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"The
Herb, and the Good Things Which Come of the Earth"
by
Julie Badger Jensen
Perhaps you
have already discovered the joy of herbs and the way they enhance
foods in a subtle yet exquisite way. If not, you may wish to begin
an exciting journey of discovery. They have through generations
called to us with their scents and textures.
From simple
to exotic, herbs are certain to take you on a culinary adventure.
Whether growing your own or purchasing from the nursery or supermarket,
they are bound to be rewarding. Used alone or in infinite combinations,
they offer a nutritious, low calorie approach "to please the eye
and to gladden the heart." (D&C 59, verse 18.) As more and more
people wish to cut down on fats in the diet and eat more fruits
and vegetables "in the season thereof", (D&C 59, verse 18) the
role of herbs can be vital in adding variety and pleasure.
There's nothing
quite like fresh herbs. Their aroma and flavor are unmatched. Most
who try them become immediate fans. An herbal home garden can be
most rewarding. "What was Paradise? But a Garden, an Orchard of
Trees and Herbs, full of pleasure, and nothing there but delights"
. . . William Lawson. With careful attention, some herbal plants
can also thrive indoors on the kitchen windowsill adding scent,
charm, and convenience. Topiaries of rosemary or basil are delightful.
When necessary,
they may be dried or frozen. "Cut herbs just as the dew does
dry . . . tie
them loosely, hang them high" (an unknown American farmer). Dried
herbs have a relatively long shelf life when stored in airtight
containers and should last about six months. Drying concentrates
and strengthens flavor, so you need to use less of the dried herb
than you will fresh. 1 tsp. dried to 1 Tbs. fresh is a good general
exchange amount.
Some herbs
can be successfully frozen. By combining chopped fresh herbs with
olive oil or chicken stock and then freezing them, they will retain
color and taste. Thyme, chives, rosemary, mint, parsley, and basil
all freeze well. An ice cube tray is an excellent container. After
herbs are frozen, cover tray with plastic wrap or foil. Just remove
as many cubes as needed and enjoy. You can label each bag and tray
with the date and type.
Experiment
. . . be brave! With practice, using herbs will become second nature.
Until you are expert, use small amounts. Soon you'll sense which
types and amounts you and your family most enjoy.
Imagine squash,
onions, or red bell peppers sautéed with a handful of just
picked basil, chives or thyme . . . or steamed carrots glazed with
mint and honey, rosemary, marjoram or dill. The wonderful aroma
of any basic bread or roll recipe can be enhanced by their addition.
And don't forget to make a sandwich memorable by adding combinations.
Pastas come to life with oregano, thyme basil or chives. No more
boring soups or salads and salad dressings . . . give depth and
flavor by tossing in thyme or basil. Try rosemary, lemon basil or
lemon thyme with fish and other seafood. Sage and marjoram are excellent
choices with chicken, other poultry and pork. Beef is best complimented
by the stronger varieties of bay, oregano, and rosemary . . . and
don't forget garlic.
Herbs are delightful
and versatile. They can touch our spirits . . . providing continuity
with our ancestors and all cultures and peoples . . . giving enrichment
to our lives with the pleasures of the earth. Discover the rewards
of combining the "herb and the good things which come of the earth"
(D&C 59, verse 17) AROUND THE TABLE.
LEMONADE
WITH MINT OR ROSEMARY
Fun and
refreshing
Serve well
iced and garnish with thin lemon slices
1 heaping tsp.
dried mint or rosemary -OR- 1 fresh sprig of mint or rosemary
4 cups water
1 cup sugar
2 / 3 cup lemon
juice
dash of salt
lemon slices,
to garnish
Combine mint
or rosemary, 1 cup water and sugar in a saucepan. Boil gently for
5 minutes. Strain and add 3 cups water, lemon juice, and salt.
TOMATO
AND BASIL TOASTS
Luscious
with juicy tomatoes and the sweet, spicy perfume
of basil.
Try other cheeses or omit if you're watching calories.
Add other
herbs such as marjoram or thyme.
1 thin baguette
French bread about 16" long , cut on the diagonal into 3 / 4-inch
slices
Olive oil
1 pound tomatoes,
sliced
1 / 2 cup fresh
basil leaves
Salt and freshly
ground black pepper to taste
4 ounces mozzarella
cheese, shredded
Heat the oven
broiler. Brush both sides of each slice of bread with the olive
oil. Place on an ungreased baking sheet and broil until very lightly
toasted, or about 5 minutes.
Top with tomato
slices, salt and pepper to taste, and cheese. Return to the oven
and bake about 5 minutes, or until the cheese is melted. Top with
basil leaves. Serve immediately. Yield: 16 pieces.
HERB
CROUTONS
A nice addition
to nearly any salad
Simple and
more flavorful than store-bought croutons
1 loaf of French
Bread, sliced
4 Tbs. butter
4 Tbs. canola
oil
4 tsp. crushed
dried herbs
2 garlic cloves,
minced (optional)
Heat oven to
300 degrees. Cut the crusts from bread. Cut the slices into 1 /
2-inch cubes. In a large skillet, heat butter and canola oil. Mix
in dried herbs and garlic. Add bread cubes and stir well to coat.
Spread the bread cubes in a single layer on a baking sheet. Bake
25 to 30 minutes, or until golden and crisp. Cool. Store in an airtight
container in a cool place.
HERBAL
SALAD DRESSING
Use as a
salad dressing, marinade or to spread on bread
1 / 2 cup extra
virgin mild-tasting olive oil
1 / 3 cup fresh
lemon juice
2 large cloves
of garlic, crushed
1 / 2 tsp. seasoned
salt
Dash ground
pepper
1 tsp. mustard
powder
approximately
1 / 2 tsp. each fresh or dried oregano, basil, thyme, and mint
Combine ingredients
in an 8-ounce glass jar. Screw lid on tightly. Shake. Adjust seasonings
to taste - it may need more lemon juice, salt or garlic. Before
storing in refrigerator, place jar in the center of a square of
paper towel, bring up the ends, and slip a rubber band around the
jar.
HERB
CHEESE
Make your
own savory blend of herb cheese from your favorite
blend of
cheese and herbs. You can use regular or light cream cheese;
regular,
low fat, or nonfat ricotta; fresh goat cheese; or nonfat yogurt
cheese.
For herbs,
almost any can be used alone or in infinite combinations. Spread
on
bread or
rolls or use herb cheese as a filling for omelets, crepes, and ravioli.
8 ounces fresh
cheese
1 garlic clove,
minced
1 / 4 cup minced
fresh herb leaves such as chives, basil, oregano, or marjoram
By hand or in
a food processor, combine all ingredients until well blended. If
cheese is too thick, add a bit of cream or milk until of desired
consistency. Store in an airtight container in the refrigerator,
allowing flavors to blend for at least a day before serving. Makes
about 1 cup.
HERB
PUFF PASTRY TWISTS
Serve them
with appetizers, soups, salads, or main courses.
Best of
all, here's a chance to either choose your favorite
herbs or
match herbs with other foods - for example, basil with
tomato soup
or sage with a grilled chicken salad.
1 pkg. frozen
puff pastry
1 / 4 cup unsalted
butter, melted
1 Tbs. herb
of your choice
Heat oven to
400 degrees. Thaw pastry for 20 minutes. Combine the butter and
herbs. On a lightly floured board, cut the pastry into strips 3
/ 4 inch wide and 10 inches long.
Brush the strips
with the butter-herb mixture. Twist each strip three or four times
and lay on an ungreased baking sheet. Bake for 8 to 10 minutes,
or until golden brown. Let cool slightly, then serve immediately.
Makes 24 pieces.
HERB
BUTTERS
Herb butters
may have lost some of their popularity as a
result of
the concern over dietary fats, but they're a perfect
opportunity
to practice your moderation. Nothing is more fabulous
with simply
cooked vegetables and baked potatoes, as well as
breads,
muffins, biscuits, or grilled meats.
1 Tbs. minced
herbs (one herb or a mixture of herbs)
4 Tbs. butter
at room temperature
1 tsp. lemon
juice
Mix in herbs
thoroughly, then add lemon juice. Store in an airtight container
in the refrigerator. Or, shape into logs or balls or use a butter
mold, cover tightly and refrigerate. The butter may also be frozen.
Which herbs to use in making butters? Experiment with them all.
GARDEN
VEGETABLES GRILLED ON A
ROSEMARY
SKEWER
The essence
of rosemary works its way from
the inside
out on grilled vegetables skewered
on the stems
of this fragrant herb.
5 Tbs. olive
oil
12 baby summer
squash, such as zucchini, yellow or green, 1 / 2-inch slices
12 cherry tomatoes
1 red pepper,
sliced in one-inch chunks
6 (12-inch)
rosemary stems, stripped and soaked in water for one hour
Salt and pepper,
as desired
Toss all the
vegetables with 4 Tbs. of the olive oil in a large bowl. Let stand
for 1 hour.
Divide the vegetables
into six portions and alternate them on the rosemary-stem skewers.
Salt and pepper the vegetables, if desired.
Prepare the
grill. Cook the vegetables about 10 minutes, or until they are tender,
turning and brushing them with additional olive oil as necessary.
Serve immediately. Serves 6.
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