Herb Wrangling 101

One can see a fairly good selection of fresh herbs in the produce section these days. At one of my local stores there are both fresh and fresh ORGANIC available. I choose the organic for the obvious reason. We are what we eat. Same goes for plants and other living things. Pesticides can be quite concentrated in plants, and washing it isn't going to help. So, if you can find organic, go that route. I also choose the organic brand because it comes in a paper bag, not a plastic box.

fresh basil

Always choose herbs that look fresh and vibrant. If you see brown spots (such as on basil) look to find some that hasn't any. On thyme, there can often be a very tiny fuzzy mold about the stems. Look carefully. Herbs do better with wiping than washing. As with mushrooms, any dirt can be easily removed with a damp towel. Never store herbs damp or wet, though. You won't like what you see when you go for them the next time.

Fresh herbs are zesty and flavorful due to the volatile oils involved. No, the oils won't explode. No, the oils don't have a temper. It means that the oils in the plant are sensitive to heat and light, and the flavor and nutrients will dissipate with exposure. For that reason, cut or chop the herbs just prior to use. I generally have more than I can use in one dish. That leads me to storage.

French tarragon

Storing the leftover herbs is really simple. If you plan on using them again within a few days, wrap the herbs in paper towel and place them in a bag in the fridge in the crisper section. Most herbs do better with freezing than drying for the long term. Simply remove the flavorful leaves from any woody stems and place the herb in a plastic bag flat in the freezer. Remember that the flavors have been all volatile-like in the freezer, yelling at the peas, so they will be a bit less zippy on use. Generally double the amount of fresh herbs you would have used.

For basil, I tend to roll the leaves into a sort of cigar shape and wrap the whole thing in plastic wrap. To use for future dishes I unwrap the frozen log and chiffonade the herb. This means I cut very thin slices off the end. Basil turns a bit mushy and takes on darker color after freezing, but the flavor is really quite good. You can make basil pesto year round!

fresh chives

You may also dry your herbs. In general spreading them out on some parchment or paper towel and leaving them to dry is fine, though if possible hang them upside down. They like that. It makes them dizzy and they forget to lose their oils. Again, the oil composition in dried herbs is significantly lower in some cases. You should add the herbs earlier, to re-hydrate them in the sauce, or toast them in oil to release the remaining flavors.

So there is a beginners class in herb wrangling. Next weekend I will head into specific herbs and how to combine them with foods! In the meantime, GET ZESTY!

Welcome!

Welcome to the first issue of Pinch and Sprig (not to be confused with Cinch and Prigg)! My hope is to give you a better understanding of herbs and spices, and to supply some easy ways to incorporate more zip into your food experience. I know you have jars of powders and potions in the back of your cabinet that have been there since before Great Aunt Lizzie passed away five years ago.

First thing? Throw the contents OUT. Herbs and spices are sensitive to time and light (just like we humans) and lose much of their flavor (by way of losing chemical compounds and oils over time). Save the bottles. You can fill them with new herbs from bulk bins, or use them to store beads, or bath salts, anything. Use them again. Please. If you must be rid of them, please recycle.

Second thing? Don't skimp on prices. I know herbs seem like a tiny portion of any recipe. But, the truth is that although small they are one of the powerhouses of any dish, and if you spend more for quality ingredients in smaller sizes, you will have much, much better results. Your tongue can tell the difference. Really. It can.

Third thing? Don't be intimidated. Try new things. Add more of something, or less, at a different time in the cooking process. Experiment. Go ahead...PLAY WITH YOUR FOOD!

Herbs 101:
Here is a little movie to watch!



Herb Knowledge Resources:

CNN Health Indepth:Food
Culinary Cafe
Wikipedia List of Herbs and Spices
Low Fat Lifestyle


Come and Get it!
A small list of herb and spice purveyors I recommend...

San Francisco Herb Co.
Mountain Rose Herbs
Watkins Online
Penzeys
Spice Hunter
Nirmala's Kitchen
Botanical.com

Our next installment will dive right into specifics. If you have any requests or questions, please comment and I will get right back to you. Thanks for stopping by for our maiden voyage!!