EXTENDING THE LIFE OF YOUR FRESH HERBS by making oils, butters, syrup and vinegar. So before those expensive fresh herbs start taking an ugly turn get them before they do and try one of these tips this weekend.
HERB BUTTER
A pat of herb butter enhances grilled seafood, chicken or steak, and you can add it to rice, pasta and soups. For the most flavor, mash in as much of the herbs as the butter will hold. Any tender herb is best. Wrap the butter tightly in plastic wrap os it doesn’t absorb any orders.
1 lb unsalted butter, cut into pieces and softened to room temperature, add a pinch of salt and pepper to taste
1/4 C fresh lemon juice
4 C tender hers such as parsley, cilantro, tarragon, dill, or chives
In a food processor, combine the butter, salt and pepper. Process until creamy paste scraping down the sides. Add the herb leaves and process again until well blended. Shape into 2 logs in parchment paper, roll tightly, wrap well in plastic wrap and chill or freeze. Cut off a slice of the herb butter and lay it on the hot food just before serving.
SIMPLE SYRUP
Bring 1 C water, 1 C sugar and 1/2 packed herbs to a rolling boil in a small saucepan. Remove from the heat, let cool completely, strain, cover, and refrigerate for up to 2 weeks. Use the syrup to flavor iced tea, sorbet or cocktails. Mint is great however, play around with rosemary and lavender.
HERB OIL
In a blender puree 3/4 C tender herb leaves and stems with 1/3 C olive oil, 2 cloves garlic, 1.5 tsp fresh lemon juice. Brush on bruschetta, drizzle over grilled fish, or add to vinaigrette. Keep refrigerated for up to 2 days.
HERB VINEGAR
Heat 2 C white wine vinegar. Combine half a dozen sprigs of fresh dill, a pinch of dill seeds, 1 tbs mustard seeds and a garlic clove into a wide mouth mason jar and pour the heated vinegar over the herbs. Cover tightly and refrigerate for a week. Great over salmon.
BRUISING HERBS
Bruising herbs on purpose. When you want to add fresh herbs to a marinate but don’t feel like picking and chopping them first, try bruising them instead. This is usually done with resinous herbs like rosemary and thyme where you pound the herb just enough to release their aromatic oils. You can use the dull side of a chefs knife, or use a pestle, mallet or muddler.