#FarmerFridays: Horsetail Herb Farm
Farmer Fridays Video Series: Horsetail Herb Farm
Happy #farmerfridays to you and to all those out there who love herbs. On this episode of Farmer Fridays, we are rambling through the world of herbal cultivation and medicinal plants with Horsetail Herb Farm.
🛒 To learn more about Horsetail Herb Farm, including where to purchase their products, please visit horsetailherbfarm.com or Facebook.
🍴To connect with the Cortland Food Project, please visit their webpage.
⭐ To discover Cortland County's new local brand, Cortland Harvest, click here.
Illustration by Erika Busse.
Did you know that many of the herbs and plants we use in the kitchen can be classified as medicinal, meaning that they have some component of healing or a health increasing factor to them?
Do you ant to use more herbs but are unsure of where to start? Read on, my friend, for a guide* to what herbs go with what foods! (Insert chefs kiss here!)
Herb Pairing Guide
Basil
Flavor: Licorice and cloves
Cooking Tip: Add at the end of cooking to maximize flavor.
Pair With: Tomatoes, garlic, olive oil, oregano, pasta, onions, chicken, eggs, pizza, green leaf salads, bell peppers, zucchini, apricots, berries, figs, peaches, plums
Bay (Leaf)
Flavor: Herbal and floral
Cooking Tip: Rarely available fresh, fresh is significantly less pungent than dried. Most prefer Turkish or Mediterranean bay leaf flavor over California. Put in at the beginning, remove before serving.
Pair With: Slow-cooked sauces, soups and stews, stocks, beans, game, chicken, lentils, potatoes, risotto, shellfish, tomatoes
Chives
Flavor: Light oniony taste
Cooking Tip: Use raw, or at the end of cooking. Add chive flowers to a salad or use chive stems to tie vegetables together.
Pair With: Eggs, potatoes, sauces, stews and soups, salads, mayonnaise, butter, sour cream, vegetables, stir-frys, breads
Cilantro
Flavor: Bright and citrusy; some claim it tastes soapy
Cooking Tip: Can be used at beginning or end of cooking.
Pair With: Spicy dishes, salsas, chiles, curries, salads, soups, chicken, fish, vinaigrette, apples, bananas, mangoes, pears, summer melons
Dill
Flavor: Combination of celery, fennel and parsley
Cooking Tip: Fresh packs greater flavor than dry. Add at beginning or end of cooking.
Pair With: Fish, beans, hard boiled eggs, beets, soups, sour cream, cream cheese, dressings, yogurt, chicken, potato salad, meats
Mint
Flavor: Sweet, fresh, slightly astringent
Cooking Tip: Peppermint has a stronger flavor over spearmint. Could be added at beginning or end of cooking.
Pair With: Lamb, chocolate, pork chops, jellies, sauces, cocktails, berries, figs and dates. oranges and limes, summer melons, cherries, apricots, plums, apples, pears
Oregano
Flavor: Hint of sweetness with some spiciness
Cooking Tip: Strong, robust flavor especially if dried. Mediterranean oregano is milder than Mexican. Add at beginning of cooking; if adding in an herb bag, do not strip leaves from stems.
Pair With: Pizza, tomatoes, pastas, eggs, cheeses, eggplant, meats, dressings, oil and butter, pesto
Parsley
Flavor: Flat parsley has a peppery bite and curly parsley is relatively bland
Cooking Tip: Flat parsley holds up better in longer cooking, curly looks great as a garnish. Stems have the strongest concentration of flavors and can be added diced finely or in a bouquet garnish.
Pair With: Fish, vegetables, salad, rice, soups, stews, meatballs, pesto, sauces, marinades, bananas, coconuts, grapefruits, mangoes, pineapples, summer melons
Rosemary
Flavor: Pine-like, astringent
Cooking Tip: Add whole stems at beginning and remove before serving; great for the grill. Leaves can fall off so might want to use in bouquet garni. If chopping then dice very finely as it can be quite tough.
Pair With: Lamb, potatoes, marinades and oils, eggs, fish, poultry, pork, tomatoes, onions, ice cream, oranges, apricots
Sage
Flavor: Slightly peppery with touch of mint
Cooking Tip: Robust flavor best with heavy foods. Add at the beginning of cooking.
Pair With: Meats, sausage, cheese and cream based items, sweet and savory breads, stuffings, beans, potatoes, risottos, tomato sauce
Savoury
Flavor: Peppery flavor, winter savoury is more pungent than summer
Cooking Tip: Can be added at beginning or end or cooking.
Pair With: Beans, meat, poultry, grilled vegetables, game
Tarragon
Flavor: Licorice, fennel, sweet
Cooking Tip: Can easily overpower dishes. Heat releases flavor, cook with at beginning.
Pair With: Chicken, shellfish, eggs, bérnaise sauce, potatoes, vinegar
Thyme
Flavor: Sweet, mildly pungent
Cooking Tip: Great paired when cooked with parsley and bay. Can be added at beginning. If using stems prepare for stronger flavor but remove before serving.
Pair With: Broths, soups and stews, flatbreads, meat, poultry, potatoes, stuffings, marinades, cherries, figs, grapes, honeydew melon, peaches, pears
*Please note, this list was taken from The Urban Cultivator.
