Clik here to view.
Herbes Salées – Salted Herbs
This is a very old-school Québécois way to preserve herbs, onions, carrots… really any manner of aromatic vegetable. They are chopped finely, mixed with salt, left in the fridge for a week, then...
View ArticleClik here to view.
Herb Vinegar
Resinous herbs can easily handle lights frosts, so this time of year we still have a good deal of thyme, rosemary, and other robust herbs in the garden. Thankfully there is an entire repertoire of...
View ArticleClik here to view.
Chives
Chives are prized for their pure allium flavour, blessedly devoid of the harsh burn of raw onion. Here are some other awesome things about chives. They are hearty perennials, which means they re-appear...
View ArticleClik here to view.
Herb Oil
Herb oil is a powerful tool to have in your culinary belt. It is a fantastic way to preserve a glut of herbs, especially a glut of herbs that are past their prime, for instance basil that is starting...
View ArticleClik here to view.
On Cooking Resinous Herbs
Last night I ate out at an Italian restaurant, one of them new-fangled Italian joints that have hardly any tomato sauce on the menu, and nary a checkered table-cloth or plastic grape vine in sight. I...
View ArticleClik here to view.
Drying Herbs
“Fresh is best.” Armed with this maxim many chefs spurn dried herbs. I’d like to go to bat for dried herbs. Not the dried herbs that have been in your pantry since Harper took office, and certainly...
View ArticleClik here to view.
Herb Oil, Revisited
Many years ago I posted about my default herb oil procedure, which I learned from The French Laundry Cookbook. In a nutshell: blanche herbs,shock in ice water,ring out as much moisture as...
View Article
