Unlike caffeinated black, green. or oolong teas, herbal teas do not darken as they become stronger - they usually remain light green or amber. Most herbal teas are made from leaves or flowers using the infusion method.
For each cup of tea, place 3 tsp crushed fresh herbs or 1 tsp dried herbs into an infuser. Measure the cups of water into a pot, bring to a boil, then pour the water into a pre-warmed teapot. Add the infuser, then steep until the tea is the strength you desire.
Anise Hyssop
Catnip
Chamomile
Echinacea
Lemon Grass
Lemon Balm
Peppermint
Vinegars
Vinegar is an essential ingredient in every kitchen, and flavoured vinegars add another dimension in the preparation of dressings, mayonnaise, marinades, sauces and preserves. To make your own herbal vinegar, get a clean jar and fill it with your favourite fresh herbs. Fill the jar with vinegar. Use white or red wine vinegars, sherry or cider vinegar as a medium for a huge range of spice flavours. Apply a plastic lid (metal will rust). Label the vinegar with date and ingredients and then let sit for 4-6 weeks in a pantry or cupboard.
The following are only some suggestions, do not be afraid to experiment with your own favourite herbs. Be creative by combining different herbs and spices. For example, you can make an Italian flavoured vinegar by adding basil, oregano, parsley, sage & thyme.
Purple Basil (makes a very colourful vinegar)
Tarragon
Catnip
Chives
Dill
Garlic
Oregano
Rosemary
Thyme
Pineapple Sage
Marinades
Herb marinades and dry rub mixtures are a must for summer grilling and year round flavor when cooking seafood, meat and poultry. Marinades are usually made up of an acid, oil and different herbs. Acid such as vinegar, wine or citrus juice tenderizes the meat, while oil moisturizes. Don't be afraid to experiment with different combinations of herbs and spices to achieve your own unique flavours.
For large pieces or denser meat, marinades work best when the meat is cut into smaller pieces so the marinade can penetrate a larger surface area. However, if marinades are left on too long, the acids can “cook” the surface, causing the meat to dry out. Some meats, such as pork and steak, can marinate for hours. Other less dense cuts of meat, such as chicken breast and most fish, only need to stay in a marinade for a short time.
What does marinating do?
It tenderizes meat, game and fish so that they cook faster and are juicier with more flavour.
Does the marinating food have to be refrigerated while marinating?
Yes,always marinate in the refrigerator.
Can I reuse marinade?
The marinade can be used immediately to coat the marinated meat or fish while cooking but never save it for another meal. Bacterias could have developed.
How much marinade should I use?
Generally, you’ll need 1 to 2 cups of marinade for every 1 1/2 - 2 lbs. of food. Use enough marinade to completely coat the food.
Can I marinate food in the freezer?
Freezing is a great way to marinate. If you freeze a piece of meat in a marinade, it will soak up the flavors as it thaws!
Marinating Tips:
Do not salt the marinades to avoid drying out the meat
For fast marinating, make a few incisions in the meat to allow the marinade to penetrate
Turn the meat over a few times while marinating to ensure complete coverage
Marinades can also be used with tofu, or vegetables, or added to stir-fry as seasoning
Always marinate foods in glass, porcelain or plastic containers; never in aluminum bowls, which react to acids.
For no-mess marinating, place ingredients to be marinated along with marinade in a plastic bag, squeeze out air and seal
Herbs to use for Marinading:
Parsley
Garlic
Oregano
Rosemary
Thyme
Sage
Basil
Lemon Grass
Mint
Salads
The salad has become part of our everyday cuisine. One of the quickest and easiest ways of adding flavour to even the simplest of salads is to use herbs, in dressings and vinaigrettes or freshly picked, chopped and added to the other salad ingredients.
In many Mediterranean countries, fresh herbs are used as primary salad ingredients. Herbs are appreciated for the complex flavor and refreshing taste they bring to a salad. Parsley, cilantro, chervil, arugula and mint are commonly used this way. Fresh oregano and thyme might be added in smaller quantities. Herbs add interesting textures, flavors, and colors to an otherwise boring salad.
Arugula
Basil
Borage
Chervil
Chives
Cilantro
Dill
Hyssop
Lovage
Mint
Oregano
Parsley
Sage
Sorrel
Thyme
Yarrow
Cooking with Herbs
Italian:
basil, bay, dill, fennel, garlic chives, marjoram, flat-leaf parsley, rosemary, sage and thyme
French:
basil, fennel, lavender, marjoram, rosemary, sage, summer savory and thyme
Mexican:
bay, coriander (cilantro), garlic, oregano and thyme
Thai:
Thai basil, coriander (cilantro), garlic, lemon grass, ginger and mint
Salads:
chervil, chives, dill, basil, flat-leaf parsley, nasturtiums, sorrel, summer savory and tarragon
Fish:
bay, dill, fennel, lemon basil, lemon grass, lemon thyme, parsley, rosemary, sage, savory and tarragon
Salt Substitute:
basil, bay, dill, lovage, parsley, rosemary, sage, savory, thyme and tarragon
Tea:
chamomile, lemon balm, lemon grass, lemon verbena, mint, pineapple sage, lemon thyme, and stevia for sweetening
Preserving Herbs
If your garden is bursting with fresh herbs, preserve some for a time when things are not so green. Also at the first sign of frost, it's time to harvest those herbs in your garden and bring them inside to dry or freeze for later use. Annual herbs can be cut off at the ground but Perennial herbs should not be cut down completely - harvest only the tips of branches and tender leaves.
The best time to pick herbs is on a clear day, just after the morning dew has dried, before the heat of the sun starts to dissipate the herb's natural oils. Before preserving, you should wash the herbs very gently in cold water, drain thoroughly, but gently, on towels before proceeding.
Air dry herbs: Gather herbs in small bunches, tying the ends with string or raffia, twist ties or rubber bands. Hang the herbs in bunches, upside down, in a dim, airy place away from any source of heat or moisture. You could use a beamed ceiling or a drying rack, anywhere that allows circulation between the bunches of herbs. This may take 4 - 14 days, depending on the type of herb and the warmth and humidity of your drying area.
Herb leaves can also be stripped from the stems and dried in a single layer on mesh rack (window screen works well). Leaves are dry when they are crisp and brittle.
Oven dried: The quickest way to dry herbs is in the oven. Set in single layer on mesh rack or foil lined baking sheet. Heat the oven to its lowest setting. Place the herbs in the oven and leave until completely dry, which should take two to four hours depending on the herb. Cool before storing. Herbs are dry when the leaves crumble off the stem. Do not crush leaves until using them.
Once the herbs are dry they should be stored in airtight jars away from heat and moisture. Use within 6 months to a year for best flavor. When you use dried herbs, crush between your fingers to release the flavour.
Dried herbs are stronger in flavor than fresh, use in recipes 1 part dried to 3 parts fresh.
Freezing: Strip the herb leaves from the stems and lay on a baking sheet. Freeze until firm and then pack into freezer bags. You can also chop the herbs in a food processor with a little water and freeze in ice cube trays. Once frozen solid, unmold and pack in freezer bags.
Use the herbs straight from the freezer as you would fresh herbs.
Basil
Freeze leaves whole or ground in small zip lock bags, laid flat.
Bay
Dry leaves
Chives
Best fresh, but can be frozen. Snip into pieces first.
Dill
Dry seeds. Freeze leaves
Oregano
Dry leaves while still green
Parsley
Freeze leaves, Italian Parsley is better for this
Rosemary
Dry on the stem and then pull off for storage
Sage
Dry leaves whole on or off stem and pull off for storage
Savory
Dry whole leaves on stems
Tarragon
Best fresh, but leaves can be frozen on the stem
Thyme
Dry or freeze whole stem segments
