Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:158

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:159

61264 - Herb and Spice Companion_146-256.indd 159 3/7/15 5:30 pm

(Text)

COMMON KITCHEN SPICES

• 159 –

Plant: Cuttings, young plants, or seeds. Cuttings and

plants are preferred, as seeds are difficult to germinate

and need to be stratified in a moist cloth in the fridge

for 2 to 3 months before sowing (see page 150).

Water: Occasionally until established, once per week or

less; once established, rarely if ever; tolerates drought

Harvest: Pick unripe flower buds and caperberries

throughout the season. If you let them be, buds will

bloom into pretty light-pink flowers that die quickly.

Care: Place mulch around the plants to protect from cool weather. After two years,

prune established plants completely in late fall or early winter; they go dormant during

the winter months and will sprout new shoots in spring.

Keep It Fresh

To pickle fresh capers, first wash them thoroughly and place them in a small jar. Add

water and seal the lid, then soak for 3 days, refreshing the water once each day. Drain,

then place back in the jar. In a pot, combine 1 part wine vinegar, 1 part water, and

a little salt (1 tablespoon salt per 1 cup brine); heat until boiling. Let the brine cool,

then pour over the jarred capers. Seal

tightly and store for 3 days or until they

reach your desired flavor. Pickled capers

should be stored in the refrigerator in

their brine.

In the Kitchen

Dishes: Sauces, dressings, salads

Prep: Rinse capers before serving to

tone down the saltiness.

Serve: Capers pack a fresh, tangy punch

when paired with rich meats, fatty fish,

smoked fish, salad veggies, creamy

sauces, and tomato sauces like puttanes-

cas. They’re an important component in

tartar sauce, Niçoise salad, tapenade

(anchovy and olive paste), caponata

(eggplant salad), and piccata dishes.

SUBSTITUTIONS

• Green olives


• Pickled nasturtium
  seeds


• Chopped pickles

PAIRINGS

Fruits and Vegetables:

artichokes, celery, cucumbers,

eggplant, lettuce, mushrooms,

olives, onions, potatoes, shallots,

tomatoes

Proteins: anchovies, beef,

cheeses, chicken, fish and

seafood, lamb

Seasonings: basil, dill, garlic,

lemon juice and zest, mustard,

oregano, parsley, red pepper

flakes, thyme

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:158

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:159

61264 - Herb and Spice Companion_146-256.indd 159 3/7/15 5:23 pm