Wednesday, January 19, 2011

Growing & Using Culinary Herbs - Part 3

(YouTube link)

The Main Points
  • There are two categories of herbs: the woody herbs (rosemary, thyme, sage, bay leaf, myrtle) and soft herbs (parsley, mint, basil).
 Woody Herbs
  • Run the woody herbs under hot water for 7 seconds, and this will loosen the natural oils and make them more tasty.
  • He shows you how to run your fingers over the stalks and remove the edible portion. It doesn't appear that you eat the stalk from woody herbs.
  • Once you have the herbs removed from the stalks, roll them together into a cigar and then cut finely, then chop.
Soft Herbs
  • For parsley stalks, twist the stem off of several at a time. There are stalk parts of the leafy section that are good tasting, and they are about 1/2 inch away from the leaf. The  thicker part of the stalks can be used in soups and stocks. To chop, you can roll the parsley leaves into a cigar, then finely cut and chop.
  • The smaller leaves of the mint and basil can be removed from the stem and placed in water - then into the refrigerator. These delicate leaves will be used to top salads, pasta dishes, soups and stews.
  • To cut and prepare the larger leaves, use the cigar method and finely chop.
1 dried tsp = 1 fresh Tbsp

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