5. Herbs

click here for the herb pairing table pdf download

Week 5: Key Takeaways

Herbs!

  • Even the most simple vegetables can be turned into incredible dishes with the addition of fresh herbs or herby dressings. They add a fresh hit of flavour that contrasts with cooked veg and can bring so many things to life

  • For example - add a few leaves of freshly picked parsley and mint to transform salad leaves into something really special; toss hot roasted potato wedges with fresh herbs, sliced spring onions and a light vinaigrette for a next-level potato salad; use fresh green herbs, lemon and great quality oil to make your winter veg vibrant

  • If you store them well they keep for days or even a week or two so you can always have herbs on hand

    • A lot of herbs also grow well at home, in the garden or pots, I’ve got a little bay tree and some thyme, also rosemary. You can grow mint (in pots though!) and rocket too if you are green fingered!

Storing herbs

  • Wash and dry well to remove excess moisture and dirt (pat dry or salad spinner)

    • You can store soft herbs in water like flowers, cut the stem and place in a cup with little water in the bottom. Keep in the fridge (all except basil)

      • Loosely covered with a bag will help them stay fresher

      • Replace the water every couple of days

    • Hard herbs should be wrapped loosely in damp kitchen paper or cloth and then stored in an airtight bag or box 

Hard Herbs

  • Best chopped and cooked into things, ideally early on in the cooking process—usually fried/sweated in oil before adding veg and liquid, or used to infuse foods and liquids

  • You can also use them fresh/add to finished foods by selecting soft leaves and/or chopping very finely. You will ordinarily only use the leaves not the stalks for chopping/eating

  • You can use whole stems to infuse flavour and remove easily before eating

Soft Herbs

  • Best picked, torn or lightly chopped and used at the end of cooking or in fresh garnishes, dressings, sauces and pestos

  • Some herbs you will primarily use the leaves, however you can use the stalks of parsley (in stocks) and coriander (in everything!)

Intuitive ways to make herbs a part of any meal

  • Sauces

    • Chunky herb dressings

      • Like for the carrots in the tutorial: fresh lemon zest and juice, fresh soft herbs and a touch of crushed garlic. Mix with oil, salt and pepper and use to dress roasted vegetables whilst still warm to maximise flavour. For example, try: a mix of coriander and parsley with either oregano or mint for roasted Mediterranean veg or tarragon or chervil onto tomatoes. Endless possibilities, endless tasty veggies!

    • Smooth/blitzed sauces

      • Like the Chimichurri sauce in the tutorial: simply blend fresh parsley, oregano and coriander with oil, garlic, red chilli, salt and red wine vinegar into a zingy, spicy dressing, which is delicious on so many things—particularly avocado, eggs, barbecued veg or as a perfect taco topper.

    • Pesto

      • Pesto can simply be made from things you have to hand, and it adds real punchy, green, peppery flavour to your dishes. Start with a toasted nut (pine, hazelnut, almond all work well, with or without skins), a really good oil (cold-pressed rapeseed or extra virgin olive), and some soft herbs (basil, wild garlic, chives, parsley) and you can even add some greens like fresh spinach or kale. Blitz in a blender or Nutribullet with some salt and pepper, and (optional) grated hard cheese (Parmesan, pecorino, Berkswell all good). Great on pasta or potatoes, as a base for a salad dressing or sauce for roasted veg of all descriptions—also makes anything on toast or sandwich-like taste great

    • Tahini sauce (garlic, lemon, herbs, plus water to thin)

  • Freshly picked soft herb leaves 

    • Raw herbs on raw veg

    • Raw herbs on cooked veg

    • Herb salads (tabbouleh, adding herbs to simple salads)

  • Cook with hard herbs oven and pan

    • Infuse with whole stalks in roasting tray or frying pan

    • Chop and cook into the base of a dish

    • Rubs/crusts/marinades

  • Garnishes

    • Crispy sage leaves

    • Infused or herb oils

Week 5: Exercises

Buy a few hard and soft herbs, arm your fridge with them, and resolve to use them up entirely (now that they will stay nice and fresh in your fridge!)

  • Try a couple of herbs you don’t normally use

  • Make a green sauce of your own invention and use it with some simply cooked ingredients

  • Pep up a simple salad with some soft herbs of your choosing

Try to include fresh herbs in some form every day you cook this week (could it be every meal?), even your eggs in the morning (chilli, lime and coriander omelette is a classic favourite of mine, or a green sauce on fried eggs)