Facebook
Twitter
RODALE NEWS, EMMAUS, PA—Adding herbs to a dish adds bursts of flavor and aroma, and reduces the need for unhealthy salt or fats. But if all you know about cooking with herbs is that basil pairs well with tomatoes or that chicken tastes better with a sprig of rosemary, it's time to expand your herbal repertoire.
 |
Herbs are very versatile, and you don't have to just tuck them under some chicken skin before you pop it into the oven or sprinkle them chopped onto the top of a casserole. Delicate, leafy herbs like parsley, basil and cilantro can also be tossed into salads raw. You can also blanch and puree leafy herbs and use that in sauces, for instance, mixing pureed basil into a tomato sauce, which blends the flavors better than chopped basil. Or you can blend herbs with oil or vinegar the next time you need a marinade. Herb leaves and stems can be infused like a tea into a hot chicken or vegetable broth to impart a flavorful bouquet, or you can add them directly to the water next time you steam vegetables. Twiglike branches from herbs like rosemary, thyme, and juniper are best crushed and heated in olive oil to release their flavor. Leaves can be removed and preserved by drying or freezing for later use. Need more ideas? Read on to learn about preparing beef, chicken, fish, and salads using fragrant, flavorful herbs you might not have tried before. |
