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Preserving aromatic herbs
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| Basil, parsley, oregano, sage and rosemary are herbs that flourish in the springtime garden. In order to use these flavoursome and aromatic herbs all year round, they may be either dried or frozen. Here are a few tips to find out more. |
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The fresh flavours from the vegetable garden are the real stars of the springtime dinner table, foremost amongst which are the herbs. Basil, parsley and oregano, but also tarragon, mint and calamint: just chop and sprinkle them whilst still fresh onto the dish to create a delicious and aromatic menu. The arrival of the good weather thus creates the occasion for getting to know these herbs and their endless uses in the kitchen.
First off is the classic chive, with its flavour similar to that of onions although it is fresher and more delicate. It is excellent when added to a fresh salad, yet it is also an invaluable ingredient for first course pasta dishes such as Pennette Rigate with chives or Vermicelli sautéed in a lobster and chive sauce. Mediterranean cuisine also heavily features basil, a basic ingredient in the traditional Genoese Pesto. But as well as being used for pesto, basil is also excellent for preparing delicious first course dishes that bring the aroma and flavour of the summer to the dinner table. The summer menu cannot fail to include, for example, a plate of Mini Farfalle with cherry tomatoes, mozzarella and basil. Or for those who want something a little more refined and elaborate, Penne Lisce with tomato, basil and monkfish.
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Often used as a simple decoration on the plate, chervil is as yet a relatively unknown herb that is very similar to parsley but with a slightly spicy flavour with hints of aniseed and liquorice. It can be used to substitute parsley for preparing pasta sauces: it will satisfy the more refined palate that is always in search of exotic flavours.
The aroma of tarragon is fine and penetrating. Together with chervil, parsley and chives these make up the so-called "fine herbs" that are indispensable for preparing a light and flavoursome sauce. Fusilli with a soft caciotta cheese and fine herbs, for example, is definitely worth trying.
Sage and rosemary are also indispensable for rendering a pasta dish more appetising and for surprising guests with light flavours. Those who love the flavours of the sea combined with flavours from the land should try Spaghetti with baby cuttlefish aromatised with sage and rosemary on a bed of broad bean puree, or Tagliolini with baby cuttlefish on a puree of rosemary and pumpkin.
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Of all the spring herbs, basil, parsley and oregano are the best suited for consumption throughout the year. We need only adopt a few tricks to have them to hand from the summer onwards and to be able to use them even in mid winter. The most common techniques for preserving them are drying and freezing.
Let's start with drying, which in the case of oregano is very common. Bunches of the herb are left to dry in a fresh and well-aerated place that is dry and not damp, though exposure to the sun and dust should be avoided. When the herb is completely dry, the parts to be used are stripped from the stalk. In the case of oregano, these are the leaves and flowers. They are then placed in jars, paying attention not to crumble them too much or squash them into the jar.
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The technique of freezing is more modern and commonly used, and is suitable for all green-leaf herbs, in particular for basil and parsley. The herbs may be frozen both whole and chopped. The leaves to be frozen should be washed and thoroughly dried, then subdivided into individual portions, sealing the bunch or chopped herbs with aluminium leaves so they can then be placed in the freezer.
In the case of freezing, it is advisable to prepare portions that are suited to the use they are intended for: it is therefore better to prepare bunches that are on the small side which may, if necessary, be combined.
Instead of aluminium foil, it is possible to store the leaves in the freezer or in closed jars or tubs, or in plastic bags that are suitable for sub-zero temperatures.
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