent with chicken, game hens or a hearty bread.
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Jalapeno
6 jalapeno peppers (more if you're brave), seeded and well-chopped
1-1/2 teaspoons ground cumin
Try this with corn on the cob, chicken or potatoes.
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Lime Chive Butter
Great on chicken, pork or seafood
2 sticks unsalted butter, softened
1/2 cup minced chives
2 tablespoons frozen lime juice concentrate, thawed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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Herbes de Provence
Provencal herbs is a mixture of dried herbs from Provence invented in the 1970s.
The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. (Some cooks maintain that lavender is an essential ingredient of true herbes de provence.) The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
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Flavouring Olive Oils
www.oliveoilsource.com/flavoring_olive_oils.htm
Flavored olive oils and dressings make great gifts but watch out; there are safe and unsafe ways to make flavored olive oil. The unsafe way is to put anything in the oil that contains water. That would include garlic, lemon peel, fresh peppers, fresh herbs and spices. The oil will not support bacterial growth but the water containing herbs will. Botulism bacteria can grow in this type of environment. There are several ways to get around this
1. Mix all the ingredients, refrigerate them and use them within a week
Add whole cloves of garlic, lemon peel, fresh or dried peppers, ginger, rosemary sprigs, etc.
Use a recipe for Italian salad dressing but cut down on the vinegar or lemon juice
Anchovy Caper dipper:
Here is our favorite dipper. It is also used throughout Italy as a sauce on main courses:
Rinse the salt from 2-4 anchovy fillets depending on size; dry them and cut them into small pieces
Wash and drain 2 tablespoons of salt cured or capers in brine.
In a small casserole warm up 1/2 cup extra virgin olive oil; add the anchovies and the capers and cook, mixing constantly, until you obtain a mixture that is homogenous and fluid.
2. Preserve the added ingredients:
Maybe you have seen garlic or herbs mixed with olive oil. The way it is done commercially is to first preserve the water-containing garlic, herb, etc. with a strong brine or vinegar solution, then put it in the olive oil. The vinegar solutions used commercially are up to 4 times stronger than the vinegars you find in the supermarket. You can find them at commercial food supply outlets. Many of the herb mixes have both salt and vinegar which both prevent bacterial growth. You could use one of the olive pickling solutions listed under curing green olives
3. Dry the herbs to remove all water, leaving the essential oils:
This can be done with a food dehydrator or just by leaving in the sun. Then add the spices and herbs to the olive oil. Whole sprigs of thyme, rosemary, dried peppers, dried mushrooms, etc. can decorate the inside of the bottle this way.
4. Press the olives with the spices
Putting lemon, garlic, etc. in the olive press with the olives is the safest way to flavor olive oil. You must have your own olive press (See First Press), or take it to a commercial press. The oils from the added ingredients mingle with the olive oil and the watery part of the spices are removed along with the olive water.
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Information Sources
en.wikipedia.org/wiki/List_of_herbs
www.organicgardening.com
en.wikipedia.org/wiki/Allspice
www.rodale.com/pickling-cucumbers
allrecipes.com.au/recipe/1363/dill-pickles.aspx
www.reluctantgourmet.com/herb_butter_recipes.htm
oldfashionedliving.com/herbbutters.html
oldfashionedliving.com/herbbutters.html
www.dryit.com/herbbutters.html
www.gardenguides.com/how-to/tipstechniques/herbs/herbbutter.asp
www.oliveoilsource.com/flavoring_olive_oils.htm
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