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TIPS FOR USING HERBS IN COOKERY

by Mary Emma Allen

In recent years, more and more cooks are using herbs in their recipes. People on salt-free diets find herbs a great help in adding flavor to their otherwise bland foods.

Use herbs in small amounts, especially when you're starting to experiment with a new one. Don't use such quantities of herbs that they overwhelm.
Experiment with various herbs until you discover which ones your family likes best. The aroma of the herb will help you determine whether it will enhance specific foods.
Herbs can be used both fresh or dried.
Use herbs only in prime condition.
Harvest herbs for drying preferably just before they bloom.
Dry herbs are more concentrated in flavor than fresh ones. So only use half as much dry as fresh.
You also may want to crush dry herbs and grind seeds so the most flavor will be released.
Store dry herbs in glass containers with tight-fitting lids. Also store them in a dry, cool place.

Herbed Butter
You can stir various herbs into butter or margarine to give it flavor to use on biscuits and bread. Some of these include chopped parsley, chopped chives, basil, thyme, rosemary, and oregano. Usually you'll use only one or two herbs at one time, depending on the flavor you want to achieve.

Herbed Butter Sauce
You also can stir herbs into melted butter to pour over fish, seafood, or meat. Adding 2 teaspoons lemon juice to 1/2 cup melted butter or margarine, along with desired herbs, give it a pleasing flavor.

Herbed Biscuits
Mix a small amount of dried herbs (rosemary, dill weed, Italian seasoning, or thyme) into your biscuit ingredients before baking. You also may want to add 1/4 to 1/2 cup shredded cheddar cheese to the mix along with an herb or two. Then bake according to recipe directions.

Recommended Reading
While mainly a book of recipes of blends, the Introduction also contains good information on drying your own fresh herbs, seeds, and freezing fresh herb; as well as helpful information on storing herb mixtures. An added bonus is are helpful suggestions on packaging blends for gifts. There are recipes for appetizers, butters, dressings, no-salt blends, meat, seafood,traditional blends such as Italian, Pumpkin pie spice, bread and dessert blends; and some "not so traditional" such as "Wassail Spice Mix", for a punch. I especially like this book because after each formula there are suggested uses and a recipe using the blend. Each page also has a little history about where the blend comes from. Good Book! (courtesy: Amazon)

About the Author:
Mary Emma Allen has been writing cooking columns for 30 years and has compiled a family cookbook. Visit her web site for more cooking articles:
http://homepage.fcgnetworks.net/jetent/mea

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