On our little property, the vegetable beds have been decimated this year by wildlife (primarily possums), a plague of small green scarab beetles and, even worse, unprecedented dry conditions. There were lean pickings indeed.
However, the herbs have fared much better and are still thriving, with 42 different types at last count. Aromatic herbs are clearly not the fare of choice for the marauders, and the plants tend to like dry conditions and warmer weather.
Indeed, there tends to be a glut, which brings us to the next question: how should they be stored after harvesting or a decent trimming? They’re certainly too good to waste. Even if you don’t have the luxury of growing your own, the price of buying fresh herbs is a definite incentive to make the most of them.
When using or preparing herbs, be absolutely sure that any part of the plant you use is edible. For instance, while the tiny elderflowers are edible, the stalks and leaves are poisonous.
Grow as many herbs as you can. If you don’t have a garden, they can be grown successfully even on a window ledge. You will then have a ready supply to add to your cooking, infuse into a simple tea or simply fill the room with their wonderful perfume.
• (If purchased) remove any rubber band or string tie and cellophane covering. Discard any wilted, bruised or otherwise damaged leaves.
• Cut the stalks on the diagonal, and place the bunch of herbs in a jar with 4–5cm of water. Cover loosely with a plastic bag. Store in the fridge (warmest section).
• One way to preserve herbs is to freeze them. They should be washed and excess water shaken off. There are two ways to freeze them, but though I mention both here, I favour the second. 1. Place in a freezer bag, expel all air, tie the top and freeze. (Note: This isn’t suitable for basil.) 2. Alternatively, chop the herbs finely, then place in ice cube trays. Top each cube with water to fill the spaces, then freeze. Once frozen, remove and place in a container or freezer bag. Label clearly (all herbs tend to look the same once frozen). This method preserves flavour best, and the cubes can be easily dropped into dishes while cooking.
• Another way to store herbs is to dry them. In colonial times, this was achieved by tying the herbs together in loose bunches and then hanging them in a dry, well-ventilated space. Once dry, they were stored in airtight jars. This method can still be used today, but ensure that while drying they are kept dust and insect free. I find that a bit challenging, so instead use a very simple method: I place the herbs in a brown paper bag (not too many per bag), loosely scrunch the top and place in a dark cupboard. In 2–3 weeks, drying will be complete and the herbs are ready for storage in airtight containers. Often I then freeze them to retain maximum flavour.
• For fresh herbs, a general rule is to start with half a teaspoon of chopped herb. Add more as needed and according to taste. Fresh herbs are best added towards the end of cooking time.
• If substituting dried herbs for fresh, the flavour will be more intense. For 1 tablespoon of fresh herbs, use ¼ teaspoon dried.
• If using dried herbs, the flavour of the dish will be much improved if 2 or 3 teaspoons of the same fresh herb is added at the end of cooking time to lift, emphasise and enhance the flavour.
Makes approximately ¾ cup
This is traditionally used as a sprinkle over braised meats such as osso buco. However, it can also be used to brighten up soups and to garnish and flavour fish or poultry dishes. I find flat-leaf parsley gives the best result.
½ cup finely chopped flat-leaf parsley
Finely grated zest of 1 large lemon
2 cloves garlic, freshly crushed
Pinch of salt
Combine all ingredients. Cover and refrigerate for 15 minutes if possible before using, to allow the flavours to develop.
Makes approximately 400ml
Chimichurri is a well-flavoured herbal mix, given a sauce-like consistency with the addition of a little olive oil. It can be used as a marinade or as a delightful fresh herb sauce for meat, chicken, seafood or vegetables. Herbs can be varied according to personal preference and seasonal availability.
2 cups fresh flat leaf parsley leaves (approximately one bunch of parsley)
4 cloves garlic
½ teaspoon salt
1 spring onion, peeled and roughly chopped
¼ cup (60ml) vinegar (cider or white wine)
Small pinch of sugar
¼ teaspoon dried chilli flakes
1 cup (250ml) olive oil
3 teaspoons lemon juice
Place all ingredients into a food processor, and pulse until the sauce is smooth.
Cover and refrigerate for 30–40 minutes to allow the flavours to develop before using.
Makes 1 cup
Making herbal teas is extremely simple. Their benefits go beyond mere flavour – most are reputed to have therapeutic benefits. If you grow your own herbs, pick edible leaves and flowers early in the morning when they will be most flavoursome. To make the tea, bring water to the boil, then remove from the heat and leave to stand for 5 minutes. Pour over the herbs and allow them to steep in the hot water for no more than 5 minutes – after this, the more bitter properties will become evident in the flavour. For a stronger tea, add extra herbs. Experiment with different combinations of your favourite herbs.
1 tablespoon chopped fresh herbs, such as lavender, sage, mint or thyme (or 1 teaspoon dried)
1 cup (250ml) hot water
Honey (optional)
Place the herbs into a jug or mug, and pour over the hot water. Leave to steep for 5 minutes, then strain into a cup.
Sweeten to taste if necessary – a mild-flavoured honey is particularly nice. I also often add a slice of lemon or lime or fresh ginger for a little acidity and extra flavour.