Transcript Herbs 10/17

Herbs!
Objective: Students will
be able to identify various
herbs and determine how
and when to use them
Herbs
 Herbs- Leaves or
aromatic plants and are
used primarily to add
flavor to foods
 Fresh and dried
 Aroma determines the
quality in both fresh
and dried herbs.
 Old herbs have a weak
or stale aroma
 Should have nice color,
fresh-looking leaves and
stems
 Should not have brown
spots, sunburn, pest
damage, or wilt.
Herbs
 Should enhance and
balance, not overpower
a dish’s flavors
 Usually added to a dish
at the end of cooking
time, to prevent the
flavor from cooking out
 Dry herbs are usually
added early
 More intense flavor
Storage
 Loosely wrapped in
damp paper or cloth
and placed in a plastic
bag to help retain
freshness and reduce
wilting
 Stored at 35- 41 degrees
Basil
 Leaves are pointed and
green.
 Peak season is summer
but is usually available
year round.
 Uses for basil include
flavoring sauces,
dressings, chicken, fish,
pasta dishes, pesto,
infusing oils and
vinegar
Thyme
 Has very small leaves
 Peaks in the summer
 Thyme is used to flavor
soups, stocks, stews,
and braises.
Parsley
 Has feathered leaves.
 May be curly or flat
(Italian parsley)
 Available year- round
 Used as a garnish and a
flavoring for sauces,
soups, dressings, and
other dishes
Rosemary
 Shaped like pine
needles
 Available year-round
 Large branches can be
used as skewers.
 Popular in middle
eastern dishes, grilled
foods, and marinades.
Sage
 Has large green leaves
that may be furry or
velvety
 Peaks in summer
 Popular as a flavoring in
stuffings, sausages, and
some stews.
Tarragon
 Has narrow leaves with
a pronounced licorice
flavor.
 Peaks in summer.
 Used with chicken, fish,
veal, and egg dishes.
Cilantro
 Similar shape to flat-
leaf parsley, with a
pronounced, unique
flavor.
 Peaks in mid to late
summer.
 Component of many
Asian, South American,
and Central American
dishesh
Oregano
 Has small oval leaves.
 Peaks through summer
 Used in a variety of
sauces and with poultry,
beef, veal, lamb, and
vegetables
Mint
 Has pointed, textured
leaves.
 Peaks through summer
 Used to flavor sweet
dishes, beverages and in
some sauces.
Chives
 Resembles hollow
blades of grass.
 Mild onion flavor.
 Used as a garnish, on
fish, potatoes, soups