The French Sorrel (Rumex Scutatusin) in the photo below thrived in the Spring, but the weather this year soon turned too hot for the poor plants, even in part shade. It can be pureed and made into a classic sauce for salmon or a delightful soup. On its own, it has a tart, sassy flavor that will perk up any salad or sandwich! |
This one comes . . from my good friend, Gini. For a great summer salad vinaigrette use fresh mint (spearmint is my favorite) . . . Vinegar & Oil Garlic & Mint Ratio of vinegar to oil depends on the vinegar, usually 1 part vinegar to 3 parts oil unless it's a mild vinegar, then could be 1:2. I like to add fresh spearmint leaves to any salad. Sage Advise "Smell the food, then smell the herb. If they smell harmonious, then they'll work together in a recipe." Lisa's dad taught her this as his guide to cooking with herbs. Speaking of sage, brown some butter with sage leaves for a simple sauce often paired with autumn squash and pasta. |
| Cooking with herbs is very rewarding, and fresh herbs have become more available. Even our local grocery has started stocking more than just parsley and cilantro. Herbs can rejuvenate old tried & true recipes and transform simple fare into elegant everyday fare. After using fresh herbs, you may be tempted to try growing your own, and you'll be richly rewarded. Enjoy! . . . Terri Burney-Bisett Copyright CasiNada Cooks! 1999-2009 All rights reserved |
Herb Notebook
Notes on cooking experiences with herbs picked from my
garden, grocery stores, and farmer's markets as well as
tips shared by friends . . . Enjoy!
Notes on cooking experiences with herbs picked from my
garden, grocery stores, and farmer's markets as well as
tips shared by friends . . . Enjoy!
Sara Holland is the Herb Lady and she lives right here in Wimberley. www.WimberleyHerbs.com |
| Lemon Balm & Chives |
Zinnias & Lavender
| Sweet Marjoram . . . Has an aroma that's sweet and intoxicating, and grows here in Cenral Texas. It goes with anything - meat, fish, poultry, veggies, eggs - soups, stews, salads. It can replace oregano in most recipes. Mexican Mint Marigold. . . A tarragon-like perennial that grows well in this area of Texas. Use as you would French tarragon. It has the added advantage of producing little gold edible marigolds in the fall. Lemon Grass. . . This graceful & fragrant grass is an attractive landscape plant as well as culinary bombshell. The long slender leaves make a delightful tea and the bulbous end above the root can elevate soup to new heights. (Often found in Thai recipes.) |
Parsley. . . My best friend - inexpensive, and easy to find. I prefer the flat-leaf variety (aka-Italian Parsley). It can be chopped and added to salads, dressings, soups, sauces, and used as a garnish (whole or diced). My friend Annabel calls parsley her "secret ingredient" because it adds subtle flavor - unlike the "knock your socks off" flavor of say cilantro or rosemary. Since I invoked their names, I'll talk about them . . . Cilantro for me was a cultivated taste. It was always there in the salsas and Mexican sauces I grew up eating in San Antonio, but it always took a back seat. Something happened in the 70's-people became obsessed with it. It was everywhere. Use cilantro with discretion, or it will dominate all other flavors. Serve some on the side for those who prefer more. To use, I pull off the thick, tough stems (peacocks will eat them!) and chop up everything else. It's prominent in not only Mexican, but also Southeast Asian cooking. My main uses are in sauces, soups, and pesto. Cilantro grows well in cooler weather, and goes to seed in warm weather - the seeds are also used, dried - known as Corriander! For Cilantro Pesto - Substitute cilantro for the basil in your pesto recipe, and my friend and great caterer, Linda Allen, taught me to us pumpkin seeds in place of the traditional pine nuts! |
Rosemary infused in olive oil for use in cooking, salad dressings, and dipping bread is an easy way to add distinct flavor. I wash & dry fresh stalks (grows like a weed after the 3rd year in the ground here), heat a cup or two of olive oil in a saucepan, add two or three branches (6 or 8-inches long, break to fit). They'll sizzle a bit if there's still water on the leaves. Take the pan off the burner. When cool, pour oil and all into a jar (or leave it in the pan). Let the flavor infuse into the oil for a while or overnight (covered). Then pull out the branches and use the oil. I strain out any little bits and pour the flavored oil into a bottle. Keep covered and refrigerate if not used right away. |
