I love fresh Basil, especially in a Salad or served freshly chopped over a main dish. I get to experiment with several varieties of fresh Basil this summer as well as new herbs I haven't tried before.
It's important to know that when working with Fresh Herbs, they still have their water content, you will need three times as much Fresh Herb, or more, then when working with dried. A good rule of thumb is 1 Tablespoon of Fresh herbs replaces 1 Teaspoon of dried.
The quality of the herbs you are using will also make a difference when you cook. The fresher the better and I personally dicovered that drying my own herbs adds MORE flavour as my plants were not forced to grow and were fed fish emulsion instead of fertilizing with non organic materials. It really does make a difference, I have a number of converts who will attest to this fact as they bought a few of my plants, and mine had more vigorous growth and flavour then the plants they bought at the Box store garden centres.
I am currently drying my own herbs in the house, so I have them available to me over the winter months. Fall is definitely here as the leaves are falling to the ground where I live, so planning on using the abundance from the garden is really important now. I've pulled all the tomatoes in and am already making tomato sauces and salsa, plus pickling whatever ingredients I can't use soon enough.
I keep saying I'll be back to blogging regularly, however, the sheer volume of work that I am undertaking right now is leaving me without a lot of energy for writing out recipes.
Hopefully in two weeks I'll be caught up and my energy can be spent on updating what I have been doing. Who new it would take 120 tomatoes to make 10 jars of tomato sauce. =)
Have a great week!
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