Simplifying Herb Preparation with a Must-Have Kitchen Tool

Fresh and dried herbs are not interchangeable. Fresh herbs are essential for raw dishes such as salads, dressings, pesto, and garnishes. Compared to their dried cousins, they taste and have more flavor. Its main defect is the lack of planning. While fresh herbs need to be cleaned, peeled, and cut before using, dried herbs are ready to use. Depending on the herb, this can be a very laborious operation.

Meet the herb stripper, an underappreciated device that can speed up your prep time if you prefer to use fresh herbs. As the name suggests, herb strippers help remove leaves from stems. To accommodate a variety of herbs, they feature holes of different sizes. Simply slide the stem through the smallest opening it can fit into.

Some models may also come with a blade, allowing the same tool to be used to chop and strip herbs. Some people have attached bowls to catch the leaves that come out of the holes. This technology could completely change the way people prepare meals using fresh herbs. They may be motivated to use herbs more often after witnessing how quickly the stripper works. It could even encourage home cooks to experiment with new plants. So, keep the following in mind.

To start, be sure to wash and dry any fresh herbs you buy right away to remove any dirt or pests. Place the herbs in zip-top bags after wrapping them in paper towels. Use the herbs within a few days to get the most flavor out of them, but the paper towels will help keep them fresh. Fortunately, there are many ways to value your unique preferences. One of the most commonly used herbs is basil, perhaps for its sweet and slightly spicy flavor. Although it can be used in other cuisines as well, Mediterranean dishes frequently use it.

Not to mention that it is the herb most frequently used in pesto. Whether you’re cooking fish, poultry, or homemade pasta sauce, add the leaves (not the stems) last for maximum flavor and nutrition from basil. Because rosemary is a difficult plant to prepare, it works well for weeding. Still, the leaves have a wonderfully woody and piney flavor. This makes it perfect for foods like roast potatoes, lamb chops, chicken, and roast beef. It tastes fantastic with pie, sweet potato fries, and flatbread too.

The herb cilantro, also known as coriander leaf, is controversial. Some people say it tastes like soap, while others like the flavor, which is bright and spicy. Nonetheless, it is a staple in Latin American and Asian cuisine. Cilantro is delicious raw or cooked and has just the right amount of flavor. Dill: Dill is a common staple in Scandinavian and German cooking. It has a strong, clean, earthy flavor that is subtle. It pairs well with chicken, yogurt, seafood, salads, soups, and egg dishes like quiche, among other foods.

Marjoram: Although not as flavorful as oregano, marjoram is very effective. It complements meat and vegetables well, but also works well as a flavoring for salads, soups, sauces, fish, and other foods. Save the stems to flavor soups or broths; the leaves are used in these recipes. Thyme: French cuisine uses thyme. Its strong flavor and floral aroma enhance cooking without overpowering other flavors. Using an herb garnish such as rosemary helps simplify the thyme preparation process. It pairs well with bread, potatoes, and roast chicken, as well as cocktails.

Mint: Although this plant is commonly associated with drinks and baked goods, there are many more uses for it. Pairs well with sandwiches, salads, chicken and curries. You can also use it to give a special touch to a fruit salad. Parsley: Another useful and much appreciated herb, parsley has a fresh and subtle flavor. The stems can also be used in cooking, although the leaves work best. Use it as a garnish to add flavor to salads and to flavor soups. Although there are countless combinations, pasta, butter, eggs and lemon are some of the foods with which parsley combines especially well.

Because of its powerful flavor, oregano is essential in dishes such as pizza sauce and chili spaghetti. Use oregano early in the cooking process because it can handle heat better than other herbs like basil. To avoid overpowering the other components, use oregano sparingly. Save the stems for broths and soup infusions.

Like this post? Please share to your friends: