Herbs do more than flavour

There is no one more surprised than me at the early onset of this luxurious weather.  My garden is completely confused.  At first, the buds and the new growth of some of my flower and herb plantings just seemed to be carefully peering out from mother earth, as if unsure of their surroundings.  But now, I find them shamelessly and delightfully exposed for all to see!  

Top offenders seem to be in my herb bed.  As I traipse through, they are lush with fresh growth after a not-so-harsh winter.  The basil, an annual, is still in my greenhouse.  I start them each year early (February).  I make a point to brush against them often…anticipating their sweet, spicy aromas.

I use my herbs daily as a way to add flavor, color and interest to my food.  But research is showing they do so much more.  Of course we hear that fruits and veggies are a rich source of antioxidants but many culinary herbs can contain even higher levels, as referenced at the McCormick Science Institute.  To think that a diet filled with antioxidants from a variety of sources, including herbs and spices has been suggested as a way to promote better health makes me view my herb bed differently.  I have always separated my culinary herbs from the others.  So perhaps, we are on the verge of re-discovering a bit of ancient wisdom for our modern world:  “Let your food be your medicine, and your medicine be your food.” – Hippocrates

I will continue to use my herbs and spices as flavour but perhaps they will soon come to be viewed as tinctures of health.  No “spoonful of sugar” needed here to help the medicine go down!

So today, my herbs become Boursin, an early herbal celebration of spring.  Boursin is made from a soft cheese such as cream cheese, then dressed up with garlic, herbs and a few other spices.  Mine is different every time as I vary the herbs. I basically use a handful of parsley and then four other herbs…what ever is ready for picking. Today, I will use thyme, greek oregano, garlic chives and my basils.  My basils (annuals) are still small but they need their top growth pinched to encourage a well-branched, stockier plant, so the timing perfect!  .  

This week’s recipe comes from Marge Clarke’s cookbook called It’s About Thyme!: An Herb Manual and Cookbook of Herb and Non Herb Recipes.  I got this book as a novice herb gardener.  If you love herbs…cooking with them and growing them (or you want to cook with them and aren’t quite sure how to start) you will love this book.  I still remember perusing it the first time, curled up with it in my favorite cozy chair with my favorite hot tea; I could not put it down.  My copy is still an important part of my kitchen, kept out on the counter with other books I reference often.

Boursin Cheese  

This is Marge’s recipe… the real thing.  My variations are in parenthesis.   As a purist, she will tell you, one can’t make Boursin with dried herbs, only fresh will do.  After trying this, I think you’ll agree!  Maybe she’s right!

8 ounces Cream Cheese ( I use the low fat or fat free)
1 Tbsp fresh lemon ( I usually just add the juice of a whole lemon)
1 minced clove garlic (I use at least 2)
½ tsp Worcestershire  and  ½ tsp dry mustard
1 Tbsp each of finely chopped fresh parsley and fresh chives   
4 Tbsp minced fresh herbs* (I double this)

*Marge says to at least use 4 of the following herbs —the more, the better.  Rosemary, thyme, dill, greek oregano, marjoram, summer savory, basil and sage.               

Combine all ingredients but do not beat. Just mix gently and thoroughly.  (Beating them will make the herbs smeary as they are fresh.  The flavor will be fine, just the presentation ruined)  Cover tightly and refrigerate.  When ready to serve, bring to room temperature.  Makes about 1 cup.  (I like to shape into a roundish- ball and garnish with springs of fresh herbs.)

Bill & Sheila’s A-Z of herbs
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