In New York City, Philadelphia, Tokyo, London and thousands of small, unknown towns and villages world-wide, there's a bistro, bar, café or restaurant named after a savory herb or spice. This is no coincidence, as culinary schools devote large parcels of curriculum to teaching about herbal seasoning. Herbs get more than a passing daily thought by your favorite chef. They are the heart of the kitchen and without them, well…many sauces would dwell in despair. A poorly seasoned dish is the bane of commercial kitchens everywhere. Four indispensable herbs and a short, passionate discourse on each: · Basil -- The very reason Pesto exists. Anything with tomatoes, sausages, fish, potato soup, a good Brie, garlic and olive oil- they're best with Basil. Sweet Basil or Common Basil is the classic and most versatile Basil. Strains offer flavors of lemon and lime. Intensity varies from milder to the spicy Thai Basil - but don't let "milder" fool you - Basil shares no kinship with bashful and reticent herbs. Colors range from pure green to black-green, and to deep reds and purples, making Basil visually one the most interesting and versatile herbs to grace a kitchen. · Rosemary -- Grows to be a beautiful 4' shrub in temperate climates. It is often associated with French cuisine and is considered a necessity to the most humble kitchen. Add it to any marinade, pair it with potatoes prepared in every way for the best you've ever had, steep it in your tea (and serve it warm or cold) and let it change your chicken recipe into a masterpiece. · Thyme -- This precious herb is not as high profile as Basil or Rosemary but it is essential in any serious kitchen. Thyme works wonders when combined with Parsley and Bay Leaves. It brings life to a pot of stew, is perfect with pork, and is one of the key ingredients in the little bottle of dried Herbs de Provence or in a homegrown bouquet garni. · Oregano - The first thing that comes to mind when thinking of an Italian kitchen is that gutsy little herb, Oregano (okay, maybe red quaffing wine is your first thought). There's Greek and Mexican Oregano varietals - the Greek being the one we know best. For centuries, botanists have opined that Marjoram and Oregano are almost one-and-the-same. Any cook, with a nose for aroma and a palate for flavor, will concede they may be kissing cousins, but twins - no way. Tomatoes, cheeses, eggs, ground beef and, of course, pizza, are much better for it. A little bit goes a long way and it doesn't lose its flavor with long cooking times. Seasoning is an art - a skill unto itself…Praise to the chef or home cook who delights in getting it just right. By: Aariana Adams | | |||||||||
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