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Re: Cooking with Herbs

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

Fresh herbs tossed in pasta salad are wonderful too.  Any of them in any
combination.  They're also good chopped and stirred into cooked rice, torn small
and tossed into a green salad and sprinkled on dips and spreads.  I've been
known to knead a handful into bread dough, mix them into cottage cheese for a
snack and stick a bunch into simmering stock to enhance the flavor.

If you rinse and chop the leaves, they're easy to freeze for later use...fill
the cavities of ice cube trays about 2/3 full, top off with water and freeze.
Once frozen, you can store the cubes in plastic freezer bags and use them to
flavor soups and sauces all winter long.  This is my favorite way to do basil,
which loses its pesto-ability when dried.

Any vegetarian cookbook, website or other resource will have good herb cookery
suggestions.  I'd check out French, Italian and other Mediterranean regional
cookbooks too.

The best way to learn to cook with herbs, IMO, is to prepare simple dishes
(rice, pasta, etc.) using one herb at a time to familiarize yourself with the
flavors.  Then experiment with the time-honored combinations of ingredients:
tomato/basil, rosemary/potatoes, sage/beans and see what you make of them.  Then
as your tastebuds get more experienced you can become more creative and branch
out into your own inventions.  The best thing is to be *bold* and see what
happens.

Mary  "I only garden because it gives me things to cook with " Thorp
Richmond, IN
Zone 6

Urb2165@aol.com wrote:

> Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
>
> Well, I have growing in my garden; rosemary, sage, thyme, spearmint, lemon
> balm, basil, lavender, chives and garlic. Now any suggestions on how to cook
> with these? I cooked some rosemary, onions, garlic, squash and okra in my
> iron skillet last night and it tasted great. I also made some sage biscuits
> that turned out great. I would appreciate your suggestions, recipes or book
> titles concerning cooking with herbs.
>
>
>
> Thanks,
>
> Rodney
>
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