Six popular herbs guaranteed to make your recipes zing with flavour.
By Anita Gibson
Dill
Dill is a feathery dark-green herb with a slight hint of anise. It is an annual plant that needs sun to grow outdoors, or a sunny spot indoors. Perfect with fish and other seafood (smoked cod or haddock kedgeree is delicious with the addition of chopped dill before serving), and with rice dishes. Dill seeds also add a lovely texture to breads, fruitcakes, and even steamed green vegetables.
Tip: whisk six eggs with ½ cup cream, ½ cup chopped dill, a few thin strips of smoked salmon, sea salt and coarsely ground black pepper. Bake for 30 minutes at 180 degrees. Eat at room temperature.
Chives
Chives are related to the onion and leek family. Very easy to grow, chives spread quickly so you can divide the clumps and pot some up for usage indoors. Garlic chives have flatter leaves and are stronger in taste – great to add to butter and mayonnaise. Chives are best eaten fresh snipped over stir-fries, scrambled eggs, or noodle dishes.
Tip: bring 2½ cups of fresh orange juice to the boil, and pour over 300g couscous. Leave for 5 minutes to absorb liquid. Mix in 2 tablespoons each of olive oil, soy sauce, and lime juice. Fluff up the couscous with a fork and stir in 1 teaspoon of freshly grated ginger, ¼ cup toasted pine nuts and 2 tablespoons chopped chives.
Mint
There are many different varieties of mint – apple mint, peppermint, ginger mint, spearmint, and lemon mint. If you come across any of these more unusual ones in a nursery, or at the markets, snap them up and plant them in your garden, or in a pot indoors. Mints are a lovely addition to alcoholic cocktails, fruit drinks and herbal teas. Use chopped up in lamb mince for hamburgers, or between slices of baked zucchini with cheese topping.
Tip: to make the perfect accompaniment for curries, grilled chicken, hamburgers, corn and zucchini fritters, finely chop or whiz 1 bunch of mint and 1 bunch coriander leaves (without stalks) and blend with 1kg natural unsweetened yogurt. This yummy mixture keeps for ages in the fridge. For extra zing add a dollop of sweet chill sauce.
Oregano
Sometimes known as wild marjoram, oregano is easy to grow but the leaves are best eaten when small and young. Oregano is ideal to dry and keep in a sealed jar as the perfect topping for tomato or cheese dishes, especially pizzas. The addition of oregano to olive oil, red-wine vinegar, lemon juice and grated garlic makes the perfect marinade for chicken and octopus.
Tip: finely slice some ripe tomatoes and half a red Spanish onion. Add some sliced bocconcini or mozzarella. Sprinkle sea salt, coarsely ground black pepper and a handful of chopped oregano over the top and douse with while balsamic vinegar and olive oil.
Coriander
Coriander is best grown in the garden as it has an odd smell when grown indoors. It has become a little overused with the increased popularity of Asian cooking. The seeds are an integral part of Indian cooking and together with cumin make the perfect base for curries. The leaves add a wonderful distinctive flavour to leafy salads.
Tip: chop coriander leaves with 2 tablespoons of sesame oil, 1tablespoon fish sauce, 2 tablespoons fresh lime juice, 1tablespoon brown sugar and pour over cooked rice noodles. Top with finely chopped red chillies and toasted peanuts.
Basil
Basil is an annual plant that loves sun, and plenty of watering. Basil is the base of pesto and is the herb that gives tomatoes that lovely zing. The flavour of basil also holds up well in cooking, and is lovely stirred into pumpkin, tomato or mushroom risottos for the last five minutes of the cooking time.
Tip: for a pesto with a difference, use toasted walnuts instead of pine nuts. Cut into quarters and deseed 2 large red capsicums and place in a hot oven until the skin blisters. At the same time, place some chopped walnuts on a baking tray until they go brown. Remove capsicums from oven and peel off the skin and process in a blender with the toasted walnuts, 1 cup chopped basil leaves, ¼ cup olive oil, 2 tablespoons of balsamic vinegar, ½ teaspoon chilli powder and 2 cloves of crushed garlic. If you want to make it less intense, or to use it as a dip, stir in natural yogurt or sour cream.
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