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GUIDE TO HERBS
Fresh herbs add lots of colour and flavour to food and are now widely available in most supermarkets – sometimes growing in pots, or otherwise in bags. Fresh herbs will last a few days if you store them carefully, but it’s also worth planting a few in the garden if you can.
Storing herbs
If buying from the supermarket, keep herbs in their sealed packets in the fridge until required. Store any leftover herbs wrapped in damp kitchen paper in a plastic bag in the fridge. Put larger bunches of herbs in a jug of cold water – trim the stems first - and kept out of direct sunlight. Growing herbs should be watered regularly. Herbs such as parsley and coriander can also be frozen in bunches and crumbled directly into casseroles and curries.
If buying from the supermarket, keep herbs in their sealed packets in the fridge until required. Store any leftover herbs wrapped in damp kitchen paper in a plastic bag in the fridge. Put larger bunches of herbs in a jug of cold water – trim the stems first - and kept out of direct sunlight. Growing herbs should be watered regularly. Herbs such as parsley and coriander can also be frozen in bunches and crumbled directly into casseroles and curries.
Parsley
You’ll find there are two types of parsley usually available in supermarkets - curly parsley and flat leaf parsley. Both taste very similar - fresh and sweet - but flat leaf parsley has a more intense flavour. Parsley can be used in a wide variety of dishes - and because it retains its vivid green colour when heated, it’s brilliant for stirring into stuffings and sauces. Try mixing finely chopped parsley with softened butter and some crushed garlic. Spread thickly onto slices of crusty bread, place on a baking tray and bake in the oven until the butter melts. Alternatively, spoon parsley butter onto freshly grilled meats or fish fillets just before serving.
You’ll find there are two types of parsley usually available in supermarkets - curly parsley and flat leaf parsley. Both taste very similar - fresh and sweet - but flat leaf parsley has a more intense flavour. Parsley can be used in a wide variety of dishes - and because it retains its vivid green colour when heated, it’s brilliant for stirring into stuffings and sauces. Try mixing finely chopped parsley with softened butter and some crushed garlic. Spread thickly onto slices of crusty bread, place on a baking tray and bake in the oven until the butter melts. Alternatively, spoon parsley butter onto freshly grilled meats or fish fillets just before serving.
Mint
Mint is a must-have in any kitchen garden and complements all the flavours of summer cooking perfectly. Chuck a few sprigs into the pan when boiling new potatoes or whiz with cooked peas and stock to make a delicious minted pea soup. The classic partner to serve with grilled or roasted lamb - perk up with a dash of vinegar and a sprinkle of sugar for a delicious, fresh-tasting sauce. Mint will loose its colour when heated, so add at the end of cooking or use the sprigs for flavour only and remove before serving the dish.
Mint is a must-have in any kitchen garden and complements all the flavours of summer cooking perfectly. Chuck a few sprigs into the pan when boiling new potatoes or whiz with cooked peas and stock to make a delicious minted pea soup. The classic partner to serve with grilled or roasted lamb - perk up with a dash of vinegar and a sprinkle of sugar for a delicious, fresh-tasting sauce. Mint will loose its colour when heated, so add at the end of cooking or use the sprigs for flavour only and remove before serving the dish.
Dill
Dill has an intense, slightly aniseed flavour and pretty, feathery leaves (fronds). It is particularly suited to fish dishes and an essential ingredient in the Scandinavian marinated salmon dish gravad lax. Use to add flavour to baked fish dishes and for making sauces to serve with a variety if seafood. At its best when eaten raw, it’s also often used as garnish for canapés – especially those made with smoked fish or eggs.
Dill has an intense, slightly aniseed flavour and pretty, feathery leaves (fronds). It is particularly suited to fish dishes and an essential ingredient in the Scandinavian marinated salmon dish gravad lax. Use to add flavour to baked fish dishes and for making sauces to serve with a variety if seafood. At its best when eaten raw, it’s also often used as garnish for canapés – especially those made with smoked fish or eggs.
