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Using Fresh Herbs by the Fistful

Posted Tue, Sep 04, 2007, 8:36 pm PDT
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It's always frustrating for me to read recipes that suggest some fraction of a teaspoon of an herb. In my cookbooks it's rare to find herb-infused recipes that use less than a quarter-cup of fresh herbs; some even require several whole cups. Using fresh herbs in these kinds of quantities produces dishes that are lively, vibrant, and incredibly satisfying.

Herbs used in large quantities create taste revelations that aren't easily forgotten; can you remember the first time you tasted basil-based pesto? I sure can -- and I recall being stunned at how good something could taste.

I think that many of us home cooks are too used to seeing dried herbs in recipes, the quantities of which are often minute, and falsely assume that we need equally tiny amounts of fresh herbs, too.

Have you ever tried fresh oregano leaves in quantity? Imagine the following oregano pesto:

  • 3 cups fresh oregano leaves, stripped from their stems
  • 1 teaspoon garlic (or, even better, garlic confit, to be covered in a new entry soon)
  • 1/4 cup cashews, slightly browned in a skillet (no oil)
  • 1/2 cup very fruity extra-virgin olive oil
  • 2 tablespoons plain yogurt
  • plenty of freshly ground pepper and sea salt

Blend all of the above in a blender, and spoon it over the hot pasta of your choice. It's incredible! The yogurt makes the whole thing creamy and light, and the cashews give it a toasty depth.

Tarragon is another fresh herb that I love to use in large quantities. Saute some onions (or shallots, or scallions, or a combo) in olive oil until soft, then transfer to a blender. To that add at least a cup of fresh tarragon leaves and whir it around. Add this lovely green goo to chicken thighs, and bake them in a 375 oven for 45 minutes or so. Or add the same "pesto" to a head of chopped cauliflower, and bake that.

Using fresh herbs by the fistful is an easy, healthy way to inject serious flavor into your cooking. And if anyone reading this has a favorite way to use at least a cup of some fresh herb, I'd love to hear about it!

 

                    

My new book is finally ready! You can get a personalized copy from me, through your local bookstore, or online. 

  • 1. Posted by roxann c on Thu, Sep 06, 2007, 10:11 am PDT

    This article gave me a brand new way of looking at herbs. I've been looking for something to really perk up my cooking. I used to be afraid to use herbs, especially by the fistful. Not a problem now!!!

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  • 2. Posted by phillipsmarylyn on Thu, Sep 06, 2007, 7:12 pm PDT

    Lay a large (5 leaf) spring across a lb of fish when it is baking. So rich smelling and the taste is super. Try others. Grow them yourself. Lemon thyme is my favorite.

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  • 3. Posted by ywoman on Thu, Sep 06, 2007, 8:36 pm PDT

    For a great herb salad try this or any variation there of, I use all of the ingredients listed. 1 handful of each; Basil, Dill, Cilantro, Rosemary, Tarragon, Parsley, minced garlic to taste, chopped carrots, sugar snap peas, chinese green peas, green onions, red onions, corn cut from cob, all colors sweet peppers chopped, jicama, sweet potatoe, purple cabbage, green cabbage, raddiccio leaves torn in pieces, sliced raddish, 1 tsp sugar sprinkled over salad, juice from 4-6 lemons, juice from 1 large orange...Basically if you like it, Add it. Needs no dressing but is still awesome with Balsamic Vinigrette, fresh French Loaf.... Every bite is an experience. enjoy !

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  • 4. Posted by Samantha Deed on Fri, Sep 07, 2007, 9:50 am PDT

    Saute sliced carrots and fistfuls of fresh sage (whole leaves - don't chop them up) in tons of butter, until the carrots are cooked tender and the sage becomes crispy. Serve tossed over bow-tie pasta. Delicious and colorful!

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  • 5. Posted by breakawaycook on Sat, Sep 08, 2007, 2:35 pm PDT

    Those all sound like brilliant ideas, thanks! Can't wait to try the carrot-sage pasta in particular.

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  • 6. Posted by barefootin73 on Sun, Sep 09, 2007, 11:49 pm PDT

    LOTS of thyme with baked or roasted chicken, and there is no such thing as too much garlic in ANYthing!!

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  • 7. Posted by justine.dragavon@att.net on Mon, Sep 10, 2007, 11:36 am PDT

    It took me years to discover that one loosely packed tsp. of fresh herbs was ridiculous and began using it by the 1/2 cupful, mixed or plain. More is better. My kitchen shears do a wonderful job in cutting the bunches of leaves into small pieces. Or if you put the whole branchlets into the soup, stew or hot dish simply remove them before serving. They have done their duty. Next time think "handful". You will be taste rewarded. If you want aa good pasta, homemade, here you are: Beat 2 eggs and 2 or 3 Tbsp wter with a fork and add 1 cup of flour. Pour in thin stream to your 3 cups or so, of boiling broth, soup or boullion.It cooks up in a few minutes. Your generous handful of Rosemary, Basil and Thyme, cut up will be boiling in the broth. You can tickle your taste buds with timy dumplings , by adding enough flour to make it thick or thicker and with a teaspoon drop the tiny or large dumplings into the soup. These are good with a jar of spaghetti sauce also. Point is the sim- plicity of cooking delicious gourmet food. This is how we Slovenes do it. Dusty

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  • 8. Posted by Tanya on Tue, Sep 11, 2007, 12:34 pm PDT

    A cup of basil leaves, inthe blender, add a bit of garlic, too your liking & blend adding yellow mustard to thin, about 2-3 tablespoon, pour on salad, chicken anything. Yummy!

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  • 9. Posted by Bryan R on Sat, Sep 15, 2007, 7:47 am PDT

    recently i've made an herb jam. steam herbs, a little spinach, celery leaves and garlic until they're all very tender (can be up to 15-20min). pluck out the garlic, and chop separately. squeeze the moisture out of the greens and finely chop. heat oil in a pan and add the garlic, chopped olives of choice, and spices like cayenne and cumin until you can smell it. add the greens and cook another 10 minutes or so. let it cool and season with salt, lemon, and olive oil. i spread it on bread or potatoes, but it could work as a topper to fish or foul.

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  • 10. Posted by Elizabeth on Sat, Sep 15, 2007, 1:41 pm PDT

    I love herbs. I have a large window box full of them. I put parsley in everything...literally. Also, sage leaves under the skin when you roast a chicken. Cream of parsley soup is also to die for - and few people know the amazing health bebefits fresh herbs, esp. parsley, have.

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  • 11. Posted by David G on Mon, Sep 17, 2007, 10:20 pm PDT

    I can tell everybody how to make a wonderful herb oil from scratch, that can be use for your everyday dipping or cooking. Is simple and tasty. Best regards. www.tuscanycuisine.com

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  • 12. Posted by irjtn on Tue, Sep 18, 2007, 3:44 pm PDT

    I have wanted to cook with herbs, but not sure what to use in what dishes, any help would be great. thanks,

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  • 13. Posted by parkwayrocks on Wed, Sep 19, 2007, 1:28 pm PDT

    AHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • 14. Posted by chocolatemoose108 on Wed, Sep 19, 2007, 3:06 pm PDT

    mmmm...that pasta sounds preeeeeety good!

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  • 15. Posted by chocolatemoose108 on Wed, Sep 19, 2007, 3:10 pm PDT

    you should try making a spice rub....mint, oregano, onion, rosemary.....no real amounts just add the herbs to your taste....great on flank steak.

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  • 16. Posted by chocolatemoose108 on Wed, Sep 19, 2007, 3:10 pm PDT

    you should try making a spice rub....mint, oregano, onion, rosemary.....no real amounts just add the herbs to your taste....great on flank steak.

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  • 17. Posted by gardnr17 on Wed, Sep 19, 2007, 4:11 pm PDT

    I have an herb garden just out my back door, two of my family's favorite recipes are: 1.) Cut a baking potato into halves. Place a bay laurel leaf between the two halves, salt lightly, spray with olive oil or canola cooking spray, wrap in aluminum foil or place in a glass baking dish and bake until tender. 2.) Chop fresh rosemary, parsley (and thyme if you like), then sprinkle over a chicken or cornish hens you've placed on a stand-up roaster and spray with olive oil cooking spray. Bake until tender.

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  • 18. Posted by sageheathen on Thu, Sep 20, 2007, 6:40 am PDT

    I keep a herb garder by my kitchen door, easier to use...try this! 2 cups chopped fresh basil, 1 clove garlic, salt, pepper, and olive oil ( I use extra virgin, it has the best flavor) let sit in bowl on counter covered for 1 hour, spread on toasted garlic bread...yum

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  • 19. Posted by pn1961@att.net on Thu, Sep 20, 2007, 7:42 am PDT

    I am looking for a small herb garden to use in my kitchen window. Any suggestions for something small and easy to grow?

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  • 20. Posted by cutie_gz on Thu, Sep 20, 2007, 9:53 am PDT

    I love herbs. I am taking Herbalife right now. Herbs not only taste great in cooking but they are also a great way to lose weight and gain tons of natural energy. Everyone should checked out www.gothealth123.com. They have everything!

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  • 21. Posted by joanjoe6533 on Thu, Sep 20, 2007, 10:23 am PDT

    I love herbs. I also love soups but something (herb) is missing when I make it. Can anyone tell me what it is? I have asked in restaurants and no one knows or won't tell. There's always a special flavor in those soups, and I would like to come close to duplicating the fantastic flavor. Thanx p.s. I also want to thank you all for the great ideas. I will certainly put them into my cooking experiences.

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  • 22. Posted by ljainak on Thu, Sep 20, 2007, 11:57 am PDT

    SINCE MY HYSTERECTOMY IN 2001, I HAVE MODIFIED MY DIET. ALL THINGS IN MODERATION IS THE KEY. FRESH GREENS(NEVER COOKED),FRESH HERBS ; LOTS OF FRESH CHINESE PARSLEY, ALONG WITH WATERCRESS , GREEN ONIONS,SWEET MAUI ONIONS, IS A DAILY SALAD FOR US ,FRESH FISH (MOST TIMES RAW;SOMETIMES STEAMED), FRESH FRUITS, BROILED CHICKEN 2-3 TIMES A MONTH; OTHER CHOICE OF MEAT IS PORK (MOST OFTEN BAKED). I LOST APPROX. 32 POUNDS IN 3 MONTHS; SLOWLY, I LOOKED AND FELT HEALTHIER; STARTED MORE EXCERCISING AND WEIGHT TRAINING FOR TONING. THE WHOLE FAMILY HAS ADAPTED TO THIS KIND OF EATING.

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  • 23. Posted by Scarlett on Thu, Sep 20, 2007, 12:08 pm PDT

    i

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  • 24. Posted by turner485 on Thu, Sep 20, 2007, 12:40 pm PDT

    I hope garlic is a herb,and if it's not,then guess what,it's my herb.Ilike roasting the garlic until very soft then mash them with a fork and mix with fresh thyme,parsley,and chives for roasting chicken and a lot of other fine herbs. Fresh herbes,fruits and veggies is the way to go.

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  • 25. Posted by turner485 on Thu, Sep 20, 2007, 12:50 pm PDT

    snowflakes

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  • 26. Posted by turner485 on Thu, Sep 20, 2007, 12:50 pm PDT

    snowflakes

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  • 27. Posted by yamayash on Sat, Sep 22, 2007, 1:56 pm PDT

    what also tastes really good is if you make lamb or lamb stew in a pot, use lots and lots of mint leaves (a few handfulls of them) and also lemon rind from 2 or even 3 lemons and some olive oil

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  • 28. Posted by rnkshackelford on Sun, Sep 23, 2007, 2:32 pm PDT

    My husband cooks with loads of fresh herbs from our garden and I use mint by the handsful to make tea. Our grandsons have been found munching on herbs straight from the garden. The 4 year-old, very proudly, told a vendor at the farmer's market that "Papaw grows WEED in the backyard". He calls the herb garden the "beautiful weeds" and has told Papaw and his daddy that they can be his helper chefs when he is on Food Network!

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  • 29. Posted by Erin R on Sun, Sep 23, 2007, 3:08 pm PDT

    I have to tell you Italian Grandmother refused to buy store brand tomato juice. Every year she would can her own tomato juice into which she would put tons of fresh Basil she grew in her own back yard. I think one of the most wonderful salads is just simple sliced tomatos with Basel, tiny mozerella balls (or sliced mozerella) with tons of fresh basil and garlic with olive oil and balsalmic vinegar. Simple is wondeful with tons of freah herbs!

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  • 30. Posted by Naturist Princess on Sun, Sep 23, 2007, 3:23 pm PDT

    Yeah! Love using fresh herbs. I've been trying to grow them too, any hints for growing basil, rosemary, sage, and cilantro. My thyme is doing well.

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