Wednesday, October 7, 2009

Fall Herb and Cooking Tips

Crispy air and azure skies, high above, a white cloud flies, bright as newly fallen snow. Oh the joy to those who know October! ~Joseph Pullman Porter

Today I have a few fall herb tips, both for care and cooking!

Annual herbs that have run to seed should be pulled up and added to the compost pile. Your perennial herbs can be cut back and harvested, which will encourage new growth next spring. This is especially important for any herbs that reseed IF you don't want them to spread.

Onions, celery and mushrooms all add a great flavor to soups, but if you brown them in a tiny amount of olive oil BEFORE adding to your soup pan the flavor will be much richer. Try it next time when you make soups or stews.

From Mississippi State University: Freeze whole leaves or stems of herbs such as parsley, chives, oregano and rosemary in a single layer on a baking sheet. Once they're frozen, pack in plastic bags and return to freezer. This winter when you need "fresh herbs" remove herbs from freezer, chop while still frozen and add to your recipe.

If you are trying to cut back on salt you can use herbs to give her foods extra flavor.

-Use lemon juice on fish, seafood and vegetables in place of salt.

-Use roasted garlic. Unpeeled cloves can be roasted in the oven for about 1/2 hour or you can do it in the microwave by covering the cloves with plastic wrap and cooking for a minute or two till they are as soft as you want them to be.

-Use onion and garlic powder or granules instead of salt. It doesn't take much so use just a small amount!

Simple herbal gifts to make this fall:


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