JAZ Food & Beverage

1. JAZ Food & Beverage Fresh Herbs

2. Fresh Herbs Manual Introduction Herbs are the edible and aromatic leaves of some varieties of plants.  They are sometimes used for medicinal and religious purposes, but they are most often used for culinary purposes.  Imparting strong and vibrant flavors to all kinds of dishes from around the globe, herbs are also a welcome addition to any garden with their delicious scent, beautiful foliage, and often colorful blossoms. JAZ Food & Beverage

3. Indentifying Fresh Herbs 1. What’s the difference between herbs and spices? Herbs are the edible leaves and stems of some varieties of plants, while spices are the flavorful seeds, bark, or flower buds of plants.  While spices are often ground into a fine powder to release their flavor, herbs only need to be chopped, crushed, or muddled. 2. Why use fresh herbs in place of dried? Fresh herbs impart a purer and fresher flavor to foods than dried herbs, which have lost some of their essential oils during the drying process.  Because dried herbs are more concentrated than fresh herbs, substitute fresh herbs for dried at a three to one ration or one tablespoon of fresh herbs for every teaspoon of dried herbs. 3. Why use Organic herbs? Organic herbs are free of synthetic fertilizers, chemical herbicides, and pesticides, so they are a healthy choice for both consumers and the environment JAZ Food & Beverage

4. Identifying Fresh Herbs Arugula The Basics: Also known as “rocket,” arugula is a favorite salad herb that adds a sharp, peppery bite to mixed greens, sandwiches, and even pastas. Native to the Mediterranean, arugula grows in small bunches, similar to spinach. With long, green leaves and flat, cream-colored flowers . How to Use: Arugula is clearly delicious in salad; try some fun combos like arugula, pear, and blue cheese with honey mustard vinaigrette; arugula, dried cranberries, toasted walnuts, and goat cheese with balsamic vinegar and thyme dressing; or arugula, avocado, and grapefruit segments with lemon-shallot vinaigrette. For something different, make an arugula pesto as pasta sauce.

5. Identifying Fresh Herbs Basil The Basics: Basil comes in many varieties, including sweet basil, purple basil, Thai basil, and Lemon basil. Sweet basil is the most common varietal and the one most frequently used in Western cooking. Sweet basil has large, green, tender leaves; it sprouts tiny white blossoms in late summer; and it tastes of anise and cloves. How to Use: Basil is an extremely popular herb that plays a role in cuisines from all around the globe. In the Mediterranean, fresh basil leaves are blended with olive oil, garlic, pine nuts or walnuts, and parmesan cheese to make pesto, a vibrant, slightly spicy topping for pasta, bruschetta, and pizza. In France, fresh basil is combined with olive oil, and garlic to create pistou, a rich sauce that is drizzled over vegetable and seafood soups. Used as a garnish, freshly chopped basil leaves are an easy way to spruce up salads and pastas, soups and even casseroles.

6. Identifying Fresh Herbs Bay Leaves The Basics: Bay leaves come from bay laurel trees, which are native to the Mediterranean region. With firm, dark-green leaves and eggshell-colored blossoms, the bay laurel tree is a beauty to behold, and it emits a sweet, warm scent. Fresh or dried, bay leaves are commonly used to add complexity of flavor to stocks, stews, and soups. How to Use: Bay leaves are commonly tossed whole and unadorned into simmering pots of stock and stew; They are also a classic component of a bouquet garni, a small bundle of herbs, tied with a bit of string or twine, Used in French cooking to flavor favorite stove-top dishes. Traditionally including parsley and thyme as well as bay leaves, the bouquet garni is removed before the meal is served, allowing fresh herb flavor to subtly permeate a dish without overwhelming it. Symbols of victory and honor, bay leaves are in the kitchen to add flavor not to be chewed on!

7. Identifying Fresh Herbs Chervil The Basics: Sometimes called “the gourmet’s parsley,” chervil looks very similar to parsley with its delicate, bright green leaves, but it tastes more like tarragon with a slightly peppery, anise flavor. Part of the same plant family as carrots, some varietals of chervil have a tuberous root that can be roasted and eaten, but this varietal’s leaves are not usually cultivated for consumption. Chervil plants produce tiny white blossoms in late spring. How to Use: A component of the “fines herbes” combination that the French add to dishes at the end of cooking in order to give them one last touch of freshness and flavor, chervil, along with chives, tarragon, and parsley, is important to have on hand. It adds a subtle note of spicy sweetness to mashed potatoes and roasted root vegetables, a dash of peppery pungency to soups and stews, and a hint of herbal earthiness to scrambled eggs and omelets. Try it in place of parsley as a garnish for your next meal, or go all out and whip up a batch of Green Thursday Soup.

8. Identifying Fresh Herbs Chives The Basics: Commonly confused with green onions or scallions, chives are a smaller, more tender herb with a fresh garlic taste. The smallest species of the onion family, chives are often preferable to onions because they are less spicy and do not overwhelm mild flavors. Resembling tall, thin strands of grass, chives are native to Asia, Europe, and North America. Chive stalks produce star-shaped purple blossoms in early spring, which are edible and make a lovely addition to spring salads. How to Use: Nowadays, chives might not be in your medicine cabinet or dangling from your ceiling, but they’re great to keep on hand in the kitchen. They can easily be thrown onto pasta, soups, or salads as a garnish just before serving, adding a mild zing of garlic flavor without any cooking at all. Mix chives into cream cheese or butter for an easy savory spread for bagels or toast. Additionally, leftover chives can be chopped, mixed with water, and frozen in ice cube trays for easy incorporation into stocks and stews at a later time. Find more great ideas about how to use chives in your cooking

9. Indentfying Fresh Herbs Cilantro (Coriander) The Basics: Also referred to as coriander leaves and Chinese parsley, cilantro is the lacy, light green foliage of the coriander seed, which is often crushed and used as a spice in stews, marinades, and even baked goods. With a taste that is both earthy and tart, cilantro adds its fresh, clean flavor to cuisines from all around the globe, almost one-upping the very seeds it springs from. How to Use: Cilantro is wonderful in guacamole; delicious as an alternative to basil in pesto; and the perfect, light and refreshing garnish for a bowl of hot and spicy curry. Cilantro is also an essential element in fresh salsas. Quickly dicing up tomatoes, jalapenos, and red onion, chopping up some cilantro, and then tossing them together with some lime juice and salt, makes a mouth-watering pico de gallo that is ready for chip-dipping in no time.

10. Identifying Fresh Herbs Dill The Basics: Native to the Mediterranean, Africa, and Eastern Europe, dill has delicate greenish-blue fronds similar in appearance to fennel fronds. But with a tart and savory zing, dill doesn’t share fennel’s licorice flavor. Bursting out in tiny yellow blossoms in late summer, dill adds its own unique taste to a wide variety of cuisines. How to Use: Dill gives Greek tzatziki sauce its distinctive flavor. Mixed with yogurt, cucumbers, lemon, and mint, dill makes tzatziki the perfect sauce for gyro sandwiches, lamb kebabs, even grilled fish. Dill is also delicious in Russian dishes like borscht, a creamy beef stew made with beetroot, onions, and lots of fresh dill. Of course, dill isn’t too shabby in less ambitious recipes either; in a pinch, try mixing a little chopped fresh dill into cream cheese. A shmear of that on your toasted bagel in the morning can turn a boring breakfast into a dill-icious one!

11. Identifying Fresh Herbs Epazote The Basics: Also known as wormseed, Jesuit’s tea, and Mexican tea, epazote is a self-seeding herb that grows long, pointed leaves with jagged edges. Tasting of a cross between anise, lemon, and mint, epazote is commonly used in Mexican and Southwest cuisine. Epazote breaks out in greenish yellow flowers in late summer. How to Use: Throw a sprig or two of epazote into black beans, beef chili, or chicken mole. Stir it into posole and green chile stew, or add a sprig to a pan of sautéed corn and mushrooms. Epazote can be used dried or fresh, but fresh is more flavorful if you can get your hands on some!

12. Identifying Fresh Herbs Garlic Chives The Basics: Sometimes known as Chinese chives or Chinese leeks, garlic chives can actually be used in all kinds of dishes from around the globe. With longer, flatter leaves than common chives, garlic chives also have larger white flowers that blossom in summer. Garlic chives have a mild garlic flavor that can be used in place of garlic or in place of common chives if a more garlicky flavor is desired. How to Use: Garlic chives can be used in place of regular chives in almost any dish. Like their more common cousins, they are the perfect garnish for baked or mashed potatoes, rich soups like chili or corn chowder, and fresh crudités and creamy ranch dip. If you want to feature garlic chives prominently in a meal, try stir-frying them. Heat a wok or large skillet, add peanut oil, then toss in the garlic chives with ginger, a bit of extra garlic, red chile paste, and a touch of soy sauce.

13. Identifying Fresh Herbs Parsley The Basics: There are two species of parsley that are commonly used for culinary purposes: curly parsley (Petroselinumcrispum) and Italian or flat-leaf parsley (Petroselinumneapolitanum). Both are green leafy herbs with a sweet, earthy flavor, and while some cooks find Italian parsley to be more flavorful, the two species are basically identical in taste. How to Use: Parsley is the go-to garnish for everything from pastas and soups to casseroles and roasted meats. But if you want to use parsley more prominently in your cooking, try making a parsley pesto, in which parsley is substituted for some or all of the basil in the recipe. Or try your hand at a middle-eastern specialty like tabbouleh.

14. Identifying Fresh Herbs Lavender The Basics: There are thirty-nine different species in the lavender family, but the three most common species are English lavender (Lavandulaspica), Italian lavender (Lavandulastoechas), and French lavender (Lavandula dentate). English lavender is probably the most popular. A small, bushy shrub with silvery-green leaves and blossoms ranging in color from white to deep indigo, depending on the varietal, English lavender has a sweet scent that can perfume your garden or your kitchen. How to Use: Though lavender is more commonly valued for its aroma, it has culinary uses as well. Try flavoring a lemon vinaigrette with a few dried lavender buds. Strain the dressing before serving for a quick salad with a subtle floral flair. Alternately, try using lavender buds to spruce up a simple royal icing for shortbread or pound cake. The scent alone will be heavenly.

15. Identifying Fresh Herbs Lemon Grass The Basics: Lemon grass is a tall, sturdy grass native to Southern Asia. With fringed tips and a bulbous root, lemon grass can grow up to two feet in height. Combining the fresh zing of citrus fruit with a hint of ginger, lemon grass is an essential flavor in traditional Vietnamese, Thai, Indian, Malaysian, and Indonesian cooking. How to Use: Lemon grass is a delicious addition to homemade curries, noodle soups, and even smoothies. Because lemon grass has a woody and somewhat stiff stalk, only the tenderest section of the stalk—the bottom two to three inches—should be used directly in cooking; other parts of the stalk are fine for steeping in stocks and stews but should be removed before service. Even the bottom portions of lemon grass stalk should be peeled and thinly sliced before use or pounded with a wooden rolling pin and then diced in order to soften them.

16. Identifying Fresh Herbs Lemon Verbena The Basics: Also known as “lemon beebrush,” lemon verbena has a delicious citrus scent; long, pointed green leaves; and pale lavender, bell-shaped blossoms. Its leaves can be used in everything from tea to potpourri, from savory dishes to the most delicate pastries and desserts. How to Use: Try infusing lemon verbena into ice cream bases, pastry creams, and simple syrup. Alternately, add a chiffonade of lemon verbena leaves to salads or as a garnish on cold summer soups, like white gazpacho or cucumber dill soup. Lemon verbena can even be added to marinades for chicken or fish, or used in cocktails, like mojitos, in place of or in addition to mint. And don’t forget—a big bouquet of lemon verbena sprays in a glass vase makes any dining room look good and smell even better.

17. Identifying Fresh Herbs Kaffir Lime Leaves The Basics: Native to southeast Asia, kaffir lime leaves are commonly used in Thai, Indonesian, Malaysian, and Lao cuisine. Grown on the kaffir lime tree, a short, thorny bush that produces deeply wrinkled limes, the kaffir lime leaf is interestingly shaped, with two green and glossy interconnected lobes, and has a strong, savory citrus flavor. How to Use: Kaffir lime leaves are used in all kinds of Asian curries, soups, and stews. Tom Yum Soup. With a broth made from chicken stock, kaffir lime leaves, lemongrass, lime juice, ginger, fish sauce, and chili paste, tom yum soup is both spicy and tart. To the broth, it is traditional to add shrimp and mushrooms. Garnish the soup with some freshly chopped cilantro, fresh chives, and fresh squeezed lime juice.

18. Identifying Fresh Herbs Marjoram The Basics: Native to the Mediterranean and closely related to oregano, marjoram has small, gray-green leaves and a mild but sweet earthy flavor. In summer, marjoram plants produce tight clusters of white blossoms and a fresh, piney scent. How to Use: Because it is a mild herb, marjoram works well in all kinds of soups, stews, and sautés, adding a bit of complexity without overwhelming other flavors. If you want to feature marjoram more prominently in your cooking, try adding the leaves from a marjoram sprig to scrambled eggs, or mix freshly chopped marjoram with soft butter to create a delicious spread for biscuits and English muffins.

19. Identifying Fresh Herbs Mint • The Basics: • There are twenty-five different species of mint and many more varietals. Some of the most popular are: • peppermint (Menthapiperitaoficinalis) • spearmint (Menthaspicata) • Both peppermint and spearmint have smooth, green teardrop-shaped leaves with jagged edges. And while they taste slightly differently, they both have that fresh, crisp flavor which has made mint so popular in breath fresheners, cocktails, and desserts. How to Use: There’s more to mint than peppermint tea! Mint is a wonderful addition to all kinds of recipes. Refreshing in homemade mint ice cream or a fresh fruit salad, mint can also be used in more savory contexts. Chopped fresh mint can be tossed with roasted or grilled vegetables for a simple side dish, and mint makes a wonderful and easy garnish for curries and other spicy dishes. If you want to try something a bit more challenging, attempt a “raita” or mint chutney; simply blend mint, yogurt, garlic, salt, and chiles for a delicious accompaniment to South Asian dishes like butter chicken or curried eggplant. And don’t forget, fresh mint is essential to any good mojito!

20. Identifying Fresh Herbs Oregano The Basics: Oregano is native to every continent and a popular flavor in many different national cuisines. So closely related to marjoram that it is sometimes referred to as “wild marjoram,” oregano is not as sweet as marjoram and has a stronger, peppery flavor. And, with tall, firm stalks, light-green leaves, and bright fuchsia blossoms, oregano is not easily mistaken for its smaller, white-flowered cousin. How to Use: When you think oregano, you probably think pizza. And, yes, oregano is a fabulous addition to tomato sauce, but there’s a whole other world of oregano usage out there for the adventuresome cook. Greek cuisine uses oregano to flavor rice, lamb, and fish dishes, and oregano is a key element of any good Greek salad dressing. Similarly, Mexican cooking incorporates oregano into mole sauces as well as into marinades for meat and fish. Because dried oregano is actually more potent than fresh, a tablespoon of chopped fresh oregano should be substituted for every teaspoon of dried oregano called for in a recipe.

21. Identifying Fresh Herbs Rosemary The Basics: Native to Spain and the Mediterranean, culinary rosemary is a hardy shrub that produces small, thin leaves. Dark green on top and silver underneath, these leaves bring a piney, earthy flavor to all kinds of dishes and are essential to have on hand in the kitchen. There are many varietals of rosemary with different colors of blossoms—everything from dark indigo to pink to white, so you are sure to find a rosemary plant that will nicely complement your garden. How to Use: Rosemary is a versatile herb that can be used in all kinds of dishes. A favorite seasoning for steak, poultry, and even salmon, rosemary can also feature prominently in homemade breads and rolls. Sprinkled with a bit of sea salt, these baked goods are a delicious and savory accompaniment to holiday meals. Though rosemary is, perhaps, more closely associated with the flavors of autumn and winter, it can be a hit in warmer weather, too. Try our recipe for rosemary-pistachio ice cream, and see just how summery and delicious rosemary can be.

22. Identifying Fresh Herbs Sage The Basics: Native to the Mediterranean region, sage has long, gray-green leaves that are soft to the touch. Breaking out in bright purple blossoms in late spring, sage is a colorful addition to the garden and a delicious herb to have in the kitchen. With a distinctive sweet-and-savory flavor, sage is often used to season roasts, stews, and vegetable soups. How to Use: Sage is the star on Thanksgiving Day, but it can cameo in meals all through the year. Sweet potato wedges par-boiled, then wrapped with prosciutto and sage, and roasted, make a wonderful autumn and winter hors d’oeuvre. A few sage leaves can be thrown into pumpkin, squash, or lentil soups to great effect. And a little bit of brown sage butter on pasta or ravioli turns a ho-hum dish into a dinner to remember.

23. Identifying Fresh Herbs Savory The Basics: Though there are over thirty species of savory, there are only two species that are generally used for culinary purposes, summer savory (Saturejahortensis) and winter savory (Saturejamontana). Summer savory and winter savory look fairly different, as summer savory grows long, delicate stems with soft, thin leaves and lavender-pink flowers while winter savory has a bushier growing pattern with short, shiny green leaves and white blossoms. Summer savory also has a stronger peppery flavor than winter savory. How to Use: Both winter and summer savory are delicious additions to soups, stews, marinades, and even salads. Try making a marinade for chicken breasts out of fresh chopped savory, honey mustard, olive oil, salt, and sherry vinegar. Toss chicken on the grill after thirty minutes of marinating and you’ll be savoring savory in no time. But remember, summer savory is stronger than winter savory, so if you’re using the summer species, you might consider using slightly less than a your recipe calls for.

24. Identifying Fresh Herbs Sorrel The Basics: There are many edible species of sorrel, but the two most commonly used for culinary purposes are garden sorrel (Rumexacetosa) and French sorrel (Rumexscutatus). Both garden and French sorrel have long broad green leaves and reddish stems that grow in clumps and look somewhat similar to spinach. In summer, both species grow tall flower stalks that produce a spiral of tiny pinkish-red buds. With a tart and spicy bite, sorrel is a delicious addition to soups and stews and can even be sautéed and eaten alone as a side dish. French sorrel, with a slightly milder flavor, is sometimes preferred over garden sorrel for cooking. How to Use: Sorrel leaves are tossed into salad mixes, soups, and stews to great effect. Sorrel is especially popular in egg dishes. Try stirring some into scrambled eggs with a touch of cream and Parmesan cheese for a delicious breakfast, or combine sorrel leaves with bacon, onion, eggs, cream, and Gruyere cheese for a memorably delicious dinner quiche. A ready-made pie crust from the freezer section makes this an easy go-to dinner; making your own pie crust, and adding freshly chopped thyme, savory, or marjoram, makes this quiche even more special.

25. Identifying Fresh Herbs Tarragon The Basics: Tarragon, sometimes known by the less attractive name of “dragon’s-wort,” is a small, bushy plant with long, thin green leaves and wiry stems. French tarragon, with its spicy licorice flavor, is the varietal most frequently used for culinary purposes, but there is a less flavorful varietal with longer, wider leaves commonly known as Russian tarragon (Artemesiadracunculus L.). Interestingly, there is an entirely different species of plant that has come to be known as winter tarragon (Tageteslucida) because it tastes so much like French tarragon. A member of the marigold family, winter tarragon can substitute for French in a pinch. How to Use: Besides being an unusual but delectable pairing for citrus fruit, tarragon’s vibrant and slightly spicy flavor adds excitement to normally mild foods like scrambled eggs, butter, cream cheese, and even buttermilk biscuits. Tarragon chicken salad is a delicious twist on a classic recipe that can sometimes be a little bland. Combine shredded white meat chicken with fresh chopped celery, mayonnaise, Dijon mustard, salt, black pepper, and lots of fresh tarragon and parsley, and you’ll have a chicken salad that is both the best thing since sliced bread and its perfect accompaniment.

26. Identifying Fresh Herbs Thyme The Basics: The most common form of thyme is Thymus vulgaris or “garden thyme.” With small, round, silver-green leaves and lavender-colored flowers that bloom in late spring, thyme is a beautiful plant as well as a delicious one. Its rich, savory flavor accentuates almost any dish. How to Use: Because thyme pairs well with a wide variety of foods, it is always good to have a few sprigs on hand. Native to the Mediterranean region, thyme is the perfect accompaniment to Mediterranean staples like tomatoes, olives, garlic, and fish. Alternately, thyme is a classic component of a “bouquet garni,” a small bundle of herbs, tied with a bit of string or twine, and used in French cooking to flavor soups and stews. Traditionally including parsley and bay leaves as well as thyme, the bouquet garni is removed before the meal is served, allowing fresh herb flavor to subtly permeate a dish without requiring any labor-intensive chopping on behalf of the cook. So, whether you’re cooking Italian or French, chicken parmigiana or coq au vin, thyme has a place at your dinner table.