Cooking with fresh herbs

When cooking with fresh herbs, look for herbs with vibrant color such as this Georgia-grown basil. (Photo by Stephanie Schupska/UGA)br

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When cooking with fresh herbs, look for herbs with vibrant color such as this Georgia-grown basil. (Photo by Stephanie Schupska/UGA)

By CHEF HEATHER HUNSAKER

www.foodonthetable.com

For many, cooking with fresh herbs is easy and effortless, while others struggle with basic herb knowledge. However, fresh herbs can add a bounty of flavor to sweet and savory dishes, which simply cannot be obtained from their dried counterparts.

Below are several tips on how to use fresh herbs in everyday cooking.

Grow your own:

Having a garden can be intimidating; but maintaining an herb garden is quite manageable and will provide the freshest herbs possible. While, planting herbs directly from seeds is the cheapest route, this time of year many grocery stores sell sprouting herb plants for mere dollars that simply need to be replanted.

Selecting:

When purchasing packaged or loose herbs, look for herbs that are vibrant in color and aroma. Avoid herbs that are limp, yellow in color, or contain dark spots.

Storing:

Loosely wrap herbs in a damp paper towel, place in a plastic zip-top bag and store in the crisper drawer of your refrigerator. If stored in this fashion, herbs will keep for 6-7 days. Use caution if freezing fresh herbs, as freezing can cause them to blacken and become slimy. For best results, hard herbs, such as rosemary or thyme, can be frozen as is in freezer safe packaging. While soft herbs, such as cilantro or basil, should be washed and chopped, then frozen in ice cube trays filled with water.

Washing:

Wash herbs only when ready to use, as extra moisture will cause herbs to age quickly. To wash herbs, place them in a large bowl of cool water and shake them around. After washing, dry herbs using a salad spinner or simply pat dry with a paper towel.

Cooking:

Herbs should be chopped right before using. Strong, hard herbs, such as marjoram and thyme, should be added at the beginning of cooking as they can withstand long

cooking times. Tender herbs, such as parsley or cilantro, should be added at the end of cooking or simply used as a garnish. In general, avoid using the woody stems of herbs; however, when making soups or stocks, stems can withstand the long cooking process and add extra flavor, but should be removed before serving.

Get cookin’ with fresh herbs and try this simple Cilantro Lime Rice. It makes for

the perfect side for grilled fish or chicken or can even be added to burritos or taco salad!

*****

Cilantro Lime Rice

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4-6

INGREDIENTS

2 cup long grain rice

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1 medium lime, juiced and zested

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4 cup chicken or vegetable stock (water may be substituted)

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1 teaspoon salt

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1/3 cup fresh chopped cilantro

———

2 tablespoon olive oil

In a large pot, combine rice, stock, 1/2 tablespoon olive oil and salt. Boil on high for 3 minutes. Reduce to low, cover and continue cooking for 15 minutes. Turn off heat and keep covered for an additional 5 minutes.

In a medium bowl, combine chopped cilantro, lime juice, lime zest, rice and remaining oil. Toss to combine and serve.

Bill & Sheila’s A-Z of herbs

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