| Devils Lake Diary
By Julie Garden-Robinson
I pulled some weeds out of my landscaped gardens the other day and I must have accidentally pulled some basil leaves in my search.
The unique smell of basil followed me into my house. My daughter commented on the flavor of basil as I passed by.
She likes to collect fresh mint and make hot tea. I like to add mint and basil to ice water to make flavored water.
You can buy fresh herbs from many grocery stores and farmers markets. Perhaps you have a rich herb friend who might share some with you.
The use of freshly harvested herbs in cooking surpasses the taste of dried herbs in almost every case.
Be a little adventurous with flavorful herbs. Try making a pizza or pasta dish with dried oregano and basil or fresh and you will see which one gives the most distinctive taste and aroma.
Make a simple salad with skewered fresh mozzarella, cherry tomatoes, basil leaves, and a dash of balsamic vinegar. Your friends will refer to you as a gourmet chef.
Herbs add flavor and neglect, if anything, calories and other nutritional values. However, using herbs in cooking can offer some potential health benefits.
Many people find that adding herbs can reduce the amount of salt and fat in their recipes. Using less sodium and less fat is a good step towards heart-healthy cooking.
Before using fresh herbs, rinse them well under running water. Next, use scissors to cut the herbs or a sharp knife to cut them into small pieces.
For optimal taste, expose as much surface as possible. For dried herbs, use a mortar and pestle (available at most kitchen supply stores or catalogs) to grind the herbs into a powder.
Here is a rule to remember: don’t overdo it with herbs in a dish. Use herbs only for variety and accents. Usually, a heavily flavored herb alone or paired with one or two other mildly flavored herbs is a better choice. In recipes that call for dried herbs, substitute a larger amount of fresh herbs.
No two herbs are exactly alike, so generalization is difficult; The common comparison, however, is that 2 teaspoons of fresh herbs are three quarters of a teaspoon of dried herbs and one quarter of a teaspoon of powdered herbs.
Herbs can also be categorized by strength. The heavily flavored herbs include bay leaf, rosemary and sage. About 1 teaspoon per six servings is enough.
Moderately flavored herbs include basil, dill, mint, marjoram, and oregano. Use about 2 teaspoons for every six servings.
Mild herbs are chives and parsley. These combine well with other herbs and can be used liberally.
With the amount of fresh herbs I have, drying or freezing herbs is probably one of my future summer endeavors. You can air dry, oven or dehydrator, microwave, or freeze.
To air dry, tie the leaves together with string and hang upside down in a well-ventilated, dark place such as a cool basement.
In general, pick plants at their peak, rinse and pat dry. Follow the manufacturer’s instructions to dry the dehydrator.
Microwave drying typically involves placing bundles of washed leaves between microwaveable paper towels. Heat the microwave on the highest setting for 30 seconds at a time, then let it cool down. The leaves should crumble slightly after drying.
Store the dried herbs in labeled, airtight containers such as jars. For the best taste, use dried herbs within a year.
To freeze, put the rinsed herbs in freezer bags and squeeze out the air. Or put chopped herbs in ice cube trays, cover with water and freeze. Fill the ice cubes in labeled freezer bags. Add a cube or two to soups or stews to add flavor. Visit https://www.ag.ndsu.edu/food and search “garden to table herbs” for more information.
Here’s a delicious way to enjoy fresh herbs. Experiment with your favorite fresh or dried herbs. Gradually add. Serve with preheated French bread slices or crispy crackers.
Herbal cream cheese
1 pound of low-fat cream cheese
1/2 pound butter
1 clove of garlic, chopped
1/4 tsp. White pepper
1/2 tsp. chopped fresh basil leaves
1/4 tsp. chopped fresh marjoram leaves (optional)
1/8 tsp. chopped fresh thyme leaves (optional)
Put the cream cheese and butter in a food processor or blender. Add the chopped garlic and herbs and mix. Keep the spread in the refrigerator and let it soften before serving. Serve with bread or crackers.
Makes 24 servings (about 2 tablespoons each). Each serving has 110 calories, 12 grams (g) fat, 2 g protein, 0 g carbohydrates, 0 g fiber, and 140 milligrams of sodium.
