THE BUTCHER AND THE HERB GARDEN

I have always loved and used herbs in cooking. Even the simplest dish, a common everyday meal can be made more appetising, and can take on a different flavour just by using herbs.

It is important to know which herbs are most suited to certain food groups. A grilled pork chop for example can gain added flavour with the addition of a little thyme or oregano. Just the smell of a herb can change our appetite.

Herbs are generally used in small amounts in order to add flavour and aroma to a dish. They are usually added to food at the time of cooking. Nevertheless, there are other ways to include herbs in dishes. For example, you can use scented olive oil, butter or vinegar, flavoured sauces, cheese or salt. Salads, boiled or grilled meats, fish as well as vegetables can gain taste and flavour if they are served with olive oil or vinegar scented with herbs. Cheese flavoured with herbs not only tastes better but can also be kept longer. Flour flavoured with herbs imparts aroma to pastry or dough.

Food taste can be improved with the addition of the right herb seasoning. The art of creating flavour is usually a matter of personal preference. Sight, smell and taste should guide you to find the right quantities of herbs as well as the right herbs to go with each dish.

Here are a few suggestions;

•  Oregano – with vegetables, sauces, soups, lamb, fish and poultry.
•   Dill – with soups, salad, sauces, fish and omelettes.
•  Basil – with vegetables, soups, salad, seafood, meatballs and pasta.
•  Sage – with stuffing, poultry and pork.
•  Rosemary – with poultry, lamb, fish and seafood.
• Parsley – with …anything!  Meats, fish, soups, sauces and salad.
• Mint – with sauces, lamb, vegetables, and fruit.
• Coriander – with sauces and salads. (The seeds with soups and stews).

There are also traditional herb mixes such as;

• "Bouquet garni” -  which is a bunch consisting of equal amounts of bay leaves, thyme and parsley. It is used in soups, stewed meat and fish.
• “Herbs de Provence” - consisting of savory, thyme, lavender, rosemary, oregano and sage. You can use parsley and basil instead of oregano and sage. It is used with poultry, lamb, rice, pasta and soups.

However, remember with herbs to use them sparingly, unless you are familiar with them. Begin by adding a small quantity until you have the right results.

The flavour of dried herbs becomes stronger the longer they are cooked, which is not the case with fresh herbs, which should be added late in the cooking process (e.g. basil, chives, dill) or should be better added to food just before serving. Herbs with a subtle flavour, such as parsley, release a stronger flavour with long, slow cooking.

A personal favourite of mine is olive oil scented with herbs. It is very easy to scent your own olive oil. The olive oil should be of low acidity and have a mild taste and aroma, so that the scent of the herbs is more intense. The herbs can be either fresh or dried. Fresh herbs should first be washed and dried completely. The bottles used for storage should be sterilised. Place the herbs of your choice in the bottle, mix with olive oil and wait for two to three weeks. Select a bottle which will allow you to remove the herbs later so that the olive oil can be preserved for longer.  

With some herbs, olive oil, pepper corns, seeds and spices we can all make our own marinades, flavoured salts and sauces. It is a much healthier option. Don’t be afraid to experiment, it is all part of the fun of creating unique and individual flavours.