Dry, Fresh, or Confused? Mike Devlin Talks Herbs
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Herbs, herbs, herbs - they're everywhere, or should be, as they are an incredibly cheap (for the most part) way to enhance everything from baking to cooking to drinks. But do you know what to use them in, how much to use, how long they last for, and the difference between fresh and dry? Or do you come from the school of 'yeah, it's a herb, they're pretty much all the same, so let's add some of that green stuff, whatever it is, in there; I is doing the cooking'?
Yeah, possibly. Anyhoo ...
Fresh vs Dry
This one is easy. Want delicate and brighter flavours? Use fresh. Think salads, think seasoning right at the end of cooking.
Dry herbs have more intensity and are robust enough to survive longer cooking times, so think stews, curries, chillis and so on.
If you only have one type don't worry. Use three times the amount of fresh for dry, or use three times less dry instead of fresh. Basically, 1tsp of dry = 3tsps of fresh.
As for how long they last, this, too, is simple: fresh lasts as long as you would expect. A couple of days or so. Dry, however, will last about a year (keep out of sunlight) before the intensity starts to drop off. They will still be safe and usable but you will progressively need to use a little more to compensate.
Heat releases oils in herbs, which is why I often ask you to dry fry them in a pan before you do anything. Not to mention the smells that will fill your kitchen will be epic.
One thing to add here: many herbs have medicinal uses, but this is a kitchen and not the medicine cabinet in the bathroom, so we're just sticking to food. Also listing every pairing would result in a mammoth article, so I'll just keep it to a generalisation kind of thing.
Basic Herbs and Usage
Basil
Pesto probably would not exist without basil, and tomatoes love it, whether that be fresh leaves with tomato and mozzarella, or pasta dishes, soups, and pizzas. Delicate enough to be paired with chicken and fish, too, and can be thrown into oils to infuse them.
Oregano
This one loves tomatoes, chicken, and fish, but also loves vegetables. You'll come across it often with Mediterranean cuisine - particularly Greek - and also in Mexican dishes. Robust enough to add to bread and pizza dough.
Marjoram
We are back with Mediterranean food but also extending into more Eastern dishes, so naturally this extends to lamb and even herbal tea as well.
Dill
Fish, fish, fish. Also fish. But salads, soups, and of course pickling as well. It is quite delicate so nothing that will overpower it.
Bay
This one is a bit of a commando in the herb world: throw it into a stock, stew, soup, and cook it all day, and the bay leaf will ask to go again. Used often as part of a bouquet garni (fresh herbs tied together in string) to flavour things.
Thyme
Meats and vegetables are a good way to use this. Actually, check that, an excellent way.
Rosemary
We are back to the Mediterranean and Eastern dishes here. Once more throw some in soups and stews.
Poppy
Desserts and bread are great here, but before anyone jumps in, yes I am aware where they come from. During the manufacturing process any trace of opiates are removed, but can still return false positives in drug tests, leading to suggestions of avoiding them altogether. Some countries have banned their usage outright.
Fennel
Due to the anise flavour the seeds tend to go in curries and alcoholic drinks. But the actual bulb can go in salads.
Cumin
Indian food again, but also Mexican and as a rub on meats before cooking. I know I said I would stick to just the kitchen, but cumin is akin to a super drug.
Coriander/Cilantro
You either like it or hate it - it's just one of those, I guess. Middle Eastern, and Asian cuisine, but is very happy in soups, salads, and salsas.
Paprika
Now this one can come in several varieties: smoked, bitter, sweet, and heat of varying degrees. As such you use the one that is most appropriate for what you're doing. In fact pretty much anything you are cooking can have paprika thrown into it. Additionally the vivid colour of it can change the look of your dish, be it sauces, soups, stews, curries, chillis, meats, or vegetables.
Saffron
By weight saffron is more expensive than gold, this is in part because the threads must be picked by hand, and they are incredibly delicate. So, yes, don't waste this on anything that has strong flavours. Middle Eastern and Asian dishes, but also in the likes of paella; it offers a wonderful touch to rice when cooking it for example.
Cardamom
Obviously Indian curries but also in Chai Tea, and that Garam Masala mix you see in grocery stores always contains it. Popular in baked good, too.
Sumac
Light and citrusy, it is popular in Middle Eastern cooking but great on salads and dips. Thoroughly recommend this one to create delicate aromas.
