A Plethora of Herbs

If you haven’t already started an herb garden, it is not too late.

Many nurseries overstock and may even have sales this time of year. There is also a wonderful place called Wellsweep Herb Farm that is well worth the 45-minute drive. They grow all of their plants, run educational lectures and workshops which are staffed with friendly, highly knowledgeable people. Grassy pathways weave around several greenhouses and many raised beds and there are picnic tables for an outdoor lunch.

Herbs are wonderful plants for any garden--they are easily grown in the ground, in raised beds, in containers and even window boxes. They do well in average soil that is well-drained and once established, need less watering than vegetable or flowering plants. Most herbs love sun, but will tolerate dappled, late afternoon light.

Herbs also seem more tolerant of pests with furry legs or wispy wings, mostly because of their strong scents. Although herbs may become a bit bitter if harvested after flowering (or coming into seed), they are still acceptable for culinary uses. (The exception is large-leaf basil). Cilantro is one herb that is used in its first form as the leafy green additive in many Mexican and Thai recipes and then as Coriander Seeds in baking.

Many herbs have colorful leaves (purple sages and basil among them); others give off a heady aroma of citrus (lemon balm, lime basil, variegated lemon thyme); and some have flowers so lovely that it is tempting to grow herbs for their charm in the garden as well as for garnishes around special dishes.

Herbs have medicinal uses, especially in poultices or tummy-settling teas, but their culinary uses are perhaps the most recognizable in the gourmet kitchen. Herbs make a big impact on flavor in restricted diets and are colorful, charming and tasty.

Fresh herbs may be dried in bunches tied with cooking string, frozen in either plastic containers or tinfoil or preserved in oils and vinegars. Herbs can be stored in a small glass jar of water in the refrigerator for several days and last about six months to one year dried in jars in a cool, dark place.

Try some of the recipes below and serve them to friends and family--your guests will ask why the food tastes so good!

Sage Fritters

(Serves 6 as an appetizer)

3 dozen fresh sage leaves, washed and carefully patted dry to avoid bruising

1 tsp. butter, ½ c all purpose flour, ¼ c milk, 1 egg and really good olive oil for frying

In a saucepan, melt the butter in ½ c of water over low heat.  Set aside to cool to lukewarm.

Combine flour and salt in a bowl, gradually adding the butter/water mixture and milk. Wisk until smooth. Cover and let stand for 45 minutes to an hour to allow to thicken. Heat a skillet until a little drop of batter bubbles up quickly, but does not burn.

Beat egg (if preferred, you may use the white only) and fold into batter.

Dip sage leaves in a few at a time and fry to a light golden brown-do not crowd the pan and turn once for evenness. Keep warm in a 300 degree oven until ready to serve. Salt and pepper are optional.

(Note:  This batter is also lovely with squash blossoms, fresh string beans, scallions, very thin slices of fresh tomatoes, etc.)

Herbed Gougere

(Serves 6)

(A puffed pastry that may be baked individually as biscuits or shaped into a ring for a more formal setting)

8 tsp. (one stick) of butter, ¼ tsp of fine sea salt

1 c. all-purpose flour, 4 eggs, 1 c. grated Gruyere or strong Swiss cheese

1tsp. each of chopped fresh parsley, dill and chives

In a saucepan, bring to a boil the butter, salt, and 1 cup of water.  Remove from heat and add flour all at once, beating with a wooden spoon until it is all incorporated.  Return to the heat and cook until the dough becomes stiff and pulls away from the sides of the pan.

Remove from the heat, beating in eggs one at a time.  Stir in ¾ cup of cheese and all of the chopped herbs.

Preheat oven to 425.  Drop dough by teaspoons on ungreased baking sheet to form individual puffs, or by tablespoons to form a ring.  Sprinkle with the remaining cheese and bake for 20-30 minutes until golden and puffed.  Best served warm.

Herbed Grilled Chicken or Fish

(Serves 6)

6 pieces of chicken or firm fish fillets

¼ cup of good olive oil

4-6 finely chopped cloves of garlic (optional for garlic lovers)

Sea salt and freshly ground pepper to taste

Adobo, red cap

1 tsp. (or more, depending on taste) of each of four fresh, chopped herbs.  For example, the ‘Herbs of Provence’ is an individual blend usually consisting of one part oregano, two parts thyme-I like to mix thymes-English and lemon, one part marjoram, one part savory. Another great combination is parsley, thyme and chives.  (These herbs may also be rolled and pressed into goat cheese as part of a salad dinner or appetizer.)

Season filets with either Adobo or sea salt and fresh pepper by pressing into meat. Roll in olive oil. Blend herbs with optional garlic and roll oiled filets, pressing herbs into meat.

Brush olive oil onto hot grill, or spray organic olive oil onto grill pan and sear lightly, lowering heat to medium.  Turn fillets frequently to avoid burning or drying out-approximately 10 minutes cooking time.

Fruity Vinegrette

 1/3 c. olive or vegetable oil-your preference.

¼  c. Rice Vinegar

½  minced shallot

2 minced chives

1 tsp. Gray Poupon mustard

1-2 tsp. blackberry preserves

1 or 2 cloves minced garlic

Sea salt to taste.

Combine all ingredients with a whisk or shake in a clean jar with a tight-fitting lid.

Allow to melt at room temperature for at least 20 minutes before serving.

Serve over a leafy green salad of Arugula, thinly sliced red onions and pears and toasted almonds or walnuts. 

Minted Chocolate Sauce

¼ c. boiling water

2 rsp. chopped fresh mint

9 oz. semisweet chocolate

1½ oz. unsweetened chocolate

1tsp. butter

½ c. milk

Pour boiling water over chopped mint and steep for 20 minutes.  Strain, reserving liquid.

Melt chocolates and butter in double boiler over hot water-do not boil or allow to burn. Stir in milk and 2 tsp. mint “tea”. Continue stirring until blended. Serve warm over vanilla bean or chocolate chip mint ice cream.

For more info on Wellsweep Herb Farm check out their website with extensive mail order catalogue:www.wellsweep.com  or call 908-852-5390