Food Wednesday: herbs

 

It's time to join Kathy's Food Wednesday, where we share anything food related.  For the next few weeks I am going to discuss my herbs and how I use them.  Herbs are an important part of any meal.  

I've been buying a few herbs for several weeks now. 

However, Saturday was the annual Herb Day at the County Extension Office.  I was on a mission to buy the plants on my list, but there were many I couldn't find.  I also bought Thai basil seeds at the local garden center.  If you want to see photos of Herb Day, I hope to share those on Friday Smiles.  I sincerely hope you will drop by on Friday.

These herbs were not cheap.  In fact, I don't believe I got any bargains.  Earlier in the year, I bought a few seeds (yes, the oregano seeds were $6.00 (USD) and the ones on the far left are seeds I purchased last year that I never planted.  Most of these were flower seeds, though.

I hope to get these planted in the next week, but I can only work an hour or so after sun up, since Wichita's temps are topping 90 F (32.2 C) each day.  Adding the humidity, the feels like temp tops 95 F (35 C).  The plants in round pots were $4.00 (USD) each, as were the square beige pots in the back.  The square pots in black were $3.50 (USD) each.  I purchased five from that vendor.

I also have seeds I purchased earlier in the season and some from last year.  I may not have enough pots for all of these.

This overwintered.  I had no idea if it was something I had planted or not.

If you know what this is, please let me know in comments.

Plant net wasn't much help.  It gave different results for the top view and the side view.  None of the results were over 10% accurate, and most were about 2% according to their results.  The only result that was the same between the top and side views was goldenrod.

Back on task, here are two of my favorite herbs.  They also overwintered as this pot was left outside all winter.

This pot also wintered outside, but I know this contained dill before I harvested it last winter.

I know these are all volunteer that were caught when this pot was on the table.  Cilantro is the fresh leaves of the coriander seed/plant.  Cilantro is an acquired taste.  When I first tasted it, I didn't care for it.  Over the years, it has come to be my second favorite herb.  It's a good thing, too.  I use it in lots of dishes, from Asian to Lebanese to Mexican.  It is pungent and has a combination of lemon, sweetness, and pepper taste. 

Cilantro makes salsa sing.  It adds flair to pesto.  It even livens chicken and Thai soups. Add it at the end of the cooking process, or it will lose all its flavor (ask me how I know this).  Don't bother drying it.  It loses most of its flavor if you do. It works best when you grow it, but if you buy it, make sure it is fresh. It doesn't store well or last long in the refrigerator.

A good way to preserve cilantro is to make herb butter.  Simply combine 1/2 cup real butter with 3 teaspoons finely chopped cilantro.  You can also add 1 teaspoon lemon zest, but I seldom take time to do that. Combine and form into a ball or log.  I wrap mine in plastic wrap and store in the refrigerator.

 

You can also make cilantro salt that can be used in any recipe that calls for salt. Just add four parts finely chopped cilantro to one part kosher salt.  DO NOT use iodized salt, as it discolors the salt.  Store in an airtight container in the refrigerator.

 

I have already spent too much time showing my other herbs this week.  I will discuss my favorite herb next week.  Don't forget, I'll take you to Herb Day on Friday.

Be sure to meet me at Kathy's for Food Wednesday.  Bleubeard slept through it all even though I bought a catnip plant.