Dear Annette

Dear Annette

By Annette Doody
Savory Bistro Owner & Wellness Coach
www.thesavoryteam.com

Dear Annette:
How should I use fresh herbs in my cooking?

Dear Reader:
The earth truly gives us all we need to be healthy. Once you start eating and cooking fresh herbs you will find everything else tastes stale and dull. Herbs bring foods to life with flavor and color.

When to add herbs:
Soft leaves herbs such as dill, chervil, basil, cilantro should be added to a dish at the end for the best burst of flavor.
Hardy herbs like rosemary, thyme, oregano, sage, and bay leaf should be added during the cooking process.

Paring herbs:
Robust or strong-smelling herbs like rosemary are best with heart stews, soup, root vegetables roasted, and, roasted meats or proteins.

Milder herbs like parsley, dill, and, chervil do better with lighter fare like mild fish and spring vegetables.
The best way to discover an herb is to make a simple vinaigrette and add one herb with a little salt and pepper. Let the dressing sit an hour or two to get the oils released out of the herb and try it on a simple salad, roasted vegetables, grilled chicken, or fish. Try some different herbs like anise, hyssop, borage, lovage or sorrel to grow your herb palette.

Here is a simple vinaigrette:
Ingredients
2 tbsp. balsamic vinegar
2 tbsp. freshly squeezed lemon juice
1/2 tsp. grated lemon zest
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
Combine and stir.

This dressing is so versatile and adding any herb totally changes the dressing. Play with different additions and find your favorites. Think outside the box. Herbs are friendly and easy to use. Here is a great site to explore herbs a little more and to use a good beginners’ guide to cooking with herbs.


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