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June 26 #552 Herb Affinities
Last week we talked about the benefits of keeping an herb garden, and some of the ways you can use herbs. Today we want to focus on specific herbs and explore some of the affinities they have for particular foods. Here’s a brief and by no means exhaustive list. Basil: fresh or cooked tomatoes, standard for pesto, used as a garnish or as a chiffonade on grilled vegetables. Chives: great with light tart cheeses such as goat’s cheese or sour cream, can be minced for use in salads or omelets. Cilantro: A staple of Mexican, Latin American and Indian cooking, uncanny affinity for limes and other citrus or tropical fruit, and pairs up with shell fish brilliantly. Dill: Pungent and hard to miss, matches with lighter vinegars very well, accompanies seafood especially salmon and shrimp, great with carrots, green beans and potatoes. Mint: Classic with garlic and lamb, and also with green peas. Great with fruit and cold salads that have a fruity or sweet orientation. It’s cool aromatics are useful as a contrasting element, say with tart plain yogurt or bland sauces. A classic dessert garnish. Oregano: An uncanny partner with tomatoes, also grilled peppers, grilled meats, tomato sauces of all kinds, and rich savory soups. Parsley: A huge number of useful varieties, it is a near-universal garnish. Try it with potatoes of all kinds, or finely chopped as an element in savory stuffings. Valued as a breath freshener. Rosemary: One of the prettiest herbs, its stems are a favorite garnish. It’s strong earthy flavor defines “field herb”. Great with roasted meats and poultry, can be chopped and used on roast vegetables as well. Sage: A necessity for stuffings of all kinds, and a natural seasoning for poultry of all kinds. Whole leaves can make an attractive autumnal garnish. Tarragon: Its mild licorice flavor works well with chicken, eggs, fish and believe it or not, cherries. Thyme: Another herb with a million faces. Something of an indispensable herb as well. Its tiny leaves work well with savory dishes of all kinds, and for the basis for many a bouquet garni, Herbes de Provence and Fines Herbes.
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