I've added a new program called Maker Classes to my monthly cooking classes at the Leesburg Public Library. In these special classes, I invite an industry expert to class to share their role in the food industry, including a lot of awesome local farmers.
My first industry expert this year was Blandine Galbreath of Simon Seed. She helped clear up a lot of confusion with some great tips on growing fresh herbs. A lot of people are confused and often intimidated by the idea of using fresh herbs in their cooking. You may have heard that fresh herbs are best, but if you haven’t had a lot of experience using fresh herbs then you’ll probably have more questions than answers.
Should I grow my own herbs?
Which herbs pair with which types of food?
When do I add them to the cooking process?
All are reasonable questions and the answers are not complicated. If used properly, fresh herbs will make your food taste great and make you feel like a professional in the kitchen.
Before we go further, let’s answer this age-old question: are fresh herbs better than dried?
To be honest, many times it is just your point of view, what you prefer and the cooking techniques used in a dish. In most cases, dried herbs are more potent than their fresh counterpart so you would need to use less — reduce dried herbs by a third — while fresh herbs are more subtle and are said to retain more nutritional value.
Fresh herbs also make a dish look more appealing when used at the end of the cooking process.
Keep in mind that dried herbs will eventually lose some of their flavor over time and they usually last a year before they need to be replaced. On the other hand, once cultivated, fresh herbs have a limited shelf life and must be stored properly — about a week in the refrigerator.
Look for vibrant color and pungent smells that are related to the herb.
Buy closest to the use date as possible to avoid spoilage.
If herbs are tied together, untie and cover with a wet paper towel and store in warmest part of the fridge, like the door.
Wash right before use in a bowl of water. Some herbs like cilantro and parsley may need to be washed twice.
Unused herbs can be added to oil or broth and frozen to use at a later date.
Growing and sustaining your own food source is always a good idea. One of the best advantages of growing your own herbs is that it allows you to cultivate right before you are ready to use, ensuring you have the freshest herbs. Every herb is unique and requires certain growing conditions and cultivation methods — such as using the largest leaves first to encourage growth and not taking more than you need.
If you have more gardening questions and would like to start your very own herb garden, visit Blandine at Simon Seed, located at 105 W. Magnolia St. in downtown Leesburg. Call 352-787-4415 for hours of operation.
Here is the recipe I shared in class. If you would like more recipes, visit the recipe rack located just inside the front entrance at the Leesburg Public Library.
Add couscous and sauté 1 minute.
Cover, remove from heat, and let stand 5 minutes.
Fluff with a fork. Stir in tomatoes, onion, the fresh herb of your choice and feta.