Timeless Herb Secrets

Make Your Own herbes de Provence

In a previous post I shared a recipe to make your own bouquet garni. Another great French blend is herbes de Provence which is often sold dried in little terracotta pots topped with the patterned cloth, or in brightly coloured bags of the same material. If you make herbes de Provence with fresh herbs I can guarantee that you will get compliments galore each and every time you use it.

Here's how to make your own herbes de Provence…

Mix one tablespoon each of finely chopped fresh oregano, savory, thyme, marjoram and rosemary.

This traditional French blend will add real French flavour to any Provencal dish. If you're not into French cuisine use it to complement your salads, vegetables, meat dishes and even hot desserts.

Never limit yourself to just one or two blends. Even if they are powerful in their own right you don't want to be accused of being a boring cook. Don't only look at French cuisine either. Study your own cookbooks and watch the celebrity chefs on television.

Look for recipes that use more than three herbs, spices or flavourings. Remember. For the best results never limit yourself to only one or two herbs per dish. Rather use three or four, plus a spice or two. It's the secret to greater depth in your finished dishes.

Foreign visitors to South Africa are often taken aback when they sample dishes like bobotie for the first time. The curiously tasty mixture of sweet and savoury is a legacy from the Malay cooks who adapted oriental recipes, and used local ingredients to create a new and unique culinary tradition.

Be patient with yourself and you will develop your own tried and tested herb and spice blends that you can use with just about everything. I love infusing my blends in vinegar and olive oil as well. That way they become truly universal, and they are popular gifts.

But don't just copy successful blends…

Take your culinary adventure one step further. Start changing proportions, next try to add, delete or substitute the ingredients in your blend recipe.

Which of your current recipes will benefit from a generous helping of herbes de Provence? Who can you invite to share this culinary adventure with you?

When will you become a Seasoned Chef?

Simple Herb and Spice Blends

As busy cooks we are always looking for easy ways to increase the flavour and interest of our dishes. One of the most overlooked ways of doing this is to use blends of herbs, spices and flavourings. And who better than the French to show us how to make these blends?

The French approach is one of both simplicity and subtlety. The classic French dish hardly ever uses a single herb, but usually combines a bouquet of herbs that add an indefinable quality to a dish, but never dominate it.

These blends of herbs and spices are known as bouquets garnis. The French term for a 'bundle of herbs.' But they are a lot more than a mere bundle of herbs.

A blend is a secret "SYSTEM" that will Save You Stress Time Energy and Money.

With a mere handful of carefully selected herb and spice blends in your cooking repertoire you will be able to create a nearly endless variety of nutritious gourmet meals at will. Dishes that will, without fail, get compliments galore!

The aim of a blend is simple: To produce a balanced, complex flavour that makes your diner want to take another bite, not analyze it. In other words - it's made for those that love good food.

Different blends are used for meat, fish, sauces, dressings, etc.  The success of a herb and spice blend, like any recipe, depends on:

1. Selecting herbs and spices that compliment each other.
2. Finding the correct proportions for each ingredient.

The original bouquet garni of parsley, thyme and bay is still used to flavour meat based casseroles, stews, stocks and soups. These days rosemary or a twist or orange peel is added as well.

It's so easy to make. You only need:
3 stalks parsley,
1 sprig thyme and
1 bay leaf

Tie the herbs together in a little bundle with a piece of sting. Add the bouquet garni to any stew, sauce or casserole you're preparing and remove the bouquet garni before serving. I prefer using fresh herbs but you can use either fresh or dried herbs.

What will you do in the next 7 days to get some compliments for your own cooking?

Source: The Seasoned Chef

Cooking With Lemon Balm

If you want to start experimenting with herbal teas, lemon balm is probably the best herb to begin with. The taste is very mild and lightly lemony and it is soothing and calming.

Make a quick cup of tea using two or three sprigs of lemon balm, pour over boiling water, and let it draw for five to ten minutes, strain and add some honey (optional). If you are really tearing your hair out, drink a cup three times a day. Or make a cup of rooibos tea and add the same amount of lemon balm.

It is also very nice as an iced tea, especially during the hot midsummer months, and has just the same calming effect. Besides being a quick pick-me-up tea or iced drink it can also be a delicious addition to fruit salads, fruit drinks and even fresh salads. Tear the fresh young leaves for use in salads or chop them fine and scatter of steamed vegetables.

The lemon-mint flavour complements Thai dishes and stir-fry's and it goes especially well with fish and chicken. Try using it in delicate sauces, stuffings, marinades and even salsas. Or make a balm butter and serve over poultry or fish.

Because the flavour is so delicate you can use generous amounts and it is best added about 10 to 15 minutes before serving to cooked dishes.

Matches Made in Heaven
Balm goes well with apples, apricots, soft cheeses, chicken, courgettes (baby marrows), eggs, figs, fish, melon, mushrooms, nectarines, peaches, peas and tomatoes.

Flavour Pals
Balm enjoys the company of chervil, chives, dill, fennel, ginger, marjoram, mint, nasturtium, and parsley.

Recipe: Lemon Balm Butter
Cream together:
100g softened butter
1 tbsp finely chopped fresh balm leaves
a squeeze of lemon juice
freshly ground white pepper

Serve on grilled fish or veal steak, or use to spread on chicken, fish or veal before grilling, or to butter bread for chicken or fish sandwiches.

Recipe: Orange Salad with Lemon Balm
4-6 oranges
2 green peppers
4 tbsp French salad dressing
2 tbsp finely chopped balm

Peel oranges, removing pith and pips. Slice wedges in half lengthwise and arrange in a shallow dish with thin slices of green pepper. Mix salad dressing and chopped lemon balm and allow salad to marinate for 1-3 hours before serving with roast poultry.

Source: The Seasoned Chef

A Herb for Your Nerves

We can all do with as much Lemon Balm, or Melissa, as we can find. A soothing cup of lemon balm (Melissa officinalis) works wonders for feelings of anxiety - brought on by the stress of exams, meeting deadlines or just that run down feeling that catches us when seasons change.

Sweet smelling lemon balm is a proven nerve tonic that has traditionally been used to lift the spirits and was even believed to encourage longevity, if used with sage. The 17th century herbalist John Evelyn wrote "Balm is sovereign for the brain, strengthening the memory and powerfully chasing away melancholy."

That's why it's also regarded as an excellent herb for students of all ages. Drinking lemon balm tea is supposed to encourage a clear head and improve memory when studying. That's probably because of the herb's carminative, relaxant and anti-spasmodic actions that help the body to relax, reducing feelings of anxiety, mild depression, restlessness, and irritability.

It is an outstanding herb to use for insomnia (especially if combined with valerian) and it will cure cold sores (fever blisters) if applied topically (as a salve) at the first sign of an outbreak. It also relieves indigestion, acidity, bloating and colicky pains that usually accompany stress.

Food gardeners plant it to attract bees and seasoned cooks use it in a variety of dishes where a lemony scent or flavour is needed without the acidity of lemons. It can be considered essential if you like stir fries and chicken with fresh lemon balm and herb stuffing is a match made in heaven.

Lemon Balm does not dry or store well so it's best to grow your own for daily picking. Plant lots because you will always be picking it for a quick pick-me-up tea or as a delicious addition to fruit salads, fruit drinks and even fresh salads.

Recipe: Lemon Balm and Herb Stuffing
Use any of your favourite whole chicken recipes and add this stuffing for an interesting and flavourful variation. It goes especially well with any peri-peri chicken recipe.

½ onion, chopped
2 cloves garlic, crushed
2 sticks celery, chopped
1 cup chopped lemon balm
½ cup thyme sprigs, chopped

Clean the cavity of the chicken and season the chicken as per your recipe. Mix all the herbs and stuff into cavity. Cook chicken as per recipe. Remove stuffing before serving.

Source: The Seasoned Chef

Soup Herbs and Spices

I'm often asked for a list of herbs to go with a specific theme. Here's one such list of herbs and spices that you can use to turn your ordinary soups into delightful culinary adventures.

If you can buy only one soup herb or spice you should buy parsley as it's such an excellent garnish for all your soups. Preferably Italian or flat-leaf parsley as it can stand up to the longer cooking times.

If you can buy three include chives, to use as a delicate garnish with all kinds of soups, and lovage because its excellent added to the stock of all soups.

If you can buy five include savory and thyme because they are good all-rounders and make nice additions to bouquets garnis.

If you can extend your list to ten, add basil, bay leaf, celery, cloves and marjoram. This will allow you to make an endless variety of bouquet garnis for just about any soup you can make.

If you don't have any limits on your budget and space here's a list of the 36 herbs and spices Teresa recommends. You will note that she use the classification system we developed for making your own bouquets garnis. If you need more information on this system and how it will improve your cooking invest in the Seasoned Chef home study program. It's available in electronic format from www.mastercookingwithherbs.com.

Fusion Soup Herbs:
Bay leaf, chervil, chives, marjoram, parsley.

Mild Soup Herbs:
Anise, basil, borage, dill, fennel, celery, coriander, salad burnet.

Robust Soup Herbs:
Garlic, ginger, hyssop, lemon balm, lovage, mint, oregano, savory, sorrel, tarragon, thyme.

Other Soup Flavourings:
Allspice, cardamom, cayenne, cloves, coriander seeds, cumin, juniper, mace, nutmeg, paprika, rosemary, sage, turmeric.

Butternut Soup

This is one of the easiest butternut soup recipes around. Serve it hot or cold. And let me know what you think.

If you are interested in cooking with herbs and you want to learn how to create wholesome meals that burst with flavour, join us in The Seasoned Chef e-learning program.

In just a few hours a week (doing what you do anyway, cooking for yourself and your guests), we will help you elevate your cooking from boring meals to gourmet masterpieces that burst with bigger and bolder, flavour, freshness and flair.

Learn more at www.MasterCookingWithHerbs.com

Butternut Soup

Servings: 4 persons

40 ml butter
1 onion, chopped
Pinch of ground cumin
500g butternut, peeled and cubed
300 ml chicken stock
15 - 20 ml lemon juice
125 ml cream
1 tbsp lemon thyme finely chopped plus a few sprigs for garnishing
Salt and freshly ground black pepper

1. Sauté onion in butter until soft. Add cumin and sauté for another 30 seconds.
2. Add butternut to chicken stock and bring to the boil.
3. Cover, reduce heat and simmer for 15 - 20 minutes until the butternut is soft.
4. When butternut is soft, remove from the heat, add the lemon juice, cream and lemon thyme.
5. Blend until smooth in a food processor.
6. Season with salt and black pepper.
7. Garnish with a dollop of cream in the centre of the bowl, and a sprig or two of lemon thyme.
8. Serve with freshly made bread.

Exposed: The Cure-All Myth

Many people explore herbology because they believe it to be a cure-all. Maybe you also share that belief. And as we discussed in a previous post, when you start using herbology you'll see a phenomenal shift.

But that does not mean that you've discovered a cure-all for all health related problems.

In the foreword to her wonderful little book "Herbal Medicine" (ISBN 1-85230-591-6) herbalist Vicky Pitman relates the beautiful Cherokee tale of how the green people came to the aid of human beings. By the way, this book is a worthwhile addition to your reading list.

The tale goes like this:

"In the beginning of this world, all creatures could speak a common language, and respected and understood one another, taking only what they needed to live. Gradually however, humans began to abuse their place in the Great Life: they took more than they needed, lacked respect for fellow creatures, trampled on others carelessly.

The other animals held councils to try to decide how to solve the problem of man, but could think of no plan that would work. Finally the insects thought up the idea of giving diseases to humans to kill them off, and diseases began to appear among humans, but although many died, many survived. The insects then went to the Green People, the plants, for help in totally destroying arrogant humanity.

After four days of deliberation, Grandfather Ginseng, the chief of the Green People, replied, 'We have heard your words and there is much truth in them. People have hurt and abused us as much or more than they have you. But we also understand that man is still young and foolish and we are all part of the same Great Life.

So we have decided that if people come to us in a good way, a sacred way, we will help them by giving them the cure for every disease which you, the insects, have made."

Surely, this is just a tale?

It certainly is, but this tale hints at the fact that herbology is not a cure-all for all health problems. It suggests that what herbology might work for, is limited to those conditions that are sometimes termed 'organic' diseases - caused by "insects." Referring to bodily sickness, injury or disease.

Problems in the spiritual, emotional and mental realms is according to this tale not within the scope of plants.

Knowing the nature and cause of a health problem is fundamental to developing a treatment protocol. There is no point in trying to use a remedy for something which is way beyond its natural abilities. To this end herbologists spend considerable time studying the nature and cause of disease. Or why we get sick.

The Cherokee tale also hints at the fact that herbology must be used within a specific framework, or way, to be a cure.

This means that to be truly effective it must be used by knowledgeable people in a way (treatment protocol) that acknowledges that they and the plants they use are mere tools in the hands of the only True Healer - God Almighty.

Does that mean that I need to do a course before I can use herbs?

No, quite to the contrary, it just means that you have to know a tiny bit more than what popular herb books and the media in general share with you. For starters you have to know which health problems you can safely treat yourself at home.

And the rule of thumb here is that you can only use herbology to treat a self-limiting disorder that you normally treat yourself using other methods. These are those conditions that are generally not serious and are often self-correcting. Meaning that you normally won't go to your doctor when you get them. You'll go to the supermarket and buy a remedy off the shelf.

And normally if the symptoms persist longer than usual, or develop into others that are more severe, you immediately stop your self treatment and you consult your health practitioner. You do that, don't you?

Next you need to be aware of what is called the 'placebo effect'. Because as the above suggests, your condition would have improved irrespective of the treatment used.

So, was the remedy 'hocus pocus' or real? And that is the subject of a future post.

Vichyssoise Recipe

The origin of vichyssoise - a cold creamy leek and potato soup - is a subject of debate amongst culinary historians. Whilst they are trying to establish whether it is a genuine French dish or an American innovation, we are making it at every possible opportunity, much to the delight of our guests.

According to Wikipedia its cold serving temperature is used for comedy value in entertainment. For example, in the 1992 movie Batman Returns, Bruce Wayne is surprised at its temperature, saying "It's cold!" to which his butler, Alfred responds that "It's supposed to be cold."

Similarly, on an All in the Family episode, Archie Bunker's neighbour brings over a dish of vichyssoise for dinner. Before tasting it, Archie brings a spoon up towards his mouth, blowing on the soup to cool it, and then remarks as he tastes it, "Boy, this soup is cold, and I hardly blew on it at all!"

Cold dulls our sense of taste, so vichyssoise, require more seasoning than a warm potato-leek soup. Taste the vichyssoise again just before serving and adjust the seasoning as needed.

Makes about 4 cups
Preparation time: 25 minutes + 2 hours chilling
Cooking time: 60 minutes

250g leeks, white part only
4 tbs butter
1 stalk celery, thinly sliced
250g potatoes, peeled and diced
875ml chicken stock
Salt and white pepper to taste
175ml whipping cream
4 tablespoons snipped fresh chives
Paprika to garnish.

1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice thinly.
2. Melt butter over low heat in a saucepan and add the leeks and celery. Sweat without browning until they are soft. Stir occasionally. About 15 minutes.
3. Add the diced potatoes and chicken stock, season with salt and pepper and bring to simmer.
4. Simmer until tender, about 45 minutes.
5. Puree the soup in batches in a food processor or blender and strain through a sieve.
6. Cover with plastic wrap and allow to cool.
7. Blend in ½ the whipping cream.
8. Place in refrigerator to cool for at least 2 hours.
9. Serve in well chilled bowls. Softly spoon the remaining cream into the center of each bowl and garnish lavishly with the chives. Then sprinkle lightly with paprika to add colour.

Try it and let me know what you think.

Are You A Spectator or A Participator?

First up, if you were one of the many that made your herbology wishes for 2009 known, thank you. The wish list is taking on form and one of the recurring wishes: "Where do I start?' is addressed in this newsletter.

But before I get to where to start, I think it is important that you know that the key to herbology is to be your own best testimonial.

That is: be your own example of what herbs can do for people, and that means actually doing it yourself.

I know this sounds obvious, but sometimes people just want to know-it-all and not really get their hands dirty doing any of the stuff. They want to rant-and-rave, but they have no intention of feeling the grass on the pitch.

Maybe they don't have the courage to take the herbs and try them out, or to really change their life in terms of food intake and physical exercise; maybe they don't enjoy the taste of some of the herbs, so they're afraid to really commit to the daily quantities necessary for a positive change. Maybe they love the lawn too much and don't want to spoil it with a food garden.

Are you a spectator or a participator?

"But I'm no spectator," I hear you say "I love my herb books, I read them and I memorize them. Fact is, I'm here. I'm reading this."

Reading books, newsletters and whatever you can lay your hands on, is great. But reading and memorizing simply makes you a knowledgeable fan. It does not make you a player.

To become a player you actually need to get involved on the playing field.

Find ways to bring herbology into your life and make it part of your daily routine. Then observe what happens in your cooking. Observe what happens in your heart when you garden. Observe what happens to your dis-ease symptoms.

Because the moment you become a participator you will experience a phenomenal shift.

How do you eat an elephant?

Herbology is such a fast field that it is natural to feel overwhelmed. Where do you start? How do you learn all there is to learn?

The obvious answer is: bite by bite. But there is more to eating an elephant than doing it in small chunks.

You also need to be hungry and you need to be committed to finish the elephant once you've started.

What is the first step?

The first step is to take  an inventory of where you are right now.

For example. If you are here because you are interested in becoming your own herbalist.
Write down your current level of physical health, what symptoms you might be suffering from, if you have recurring headaches, or joint pains, or whatever, jot them down.

Have you been given a disease label by a doctor such as diabetes, cancer, heart disease or some other disorder?

What medications are you taking on a regular basis. Natural, over the counter and prescribed?

Write all these down so you have a list you can look back on.

Why is this important?

One of the things I've noticed with people is when they become players instead of fans, they often forget where they came from. Their transformation doesn't necessarily happen overnight, and because the change is gradual, they tend to forget how miserable things were when they were sitting in the pavilion instead of being in the players locker room.

So, it's important to record your starting point so you can look back and compare your results.

Will you 'get' the gift of herbology?

The beauty of herbology, like all else in life that has lasting qualities, is that it is there for the asking. Herbology is a gift from a merciful and loving God and all you need to do is to accept this gift. Irrespective of who you are, what you are, and where you are. It's yours.

But here's the thing that most people miss about this gift.

Like salvation it is not given to us. It is offered to us. The difference being that when someone offers us something we have to act on the offer. If we decide to accept it, we have to say "Wow, thank you for your offer", then reach out, take ownership and become living proof that we have this gift.

It's decision time. If you accept this gift on offer - to become a player instead of a fan - then do your inventory this week still. Make an appointment with yourself in your diary if that's what it will take.

Related Posts:

Reconnect with Herbology

Gazpacho Recipe

In January our southern hemisphere food gardens have such an abundance of tomatoes that we sometimes run out of ideas for using them. This recipe of Andalusian origin combines this abundance with a medley of other summer flavours  for an exquisite cold soup.

Gazpacho, which means "soaked bread' is perfect for hot summer days and you can serve it as a starter or as a light meal. We like the fact that it is simple to prepare and once you get the hang of the recipe you can actually throw it away and just follow your heart.

What's more it is one of those dishes that always earns us compliments from our guests. So when you want to impress, gazpacho wont let you down. But there's two secrets to making gazpacho: first is to use tomatoes that burst with flavour. If the tomatoes taste like nothing the gazpacho will taste like nothing. The other secret is to make it a day in advance for a mature, well rounded flavour.

Serve the garnishes in separate small bowls and pass them around so that your guests can add their own.

Preparation time: 35 minutes + 2 hours refrigeration
Total cooking time: None
Serves 6 - 8

3 ½ lb (1,75kg) ripe tomatoes, quartered and seeded
¾ English cucumber, unpeeled and roughly chopped
1 onion, chopped
½ green bell pepper, coarsely chopped
2 cloves garlic, chopped
2 ½ oz (75g) stale white bread, crusts removed
2 tbsp red wine vinegar
½ cup olive oil
1 tsp salt
Black pepper to taste

Garnishes, choose from:
English cucumber, unpeeled , diced
Green bell pepper, seeds removed, diced
Croutons
Hard boiled egg
Chopped fresh herbs - basil, parsley, dill, chives

1. Prepare the tomatoes, cucumber, onion, green pepper and garlic.
2. In a food processor or blender, process the bread into fine bread crumbs.
3. Add the vinegar, tomato, cucumber, onion, green pepper, garlic and salt.
4. Puree and then pour in the olive oil in a thin steady stream. If you want a gazpacho with a very fine texture, push the puree through a strainer before adding the oil.
5. Check the flavouring, season with salt and freshly ground black pepper and add a little more vinegar if required for a refreshing tang.
6. Check the consistency - the soup should be fairly thin, so you may need to add a little more water to dilute it.
7. Cover the bowl with two layers of plastic wrap and chill in the refrigerator for at least 2 hours.

Try it and let me know what you think.