Gourmet Fare Magazine | Bounty Of The Garden

Bounty Of The Garden

"If I had to choose one plant for the whole
herb garden, I should be content with basil."
~Elizabeth David

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A Season Of Herbs
By DeAnna West

Courtesy of Gippsland Herb Industry Association

omething very special happens when you grow and cook with herbs. From the garden to the kitchen table, there's a magical milieu created when herbs are present. With names like sweet cicely, holy basil, tansy and good King Henry, you might think we were referring to characters in a children's story. Instead, they're members of a large herb family with roots dating back more than 2,000 years.

The fragrance, tastes and value of herbs goes beyond what any of us expects from a mere plant. From anise to wintergreen, the use of herbs not only flavors foods, but also can spark energy, relax sore muscles and fill a room with a captivating fragrance that can refresh the mind and body and stimulate the senses.

Herbs are valued for medicinal as well as aromatic qualities. The usefulness of herbs runs the gamut from aiding acne to relieving the pain of varicose veins to controlling unwanted insects such as ants or flies. By placing a sprig or two of rue, pennyroyal or tansy in cupboards and in flower arrangements pesky critters are kept at bay.

If you want to fill a room with a fresh, natural fragrance, keep generous bunches of fresh herbs in a bowl or basket on a table by the front door or on the kitchen counter. To bring the summer garden indoors, make a potpourri out of dried lemon verbena leaves, flower pedals or buds, lavender, cinnamon or larkspur.

Because herbs are high-yield garden plants, the long-term savings that they provide are even more impressive. A 3-ounce package of fresh basil at the local market will cost about $1.69, but a small basil starter plant or package of seeds will cost less than one dollar and provide enough basil to last all summer.

Courtesy of International Herb Association

When used in a favorite recipe, herbs can turn a boring dish into a delicious adventure. There are no limits to what you can do with herbs. Brush a leg of lamb with garlic and rosemary, cumin or savory; rub a chicken with a mixture of olive oil and thyme, rosemary or lemon balm; spread lemon thyme, lovage or dill on fish; place tarragon, lavender, marjoram or fennel into a bottle of vinegar; to make flavorful herbal oil add either garlic, mint, thyme or savory; drop a handful of basil leaves into a bubbling pot of marinara sauce; sprinkle Italian parsley on a cold salad of ripe sliced tomatoes and Mozzarella; try sweet cicely leaves in a fruit salad; add rose petals and scented geraniums in custards; blend sage with cream cheese and spread on bread or crackers; and use herbs like mint, sweet violet and lemon verbena as a garnish for summer drinks. When cooking with fresh herbs use about three times more than with dried herbs.

Subtle or strong, adding the flavor of herbs to cooking is simple. Tear off a leaf and toss it in the cooking pot or fresh salad. If the flavor is new to you, sample a sprig or leaf first to test the intensity and then add as little or as much as your palate dictates. To chop herbs, be sure to use a knife or scissors, a food processor works fast but will quickly make a paste of fresh herbs. To maximize flavor, try combining fresh and dried herbs. Add herbs that are more delicate at the end of the cooking cycle for a fresher, stronger flavor.

The Fusion Of Herbs And Food

Have you noticed that certain foods taste better when herbs are incorporated into the mix? Try some of these herbs in your favorite recipes:

Basil: chicken, bean salad, beets, beef, eggplant, green beans, pesto, roasted peppers, tomatoes, tomato-based sauces, zucchini

Chives: eggs, fish, lamb, potatoes

Cilantro: chicken, corn, mangoes, tomatoes

Dill: beets, corn, cucumbers, fish, green beans, potatoes, spinach

Marjoram: chicken, lamb, mushrooms, tomato-based sauces

Mint: beets, fish, peas, lamb, tropical drinks

Oregano: chicken, mushrooms, tomatoes, tomato-based sauces

Paprika: chicken, fish, potatoes

Parsley: eggs, fish, mushrooms, potatoes, tomato-based sauces, veal

Rosemary: lamb, fish, potatoes, tomatoes

Saffron: fish, rice, tomatoes

Sage: duck, mushrooms, pasta, pork, veal

Tarragon: asparagus, eggs, fish, mushrooms, peas, tomatoes

Thyme: beef, fish, lamb, mushrooms, potatoes, tomatoes

Incorporating herbs in the kitchen and in the garden is a wonderful way of adding great flavor and spice to your cooking and your life.

The Versatility Of Herbs

...grow well in pots. Cement pots contain lime, which is a wonder food for herbs.

...do not like wet roots, don't flood them.

...need sunlight to flourish - at least 3 to 4 hours per day.

...love to be pinched! The more you pinch them back, the more they produce.

Remember, once herbs go to flower, the plant is on its way to herbal heaven.

Elephant Garlic Stew

Recipe Ingredients
{Yield: 3800 Servings}
1	Elephant
	Brown Gravy
	Sea Salt and freshly ground black pepper to taste
2	Rabbits
3800	Garlic bulbs

Recipe Preparation

1.) Cut Elephant into bite-sized pieces (this will take about 4 months).

2.) Cook over kerosene stove at 525 degrees until tender (about 5 months).

3.) Add salt and pepper and cover with brown gravy. This will serve 3,800 people.

4.) If more are expected, add 2 rabbits. Do this if only absolutely necessary, as most people do not like to find a hare in their stew.

Source: Garlic Seed Foundation