Everything in Nature smells especially fragrant this summer, even the humdrum scent of freshly cut grass. If I could distill that smell, bottle it as L'Eau de Pres and spray it on, I would wear it daily. I suspect many of us recently vaccinated are experiencing an olfactory high now that safety restrictions are easing. Suffice it to say, my nose is already primed to add fresh herbal scents to my cooking in the coming months.
The care and use of culinary herbs is as easy as you wish to make it. Simply keep in mind that each plant has a fixed amount of its essential oil, This rich single note is both fragile and volatile. It dissipates quickly when leaves are cut and cooked which is why herbs are more often used in their dry, concentrated state. Dried herbs have staying power when cooked, but the special element of freshness has been lost to oxidation in the drying process.
The most effective way to use fresh herbs is to add them as the last ingredient with salt and pepper. If you have a garden, a single plant of a perennial such as thyme, oregano, sage, mint, tarragon and chives will keep you supplied for the next six months. These hearty herbs thrive on inattention and will return the following year. Tender herbs such as parsley, cilantro, rosemary, basil grow quickly in a pot on the patio or in a sunny window sill with an occasional watering. This month is the best time to get started.
A bunch of fresh herbs purchased at the grocery or farmers' market is an equally good way to start cooking with herbs. It's a better choice than decimating a newly planted herb when preparing a Carrot Salad with Parsley. There's also no reason to scrap herb leaves leftover on the counter. They can be easily preserved in an Herb Butter or Bouquet Garni Vinegar. With these two products you have instant aromas at your fingertips.
Wishing you many aromatic highs this summer!
