This is year four of my volunteer presentations on Herb Cooking at the local community College. Here's an abridged version of the presentation (recipes will be posted tomorrow after I've recovered):
WHY COOK WITH HERBS?
• Herbs as a healthier alternative to salt and fat
• Herbs are nutritious on their own
• Herbs can make a dish go from ‘Okay’ to ‘Oh, Wow!’
• Herbs lend variety to ‘standard’ menu items
• Herbs can make an old dish new and can enhance pre-packaged foods
USE OF HERBS DURING THE COOKING PROCESS
• Trying out new herbs in your standard dishes (butters and sauces)
• The ‘3 to 1’ conversion for fresh and dried herbs
• Using Dried Herbs in Cooking
• Using Fresh Herbs in Cooking
• When to add Herbs to your dishes
WHY GROW HERBS YOURSELF?
• Fresh herbs are available in most stores, but they’re not cheap out of season
• They’re pretty!
• Homegrown herbs taste great – and you know how clean and fresh they are
• Keeping a taste of summer in your pantry or freezer all year long
OVERVIEW OF A FEW COMMON KITCHEN HERBS AND THEIR USES
• Basil – A taste of Italy
• Bay Leaves – Is it soup yet?
• Chives – A starter herb with many uses
• Dill – Pickles, relish and so much more
• Lemon Balm – Nature’s ‘Pledge’
• Lemon Verbena – and Lemon Balm - The sweethearts of your herb garden
• Mint & Catnip – Sweet little weeds
• Oregano & Marjoram – easily confused, incredibly tasty
• Parsley & Cilantro (Coriander) – Not just a garnish anymore
• Rosemary – History’s mystic herb
• Sage – Poultry’s pretty friend
• Savory – Two aptly named herbs
• Tarragon – The great pretender
• Thyme – the All-Star herb
CREATING YOUR OWN HERB GARDEN
• Pots, planters or beds; keep it simple and close to your kitchen
• Let there be light (and water and food)
• Don’t be afraid to ask questions of the grower/greenhouse
• Beware the invaders – keep your spreaders and creepers where they belong
• Harvesting
Complimentary pin pillow.
1 day ago



