Parsley, Sage, Rosemary and Thyme - Using Herbs

Do you use herbs mainly as a garnish; I would admit that I do, a sprig of parsley or mint to make a dish look attractive. These days herbs have become a more integral part of our cooking and we are learning to use more of them. I have learned a lot from watching TV cooking shows, many cooks uses whole bunches of basil for their Italian pesto, Middle-Eastern dishes include a lot of mint or parsley and same with Asian dishes that rely heavily on fresh coriander or lemon grass.

Herbs when used as garnish have little nutritional value but when used by the bunch they are valuable additions to the diet. The most important nutritional aspect of fresh herbs is their high content of many valuable anti-oxidants. Here are some tips on how you can use herbs in your daily cooking, I am sure the freshness of these herbs will delight your taste buds.

• Freshly chopped parsley is delicious on pasta or rice dishes, casseroles in omelet or scrambled eggs or mixed with ricotta cheese to use in salads or sandwiches.
• Parsley is also a wonderful mixed with lean minced meat and soaked burghul – cracked wheat then made into meatballs. Use two cups of chopped parsley with 2 cups of soaked burghul and 300 g of meat to serve 4.
• Use parsley in tabbouleh – chopped a large bunch of fresh parsley and mix it with soaked drained burghul, chopped shallots and chopped fresh tomato. Dress the tabbouleh with the juice of a lemon and a couple of tablespoons of olive oil.

With its grey-blue leaves and strong flavor, sage is wonderful with chicken, turkey, potatoes, cauliflower, home-made bread and stuffings.

Use it sparingly as its aromatic properties can be over-whelming if used in excess.

A tablespoon added to a stuffing is usually enough.

Fresh rosemary sprigs can be cooked with lamb, chicken or fish.

Make slashes and tuck a piece of rosemary into each before baking or barbecueing.

Add a sprig or two to soups and sauces to give an aromatic flavor and chop up a tablespoon or two for pasta sauce.

There are many types of thyme and most are wonderful used in stuffings.

An easy and delicious way to cook a whole fish is to place two halves of a lemon and a small bunch of lemon thyme into its cavity wrap the fish in foil and barbecue until just tender.

Thyme is also good with mushrooms, cauliflower and with pasta sauces.