This summer, why not try some fresh herbs to add to your meals. They are virtually caloric free, fat free and extremely flavorful. Below are some of my favorites:
Dill
Anethum graveolens
by Jennifer A. Wickes
copyright 2004
What is it?
Dill is an annual herb that can grow up to 3 feet high. It has feathery green leaves, and can be found fresh or in dried forms. Dill seeds are the dried fruit from the herb and not the actual seed.
Where did it originate from?
Dill has been around for thousands of years. Since the first century AD, the ancient Romans considered dill to be a symbol of good luck.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Tips
Add fresh dill at the end of the meal preparation to help preserve its flavor.
Dill seeds, on the other hand, need to be heated to get the flavor out of them.
Serve with:
green beans, savory breads, cabbage, carrots, chicken, corn, cucumber, turkey, eggs, fish, peas, potatoes, summer squash, tomatoes.
Gardening
If you are trying to grow your own kitchen herbal garden, then dill should be grown in troughs. It likes the sun. Maintain a moist soil. If you are planting seeds, try planting them in the late spring, early summer!
Medicine
Alternative therapies believe dill to help with stomach aches and colic.
Recipe
Potato, Cucumber, and Dill Salad
3 large Idaho Potatoes, unpeeled and thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill
OR
1 tablespoon dried whole dillweed
1/2 teaspoon salt
1 large cucumber, unpeeled and thinly sliced
Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes.
Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
Yields: 4 servings
Cilantro
Coriandrum sativum
by Jennifer A. Wickes
copyright 2004
What is it?
Cilantro is the green leaves and stems of the coriander plant. It has a pungent flavor that cannot be duplicated in its dried form.
Where did it originate from?
Cilantro has been around for centuries, but is usually seen in Asian, Caribbean and Latin American cuisines.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator for a week.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Tips
Choose leaves that have a bright green color and no signs of wilting.
Despite it coming from the coriander plant, it cannot be used interchangeably. Coriander are the seeds to the coriander plant.
Serve with:
avocado, dried beans, chicken, turkey, chili, corn, cucumber, salad greens, tomatoes.
Recipe
Cilantro Pesto Pasta Salad
1 pound dry rigatoni or other small pasta shape
1/2 cup extra-virgin olive oil
1 cup fresh cilantro leaves -- loosely packed, washed
2 cloves garlic -- crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper -- to taste
Cook pasta according to package directions, drain well. Meanwhile, blend oil, cilantro, garlic and oregano in blender container. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and let sit at room temperature up to 2 hours or cover and refrigerate. Toss again before serving.
Chervil
Anthriscus cerefolium
by Jennifer A. Wickes
copyright 2004
What is it?
Chervil is an herb in the parsley family. It has a distinct anise flavor. Some describe its flavor as a cross between tarragon and citrus. It has dark green curly leaves. It is the main herb in the herbal mix: Fines Herbes.
It is cultivated for the leaves, despite the roots being edible too.
Where did it originate from?
It originated from the Middle East and southern Russia. It most likely was introduced to Europe through the Romans.
Other Names
Also called: cicily or sweet cicily.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Substitution
Substitute with 1/2 parsley and 1/2 tarragon.
Tips
Add chervil at the end of the meal preparation to help preserve its flavor.
Serve with:
artichokes, asparagus, beans, breads (savory), cabbage, chicken, corn, cucumber, duck, eggplant, eggs, fish, goose, ham, lamb, meatloaf, mushrooms, pasta, peas, pork, potatoes, rice, salad, soups and stews, spinach, summer squash, stuffing, tomatoes, turkey, vegetables.
Gardening
If you are trying to grow your own kitchen herbal garden, then chervil should be grown in troughs. It likes the sun, but not the hot midday sun. Maintain a moist cool soil. If you are planting seeds, try planting them in the late spring, early summer!
Recipe
Potato and Leek Soup with Fresh Chervil
3 leeks
1 tablespoon safflower oil -- cold-pressed
2 1/4 pounds Idaho potatoes -- cut into 1-inch pieces
1 bay leaf
1 teaspoon dried thyme -- crushed
2 1/4 quarts chicken broth -- home made low-salt
1/4 cup Neufchatel cheese -- low fat
1 dash ground white pepper
1/4 cup fresh chervil -- or 1 tbsp. dried chervil
1. Cut white parts of leeks lengthwise, rinse and cut into 1-inch pieces. Cut tender green parts of leeks into 1/8 x 1-inch strips. Reserve.
2. In large skillet or saucepot heat oil; add potatoes, white leek pieces, bay leaves and thyme. Cover. Cook 10 minutes, stirring once.
3. Add chicken broth; simmer, uncovered, 30 minutes. Cool 5 minutes. Remove bay leaves.
4. Stir in cheese and peppers. Press through a fine sieve.
5. Blanch reserved green strips of leek in boiling water 1 to 2 minutes.
6. Serve soup hot or cold. Top each serving with 2 teaspoons fresh chervil or 1/2 teaspoon dried leaf chervil and julienned strips of leek.
Yields: 6 servings
Vegetarian version: substitute the chicken broth with a vegetable broth.
Lactose Intolerance: there is a soy cream cheese available in the refrigerated salad dressings aisle.
Basil
by Jennifer A. Wickes
copyright 2004
What is it?
Basil is part of the mint family. It is a key ingredient in Mediterranean cuisine. It has beautiful green leaves. Opal Basil, on the contrary, has purple leaves. There are other varieties of basil: lemon basil, cinnamon basil, anise basil and clove basil. Choose evenly colored leaves with no sign of bruising, wilting or yellowing.
Where did it originate?
The Mediterranean.
Other Names
Known as the "royal herb" by ancient Greeks.
Storage
Fresh herbs should be carefully washed then wrapped in a damp paper towel, then placed in a plastic bag and stored in the butter compartment of the refrigerator up to 4 days.
Dried herbs will only maintain freshness for 6 months to a year, so the smallest possible sized container should be bought if any particular herb is not used often.
Can be frozen in small quantities.
Serve with:
Asparagus, beans, savory breads, broccoli, cauliflower, celery, cheese, chicken, turkey, cucumber, eggplant, eggs, fruits, lamb, onion, parsnip, pasta, peas, potato, rice, salad, spinach, stuffing, tomato, tuna, vegetables.
Gardening
Annual herb with a tendency to take over. Summer plant but can be grown successfully indoors during the winter months.
Recipe
Pesto
Recipe By: Christopher Ranch of Gilroy
4 large garlic clove
1 cup fresh basil leaf
1/4 cup pine nuts
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Peel garlic. Combine garlic, basil, pine nuts and salt in blender jar. Blend at low speed until ingredients are chopped fine and form a paste. Gradually blend in oil alternately with cheese, blending until well mixed. Use as sauce for pasta or flavoring for soups. To store, turn into jar and cover with a layer of olive oil. Cover tightly and refrigerate.
TO PREPARE SAUCE WITH MORTAR AND PESTLE:
Chop, mash or put garlic through garlic press. Chop basil leaves fine. Place pine nuts in large mortar, and crush fine with pestle. Blend in salt and 2
tablespoons oil to form a paste. Add garlic and continue working with pestle until well blended. Add chopped basil and continue blending with pestle until fine and well mixed. Blend in remaining oil alternately with cheese.
* If fresh basil is unavailable, pesto may be made when the basil is in supply and kept frozen, or a combination of dried basil and fresh parsley can be used as a good substitute. Replace the 1-cup of fresh basil leaves with 4 tablespoons of dried basil, 1 cup of fresh parsley packed loosely (no stems) and 1/3-cup water. Blend all ingredients including cheese in a blender or food processor.
NOTES: In Genoa, the famous pasta dressing, "Pesto," is a fragrant
melding of the flavors of fresh basil and garlic with additions,
depending on the cook, of pine nuts or pulverized, dry Romano or
Parmesan cheese.
Traditionalists have their special mortar and pestle for grinding the
pesto ingredients, but a modern blender or food processor works just
as well. The essentials to remember are that the garlic should be
firm and fresh and the basil always freshly picked, not dried. When
basil is flourishing, large batches of pesto can be prepared and
frozen in small containers for use when the herb is less available.
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on
the Internet! For more information about Jennifer Wickes or her columns,
