Cottage Herbs
Culinary
Using herbs fresh from the garden is the ultimate reward for any gardener.
Throughout the world regional cuisines have developed as cook's utilized their native produce. Italians embraced Oregano, Asians used ginger, Mediterranean cooks found Rosemary and both the Thai and American people utilized the flavor of chillies.
Culinary herbs are harvested either as soft or semi-woody leafy stems (dill, oregano, tarragon, basil, mint), or as developing leaves or intact plants (cilantro, parsley).
- Fresh herbs can be easily prepared using scissors, or a sharp knife and chopping board.
- For preparing dried herbs, use a grinding mill or a pestle and mortar.
- Dried herbs are more strongly flavoured than fresh. A general rule is one teaspoon of dried herbs equals four teaspoons of fresh.
- Fresh herbs have a more pungent flavour as oils and nutrients are lost in the drying process.
- Dried herbs lose their flavour over time and are best kept in air tight containers.
