Cooking with Fresh Herbs

Cooking with Fresh Herbs

Cooking with Fresh Herbs

Growing your own herbs is the easy part—they’re forgiving, adaptable, and very prolific! But then what do you do with all of them? Let Cooking with Fresh Herbs magazine give you the scoop on all the fantastically flavored foods you can make with your fresh herbs. Each popular herb gets its own mini-story here with growing tips, fun new varietals, and recipes that best showcase the herbs flavor (think basil, thyme, parsley, tarragon, sage, and more). In the next section, the fun keeps growing with stories such as a DIY tea garden, growing your own specialty pesto pots, baking with herbs, herbal cocktails, herbal jams and jellies, a deep dive on herbal roots such as tumeric, and of course, how to best preserve your herbs by drying and freezing. There’s no better way to add flavor to your summer recipes than with fresh-from-the-garden herbs.

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2 мин.
from the editor

It was last summer when we kick-started this magazine. Why so early? Because the herb-growing season was in full swing, and we were in need of a lot of fresh herbs! I started my search in our Better Homes & Gardens Test Garden® (see below), where a special plot of edible favorites was flourishing. After that, I hit up local greenhouses and called national distributors until I had purchased every variety I could find of basil, cilantro, parsley, mint, rosemary, thyme, and so many more. I hauled them home, spreading them across my deck in full sun. Over the summer I became attached to my enormous collection of herbs—watering, pruning, repotting, rotating, and even growing harder-to-find varieties from seed. In the end, the epic herb project was complete. We photographed each…

2 мин.
come in! this is our test kitchen

Q: Do you go home and cook supper every night? (THE # 1 QUESTION ASKED OF OUR CULINARY PROFESSIONALS) A: Yes, absolutely. Our culinary specialists are home cooks at heart—like you. So at the end of their day they often step right back into their kitchens at home! THE BONES 8 NUMBER OF GALLEY KITCHENS IN OUR TEST KITCHEN Each is about the size of many NYC apartment kitchens. You won’t find fancy gadgets or restaurant-style ovens; we test with appliances and tools the average home cook might use. We do, however, have one awesome chandelier that hangs above our sharing table (aka the trough). 84 years of ON-STAFF cooking experience We fail in our kitchen so you have success in yours! Food Science + Culinary Arts + Consumer Science + Dietetics = VARIETY OF COLLEGE DEGREES OUR…

2 мин.
the power of flowers

1 BUTTER-LOVER Snip the petals of bright flowers, such as edible orchids, and stir them into softened butter with honey or spices. Spread onto crostini or crackers. 2 READY TO ROLL Soften rice papers and fill them with cooked rice noodles, cut-up veggies, and colorful blooms and petals. If desired, serve with soy sauce for dipping 3 SKY HIGH Just before presenting a tall layer cake, arrange fresh blooms, such as edible hibiscus, on the top and trailing down the sides. 4 PRETTY POPS Pour lemonade or other beverage into frozen pop molds. Push an edible flower into each mold. Freeze as directed for a cool treat. 5 CHEERS Float colorful flowers in cocktails, lemonade, or any other celebratory drink. 6 MORNING MEAL Top (or layer) a fruit parfait with pretty flowers, such as violas. 7…

6 мин.

Ocimum spp. CHOICES, CHOICES All basils are edible, but flavors and textures can differ between varieties. Some are grown as much for their unique decorative appearance as for flavor (‘Purple Ruffles’, ‘Greek Column’, and ‘Spicy Bush’). Here are facts on three easy-to-find options. 1 / SWEET Sweet basil (Ocimum basilicum) is a natural choice for cooking. It’s the type most often sold in the little clamshell containers in the supermarket produce section. The plants are lush and the leaves large, making them easy to slice into chiffonade. 2 / AFRICAN BLUE This is the only perennial basil (grown only in warmer, frost-free Zones). It originated as a spontaneous hybrid of two types of basil and must be propagated by stem cuttings because it is a sterile plant. It is edible but has a…

7 мин.

Petroselinum crispum DIY BASIC GREMOLATA Basic gremolata is super easy to mix up and so flavorful. Toss together the three ingredients, above, and sprinkle the mixture onto soups, stews, salads, meat, chicken, fish, or eggs. You can change the flavor by swapping in a different snipped herb—basil, cilantro, chives—or finely chopped nuts (as in the pistachio gremolata on the salmon, below and page 18 Seared Salmon with Pistachio Gremolata Pictured on page 17. START TO FINISH 25 minutes 1∕3 cup roasted salted pistachio nuts, finely chopped 1∕3 cup chopped fresh parsley 2 Tbsp. chopped fresh mint 1 Tbsp. orange zest 1 Tbsp. olive oil 2 cloves garlic, minced 1∕8 tsp. salt 1 Tbsp. olive oil 1 lb. salmon fillet, skinned and cut into four pieces 1∕4 tsp. salt 1∕4 tsp. black pepper 1. For pistachio gremolata, in a small bowl combine the first seven ingredients (through 1∕8…

7 мин.

Coriandrum sativum Cilantro offers a perfect illustration of the difference between an herb and a spice. The leafy green sprigs are the herb known as cilantro, and the dried seeds of the same plant are the spice called coriander. Popular for centuries in Asia and Europe, cilantro is best known in the United States as the final addition to Mexican- or Thai-inspired dishes. The leaves look similar to those of Italian parsley, but cilantro’s flavor packs far more personality. If you’re a slight cilantrophobe (think it tastes like soap or lotion?), try crushing the leaves to make a pesto-type sauce. This process may alter the aroma and flavor compounds enough for you to find cilantro palatable. Pork and Hot Pepper Hash PREP 20 minutes STAND 15 minutes COOK 15 minutes 1 cup loosely packed…