Herbs: Pick a peck of flavors

By LISA LOSASSO BELL

Whether freshly picked, preserved or dried, the versatile plants offer many uses.

With the cost of groceries on the rise during these tough economic times, many families are busy planning gardens in order to put fresh vegetables on the table.

While you’re at it, don’t forget about the wonderful flavors and healthful benefits of freshly picked, lovingly preserved or carefully dried herbs.

There is nothing more pleasing to a cook than being able to step right outside the kitchen door to pick fresh herbs to compliment a meal.

Historically, kitchen gardens provided food and natural remedies.

The Gateway Learning Gardens, located at the Ohio State University Extension in Clark County, offers the Early Ohio Settlers Kitchen Garden, which was developed in 2006.

The Ohio Herb Education Center also provides a beautiful Kitchen Herb Garden in Gahanna, which was named the Herb Capital of Ohio by the state legislature in 1972.

We are also fortunate to have several local herb gardens, including the herb garden at Fellows Riverside Gardens in Mill Creek Park, which is tended by area volunteers, and the public gardens at Western Reserve Village and Boardman Township Park, which are tended by the Holborn Herb Growers Guild.

The Visitors Center at Fellow’s houses a library, which contains many books on herbs, plants and wildlife. Other good sources of information on growing and using herbs can be obtained from the Holborn Herb Growers Guild, the Girard Herb Society, the Ohio Herb Education Center and the Herb Society of America.

The recently released book “Herb Gardening for the Midwest,” co-authored by Debra Knapke and Laura Peters, is an invaluable resource for anyone planning to start an herb garden.

According to Knapke, Ohio is a great place to grow herbs. Her top 10 favorite herbs for Ohio include lavender, rosemary, thyme, sage, scented geranium, bay, mint, oregano, garlic and basil.

The 2009 Ohio Vegetable Production Guide suggests using basil, chives, dill, French tarragon, mints, oregano, rosemary and thyme.

Basil, an annual, can be used fresh in tomato sauces and pestos and dried in veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese and eggs

Chives, a perennial, can be used fresh to make herbal vinegars and butters, salads, soups and cheese. This mild onion-flavored herb also adds flavor to fish and steamed vegetables.

Dill, a very hardy annual, is commonly used in fish and pickles. Leaves, seeds, flowers and stems can be used to flavor cabbage, vinegar, butter, apple pie, cake and bread.

French tarragon is used to flavor vinegar, butter, shellfish, pork, beef, poultry, vegetables and rice. Fresh leaves can be used in salads, tartar sauce and French dressing.

Mints aid in digestion and make good sauces, syrups, vinegars and teas. They can also be added to new potatoes, dips, dressings and drinks, as well as cakes, desserts, pastries.

Oregano, a perennial, is usually added to tomato sauce for its hot peppery flavor. It adds dimension to yeast bread, marinated vegetables, roasted meat and fish.

Rosemary goes well with poultry, fish, lamb, beef, veal, pork and game. It also enhances the flavor of vegetables, cheese and eggs. According to the Herb Society of America, Rosemary is beneficial to sage and repels carrot flies when planted next to carrots.

Thyme leaves and sprigs are commonly used in clam chowder, meat, butter and vinegar. It also adds flavor to vegetables, cheese, eggs and rice. It is also traditionally used in bouquet garni with parsley and bay.

Also, according to the production guide, the top 12 commonly used herbs in food preparation are parsley, chives, dill, mints, rosemary, thyme, oregano, French tarragon, sage, sweet marjoram and French sorrel. Some chefs also use lemon basil, chervil and cilantro.

Recipes from Herb Gardening for the Midwest

Fennel and Lemon Butter

1 stick slightly salted, softened butter

2 tablespoons chopped fennel leaves

Grated zest of half of a lemon

Freshly ground pepper to taste

Combine butter, fennel, lemon zest and pepper in a bowl and beat until evenly mixed. Smooth mixture onto plastic wrap and roll into a 1-2 inch wide log and chill until firm. Once firm, cut into pats and serve with fish or cooked vegetables. It is also quite tasty when sprinkled over popcorn.

Basic Savory Herbal Infused Oil

4 tablespoons fresh chopped herbs, either all of one kind or a combination.

2 cups of light oil, such as olive, sunflower or safflower

Crush herbs and transfer into a bowl. Add oil slowly. Coat herbs with oil and pour into a container with an airtight lid. Keep at room temperature for at least 2 weeks while oils from herbs infuse into the oil. Strain herbs from the oil and transfer flavored oil into jar or bottle.

Recipes from Herbs for the Home by Jekka McVicar

Chicken Salad with tarragon and grapes

1 3-pound chicken, cooked, skinned and deboned

5 fluid ounces mayonnaise

3 fluid ounces heavy cream

1 heaping teaspoon fresh chopped tarragon (one-half teaspoon dried)

3 sprigs onions, finely chopped

4 ounces green grapes, seedless

1 small head of lettuce

A few sprigs watercress

Salt and pepper to taste

Slice chicken into long strips and place in bowl.

In another bowl, mix mayonnaise, cream, chopped tarragon, and onion. Pour mixture over chicken and mix thoroughly. Arrange lettuce on dish and spoon on chicken mixture. Arrange grapes and watercress around chicken mixture. Serve with potatoes or rice salad.

Chocolate Mint Mousse

4 ounces plain dark chocolate

2 eggs, separated

1 teaspoon instant coffee

1 teaspoon fresh chopped mint, either Moroccan, spearmint or curly

Whipped cream for decoration

4 whole mint leaves

Melt chocolate in microwave or double boiler. When smooth and liquid, remove from heat. Beat egg yolks and add to chocolate while hot. Add coffee and chopped mint. Leave mixture to cool for about 15 minutes. Beat the egg whites (not too stiff) and fold into cooling chocolate mixture. Spoon into containers. Serve with whipped cream and garnish with whole mint leaves.

Pesto Sauce

1 tablespoon pine nuts

4 tablespoons chopped basil leaves

2 cloves garlic

3 ounces parmesan cheese

6 tablespoons sunflower or olive oil (not virgin)

Blend pine nuts, basil and chopped garlic until smooth. Add oil slowly and continue to blend mixture until it becomes a thick paste. Season with salt to taste. Stir sauce into cooked and drained pasta and sprinkle with parmesan. Place in sealed container. Will keep in refrigerator for one week.

Recipes from At Home with Herbs by Jane Newdick

Roast Pepper and Basil Salad

4 yellow bell peppers

4 red bell peppers

1 tablespoon virgin olive oil

1 tablespoon red wine vinegar

1 bunch basil

Preheat broiler. Place peppers whole on a broiler pan and broil under high heat. The peppers can also be broiled over gas flame or barbecue. Turn frequently. Cook approximately 5 minutes. When skin is wrinkled and blackened in places, quickly transfer peppers to large plastic bag and seal. Leave to cool. Arrange strips on flat serving platter and sprinkle with oil and vinegar. Strew basil leaves over peppers and leave to marinate for approximately one hour at room temperature. Do not chill. Serve at room temperature.

Rosemary Focaccia

31‚Ñ2 cups unbleached, all-purpose flour

1‚Ñ2 teaspoon salt

1 teaspoon active dry yeast

1 cup warm water

5 tablespoons virgin olive oil

Fresh rosemary

Coarse salt

Mix flour, salt and yeast in large bowl. Add water and olive oil. Stir with wooden spoon, and then knead with hands. Turn dough out onto wooden board and knead about 7 minutes. Return dough to bowl, cover with damp cloth and leave in warm place to rise for about one hour or until doubled in bulk. Remove dough from bowl and punch down on floured board. Shape into one large or two small circles and make dents all over surface with wooden spoon handle. Lay circles on greased baking sheets. Cover again and allow to rise for approximately 20 minutes. Preheat oven to 425 degrees. Brush bread with olive oil and sprinkle with rosemary leaves and coarse salt. Bake for 30 minutes. Reduce heat to 350 degrees and bake for 10 more minutes. Transfer to wire rack and brush with additional olive oil to keep crust soft.

Cheese and Thyme Scones

2 cups whole-wheat flour

1 teaspoon double-acting baking powder

Pinch of mustard

Pinch of cayenne pepper

1‚Ñ2 cup sharp cheese

4 tablespoons butter

1 egg, beaten

1 teaspoon finely chopped fresh thyme

4 to 5 tablespoons milk

Sift flour, baking powder, mustard and cayenne together. Pre-heat oven to 400 degrees. Grate cheese, reserving one quarter to sprinkle over scones before baking. Cut butter into small pieces, and add to flour mixture. Rub butter into flour until mixture resembles breadcrumbs. Add beaten egg and thyme to dough and stir in milk with fork. Dough should be soft but not wet. Turn out onto lightly-floured board and pat lightly into flat shape about 1 inch thick. Do not over-handle. Use 2 inch diameter cookie cutter to cut circles from dough. Re-roll and cut more from scraps. Arrange scones on greased baking sheet and brush with small amount of milk. Scatter reserved cheese over scones and add a little more thyme. Bake for 15 – 20 minutes. Cool on wire rack and serve while warm.

Mustard and Dill Sauce

1 tablespoon tofu

2 tablespoons French mustard

1 tablespoon sugar

2‚Ñ3 cup sunflower oil

2 tablespoons white wine vinegar

Bunch of fresh dill

Salt and pepper

Combine tofu, mustard and sugar with dash of vinegar. Add oil drop by drop, whisking constantly. Once half of oil is used, pour in the remaining oil in a steady stream until sauce is smooth. Add remaining vinegar. Season with salt and pepper. Add chopped dill. Mix well. Store in refrigerator. Use to pickle or barbecue salmon.

Also goes well with whitefish and catfish