Timeless Herb Secrets

Make Access Easy

When selecting the best position for your herb and veggie garden consider how easy it will be to get to, and tend the garden. First make sure that when planted each one of your herbs and veggies will be within arms length. It makes tending them a lot easier.

Next, ensure that you don't need to walk a mile, in the dark, through ten other garden beds, to reach your herb and veggie garden.

The natural position for a culinary garden is as close to the kitchen as possible. Simply because the closer the plants are to your kitchen door, the more likely they are to find their way to your dinner table.

But, bear in mind that many kitchens in the southern hemisphere are south-facing and receive limited sun. To a certain extent the same applies to a medicinal herb garden.

The perfect position should be in plain sight as well. Where you will pass it each day as you enter and leave the house.

An aromatic garden can be anywhere where you will be able to enjoy the aromas. Below windows. In pots, or next to the patio or pool.

One of the advantages of herbs is that they can be planted almost anywhere. So if you don't have the space to devote to a herb garden as such look for nooks and crannies in between existing borders and beds in your garden.

Don't discard the idea of a few herbs in containers, either indoors or outdoors. Herbs are exceptionally easy to grow as pot plants.

Source: The South African Herb Growers Guide.

Aïoli (Garlic Mayonnaise)

This garlic-mayonnaise brings sophisticated distinction to everything from sandwiches to dipping sauces. The garlicky original is a Mediterranean basic, but nowadays you see aïoli with all kinds of ethnic flavor profiles and with exotic ingredients like chipotles and wasabi. Aïoli should be very thick and smooth, with a good garlic kick. Also great with crudités, green beans, potatoes, olives, French fries, boiled fish, and boiled eggs.

2    egg yolks  
6    garlic cloves minced  
½ tsp    salt  
275 ml    olive oil  
2 tsp    lemon juice   

1. Whisk the egg yolks with the garlic and salt until the mixture thickens.
2. Add the oil, drop by drop, whisking constantly. As it thickens, add 1 teaspoon lemon juice, and then add the rest of the oil in a steady stream, whisking vigorously.
3. Add the remaining lemon juice to taste and mix thoroughly.
4. Spoon the aioli into a small bowl, place on a large plate, and surround with a selection of prepared vegetables.

Servings: 12
Yield: 300 ml
 
Cooking Tips
The key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools are at room temperature. Varying temperatures may encourage the sauce to separate.
If making mayonnaise is not your thing then simply add 6 minced garlic cloves to a cup (250 ml) of store bought mayonnaise.
 
Nutrition Facts
Nutrition (per serving): 196.5 calories; 97% calories from fat; 21.7g total fat; 35.0mg cholesterol; 99.1mg sodium; 10.4mg potassium; 0.7g carbohydrates; 0.0g fiber; 0.1g sugar; 0.6g net carbs; 0.5g protein.

Source: The Seasoned Chef

Maitre d'hôtel Butter

Equally at home in both the professional and home kitchen, this classic compound butter is a mainstay in the Seasoned Chef's repertoire. Don't let the simplicity of its ingredients fool you. This is cuisine par excellence. It goes especially well with steak or as a sandwich spread. As your experience as a match maker (making food matches made in heaven) grows, substitute the parsley to match the dish you plan to serve the butter with.

125 ml    unsalted butter  
60 ml    finely chopped parsley  
10 ml    fresh lemon juice  
   A pinch of salt and pepper to taste   

1. Let butter reach room temperature.
2. Whip to a thick creamy consistency (en pommade).
3. Blend in other ingredients.
4. Shape or form into moulds.
5. Chill for at least 1 hour to allow the flavours to develop.

Servings: 8
Yield: Makes about 125 ml
 
Cooking Tips
To serve with fish substitute the parsley with fresh fennel or dill.
 
Nutrition Facts
Nutrition (per serving): 108.5 calories; 98% calories from fat; 12.2g total fat; 32.2mg cholesterol; 2.7mg sodium; 15.7mg potassium; 0.2g carbohydrates; 0.1g fiber; 0.1g sugar; 0.2g net carbs; 0.2g protein.