Yes, even in an Alberta winter you can cook with fresh herbs. In fact it’s probably the best time, as far as enjoyment goes. Just the aroma of the fresh herbs takes you back to summer dining. Bruise a fresh leaf and inhale. You won’t be able to help yourself. You have to smile and savor that aroma.
As for what herbs are best fresh? Just about everything, but herbs with woody stocks like rosemary and thyme hold their flavour well when dried. The tender stocks, like the basils, cilantro and chives are far better fresh.
Where to Find Fresh Herbs?
Well, there is the fresh produce department in your grocery store. But those poor bruised cuttings can be pricey and if they are discounted as a store loss leader, you know the quality probably isn’t great. Sometimes the groceries have live plants, but you need to get them while they are still fresh as they don’t get much care and attention, ie. watering once they are put on the display.
Variety on the grocery shelf is limited and frequently you will find an empty peg where the dill should be. Thai Basil, Lemon Grass or Kafir Lime are almost non-existent, except in the Asian markets. Herbs like Marjoram or Savory are pretty much only available dried in a bottle, unless you know a local grower.
There is your own windowsill, if you brought in your plants before the temperatures dropped. There are lots of ways to grow fresh in your home, depending on your space and lighting restrictions. Ideally start with something small and easily cared for, while you are experimenting with how what to grow. The photo is of a tiny countertop hydro system we which we experimented. We grew a number of different herbs very successfully.
Farmers’ and Community Markets are a great source of fresh herbs and you may still be able to get herbs from local growers. (Shameless plug, we grow a variety of fresh herbs all year round.)
Why is Fresh Better?
Tune into any cooking show and watch the chef. They are always chopping fresh herbs to add to their recipes. A big reason for this is the flavour. Yes, if you look up the conversion you will see that you need more fresh vs dried herbs, but the aroma of the fresh herbs is so much better. Like anything else, freshly picked provides way more nutrients and antioxidants. Plus a sprig or two of the herb makes a beautiful garnish on your dish, and presentation is important, including at the family dinner table.
One note to make on using fresh herbs is the length of cooking time. Some cooks say why bother with fresh if you are simmer for an hour or more, but European chefs are famous for their use of bouquet garni. Bouquet garni is a bundle of fresh herbs, tied together with a string. That makes it easier for you to pull it out of the pot prior to serving. Rosemary, bay leaf, thyme, tarragon and parsley are the most common herbs that you would remove prior to serving. If you are using a bouquet garni bag you can also add peppercorns and other spices to the bag. Bouquet garni bags are fine cotton or muslin, but you could use tea egg in a pinch.
To Chop or not to Chop
Not a question really, more like a kitchen myth, says Peter Aitken. But it is a point of some debate. I go with ‘chop’ in a cooked dish, ‘tear’ if it’s a salad. It would be my opinion and yes, it is with some bias, that I say it is more important the quality of the ingredient and less how you get it into the pot.
Have a great day and may your cooking always be successful!
Laura
you, but it actually goes back roughly 6000 years. It means to preserve meats by means of curing, smoking, etc. But what does charcuterie mean to you when you are prepping for those guests you want to impress? It means putting together a nice collection of sliced meats, blocks of cheese, and all the supporting pieces that all compliment each other and look wonderful on your table. That can be bewildering when standing in front of your favorite deli counter trying to decide how much you need and what to buy.
have to break the bank with really expensive wines. I like to stay vintage and varietal, but there are some really great blends that break all those rules. We created a tasting card for our last charcuterie. It will encourage your guests to think about the combinations they are putting together. The conversation can become quite involved as people discuss the jams, cheeses and meats they pair and how they pair with each wine. Speaking of that don’t over pour. Give your guests the chance to try all the wines by thinking of sampling size in a regular wine glass, roughly 1.5 to 3 oz.
Remember to make it easier for guests. Leave the cheese in blocks, but include several cheese knives. It’s always a good idea to use name markers for your cheeses. Then you don’t have to dig for the package to remember what you picked. Cut large meat slices in half and roll. You can put meats and cheese on the same board, but I find it easier for guests if I put several boards out around on the table. Separate bowls for the pickles and the savory jams are a good idea, but if there is room on the board, a nice arrangement with a few herbs always looks tempting. The chocolate can tuck in wherever you can find space.