Softherbs
Wedefinesoftherbsasbeing,well,soft...withsoftleavesand
ediblestems.Theseherbshavea higherwatercontentthanother
herbsandarelowerinaromaticoils.Forthisreason,theytendto
havelessflavourwhendried,sousethemfreshandinabundance.
Forthemostpart,weaddsoftherbsattheendofcookingto
retaintheirflavour– thinkofthemasa waytolivenandfreshenup
cookedmeals.Wealsoaddthembythebunchtosalads,andAlex
useseverykindofsoftherb(eventhelimp,neglectedbunchesatthe
bottomofthecrisper)tomakea wholespectrumofversatilegreen
saucesandpestos.Likeallleafyvegetables,softherbsarehighin
vitaminsA,C andK,andeachherbis alsoprizedforitsmedicinal
properties,whichweextractinhome-brewedhealingteas.
Softgreenherbsareverydelicateandneedtobecaredfor- unfortunately,neglectmeanstheyareoneofthemostwasted
ingredientsboughtatthesupermarket.If youcan,buysmall
amountsregularlyandpleasetrynottobuyherbswrappedin
plastic.Smallergrocerswitha highturnoverwilloftensellherbs
inbuncheswithoutplastic.Evenbetter,grow your own herbs
andpicktheleavesasyouneedthem.
Youcanstoreherbsina glassofwateronthebenchtoporin
thefridgefora fewdays.Forlongerstorage,gentlywrapthemin
a slightlydampteatowel,thenplaceina bagorairtightcontainer
inthefridgefor5-7days.Checkonthemdaily.Mintandbasilare
theexceptionhere,astheirtender,warmth-lovingleavesturn
blackinthecold.Cutstemsshouldbestoredina glassofwater
indappledlightonthebenchtop. Make sure there are no leaves
below the water level.
SPICYGREEN
THAI-STYLESAUCE
Stirthroughnoodlesalads
orservewithseafood or
rice-paper rolls.Ina foodprocessor,place
1 cup(50gm)corianderleaves
andstems,1 tbspgratedginger,
1 garlicclove,1-2longgreen
chillies,2 tbspfishsauce,
2 tspcastersugar,¼ tspsalt
andthezestandjuiceof1 lime.
Blitzuntilchoppedbutnot
assmoothasa pesto.If you
wanttomakethisa dipping
sauce,loosenthemixturewith
about1 tbspvegetableoilor
morefishsauce.It willkeep
ina jarinthefridgeforupto
2 weeks. Makes about 1 cup.PESTO
Alexbelievesa houseis not
a homewithoutpestointhe
fridge.Usethisbaserecipeto
makea pestooutofanysmall
amount of leftover greens.Place80gmherbleavesor
greens,40gmnutsorseeds,
1 garlicclove,40gmgrated
parmesan(if using)anda pinch
ortwoofsaltin a foodprocessor
andblitztoa paste.Withthe
motorrunning,add100-150ml
oliveoiluntilwellcombined.
Transfertoa cleanjarand
storeinthefridgeforupto
10 days. Makes about 1 cup.Combinationswelike- Parsley,walnut,lemonzest
and1 tbsplemonjuice - Celeryleaves,cashews
andparmesan - Kale,sunflowerseeds
and parmesan
Cornersmith’sAlexElliott-Howery
(left) and Jaimee Edwards.SALSAVERDE
Thisis lovelywithricottaorgoat’scheeseon
toast,oilyfish,a lentilsteworroastedcarrots.
Oraddgreenchilliesanda pinchofground
cumin,corianderandpaprika, and serve with
tacos or on tortillas.Place75gmherbs,suchasparsley,dill,mint,basil
orfennelfrondsin a foodprocessorwith2 small
garliccloves,⅓cup(75gm)choppedpicklessuch
ascucumber,dillpickle,fennelorjalapeños,2 tbsp
picklejuice,2 tbspcapersorthezestandjuiceof
1 lemonorlime,a pinchofchilliflakes(ora Thai
greenchilliif youlikeheat)and¼ tspsalt,and
pulseuntilroughlychopped.Tasteandbalance
theflavourswithmoresalt,extrachilliora pinch
ofsugar,if needed.Add⅓cup(80ml)oliveoil
andblitzuntiljustcombined.Tomakeit byhand,
finelychoptheingredients,thencombinein a bowl
withtheoil.Refrigerateina jarorcontainerfor
up to 10 days. Makes about 1 cup.102 GOURMET TRAVELLER