When it comes to fresh herbs, shoppers are really spoilt for choice. There are a host of herbs to choose from, each with their own individual flavour, aroma and appearance. They can all make a real difference to so many different dishes and the great news is that you don’t need to be a chef to make the most of this kitchen essential.
Jekka McVicar who widely recognised as one of the country’s foremost experts on herbs and creator of Jamie Oliver’s herb garden shares her favourite herbs to cook with in the autumn and winter.
Sage
Sage’s deep flavour is well suited to more ‘substantial’ winter dishes, so it’s perfect for stews, slow cook dishes and stuffings of course! However one of my favourite ways to enjoy it is fresh pasta tossed in a sage butter. You can also fry the leaves to make a deliciously different garnish.
Basil
Basil’s fabulous fragrance and peppery, spicy flavour complements so many foods, both savoury and sweet. It is a member of the mint family, which when used in cooking helps stimulate digestion and is a beneficial antioxidant. I use it liberally in dishes from pasta and custards, to teas, salads and sauces. It’s also great with chocolate. Tear basil rather than cutting with a knife as this can make it discolour. Basil is a good friend to have in the kitchen because it also repels flies!
Chives
Chives are a member of the onion family and have a mild onion flavour which combines well with a huge range of dishes, making it practically indispensable in the kitchen. It is one of the most ancient herbs with records of its existence and use dating back to 3,000 BC. I like to use freshly snipped chives in omelettes, scrambled eggs, salads and add to soured cream as a filling for jacket potatoes. Its leaves are also good sprinkled on soup or on grilled meat. Add chives towards the end of cooking because if they are cooked for too long they lose their delicious onion flavour and become bitter.
Coriander
Coriander is a love or hate it herb but I adore it. It was brought to Northern Europe by the Romans, who combining it with cumin and vinegar, rubbed it into meat as a preservative. It partners really well with spices, garlic, ginger and chilli. Many people just use the leaves but the stalks are full of flavour. You can make a great base for curries by combining coriander stalks, chilli, onion and garlic and blending with a hand processor.
Parsley
Parsley is one of the most widely used herbs throughout the world and has been popular since records began. It’s much more than a garnish and it’s fresh, grassy flavour can really lift and enhance food, particularly more subtle flavoured dishes. It’s great with mushrooms, sauces and soups. As with coriander, don’t discard the stems as they are packed full of flavour.
Mint
Mint’s cool and clean flavour can do much for sweet and savoury dishes alike, whether mixed in with a fruit salad, with couscous or as a classic mint sauce. Freshly picked mint leaves make a simple, refreshing mint tea and are a stunning way to finish cakes. It is also perfect with new potatoes and really brings out their flavour. It also has a rich history, one of my favourite stories is that the ancient Greeks believed that a wreath of mint placed near your head could exorcise an impending hangover!
Rosemary
Rosemary is one of the most versatile and useful herbs in the kitchen, it is also associated with love, friendship and remembrance. It’s highly aromatic and its essential oils not only flavour food but help tenderise meat. Marinating lamb with chopped rosemary or adding sprigs when roasting vegetables are just a couple of the many ways to use a pot of fresh rosemary. It’s also great in bread.
Thyme
Thyme is a strong, robust flavoured herb with small leaves and a favourite with many chefs. It radiates warmth and sunlight and when used in cooking fills the kitchen with a mouth-watering aroma. Use the leaves and young stems of living thyme to add flavour to a host of dishes from vegetables such as carrots through to meat and poultry. Try rolling it into pastry, pizza or bread dough to add another dimension to your meal.
