How Well Do You Know Your Herbs?
by Sharon Graham · Filed Under: Dressings and Sauces · Recipes
“Herbs are one of natures little surprise packages that contain a lot of flavor.” Culinary Herb Guide
When was the last time you tried a new herb?
And the earth brought forth grass and herb yielding seed after his kind, and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that it was good. (Gen. 1:12; KJV)
Today is the last of our dressing recipes for a while. People often ask about a basic vinaigrette recipe to use for salads or for marinating. There are many variations to such a recipe but the basis is usually a high quality olive oil with some type of acidic ingredient such as lemon juice or various vinegars. Dijon mustard seems to be a common ingredient in vinaigrette dressings as well.
To enhance the flavor of a basic vinaigrette dressing, herbs really set the stage. I’ve often “dreamed” of a lovely herb garden outside my kitchen door where I saunter out and snip off fresh chives, tarragon, or basil to add to my culinary creations. Now, I know there are a number of our readers who have such a delight at their fingertips. I commend you…and admit some envy there too.
For us with normal-colored thumbs, dried herbs can work well to enhance the flavor of our food. I do buy fresh herbs when I’m making something special or I know the fresh herb would greatly improve the dish. For the most part though, I use dried herbs.
If you’ve read some of my recipes, you’ll see that I use parsley on a regular basis. I usually have fresh parsley on hand as a staple. But I also always have dried parsley available. I buy organic dried herbs when at all possible as I know commercially grown herbs are sprayed with pesticides along with being radiated to extend shelf life. Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe.
Another common herb is basil. Again, fresh basil cannot be beat when it comes to aroma and flavor. However, dried basil is an herb that you don’t want to be without. Basil is considered one of the most important and highly used herbs in the culinary world and is popular in the cooking of many types of cuisine. Most people are familiar with basil since it is a popular herb used in Italian cooking. It’s a great flavor enhancer in salad dressings as well.
Two less known herbs are marjoram and tarragon. Marjoram is an herb that has a mild, sweet flavor similar to oregano but more delicate in flavor. In today’s recipe you’ll see that I use marjoram but not oregano. Tarragon is an unsung hero, I believe. It adds such a nice touch to many dishes including egg dishes, fish recipes, vegetables, and salad dressings. It has a subtle and sophisticated flavor, and is often used in French cuisine. Its flavor is delicate and almost licorice or anise-like. I love the smell of it.
I keep small amounts of dried herbs in glass jars on my counter and in the cupboard. Any herbs not in those jars are kept in the freezer. They will retain their freshness longer if kept in the freezer. Let me know when you try a new herb!
Prayer Power
Father, thank You for all of the wonderful plants and herbs that You have given to us. May we never take them for granted.
Link of the Day
Herbal Vinaigrette
Blessings on you as you try a new herb this week.











