Harvesting Herbs
additions to so many foods. For complete instructions on making herb vinegars, see my past article on this subject. Some popular herb blends for vinegars are: sage/caraway (for pork), mint/rosemary (for lamb), basil/savory (for beef), sage/lovage (for poultry), fennel/bay (for fish), lemon/dill (for fish).
Herb Pastes
This is an excellent way to freeze herbs. Puree them or chop them and add oil, somewhat like pesto but without the extra ingredients. The flavor blends into the oil, and the oil prevents the herbs from freezing. Use your discretion concerning the type of oil. For some flavors, olive oil may be too strong, so I would use a safflower or canola oil. To make, use one cup of oil and two cups of pureed herbs. Mix well and store in freezer containers immediately to avoid any chance of botulism. When making oils, you must be extra careful to be aware that herbal oil mixtures must not be left out at room temperature, and must be stored in the freezer, not the refrigerator, if not used up in a short time. When using, take out of the freezer and cut a piece off, and replace the rest in the freezer.
Recipe:
Thyme Lemon Zest Herb Paste
Ingredients: 4 Tablespoons chopped shallots, 3 tablespoons ground almonds, grated peel of 4 lemons, 2 tablespoons fresh thyme, 2 tablespoons chopped parsley , 1 tablespoons chopped chives , 3/4 teaspoon salt , 1/2 teaspoon ground white pepper , 3/4 cup olive oil .
Directions: Puree the shallots, almonds, lemon peel, thyme, parsley and chives in a blender or food processor. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to glass freezer jars and store in freezer up to one year. Use in sauces, soups, and casseroles.
Herb Jellies
Making herbal jellies is yet another way to preserve herbal flavors. These wonderful concoctions are used with meats, poultry fish, and many other dishes. A very good article on this subject is titled "Preserving the Herbal Harvest with Herb Jellies" by Kathleen Gips, Pine Creek Herbs, OH (http://www.wholeherb.com/HGP.HTM) at theWhole Herb Site. (Scroll about 1/3 down the page).
Recipe
Two Herb Butters These are great on fish, steak, potatoes, pasta, vegetables, use your imagination!
Butter #1: 1 stick of unsalted butter (at room temperature), 4 - 5 tablespoons herbs (favorites), 1 tablespoon chives, salt and pepper, 1 teaspoon. lemon juice
Butter #2: 1/2 cup butter, 1 tablespoon lemon rind, 1/2
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