Herb & Spice Companion

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(Text)

COmmON KITCHEN HERBS

• 33 –

Water: Regularly, when soil feels dry to the touch; do

not overwater. Water only around the base of the plant

and not over the leaves; wet leaves will yellow in the

sun. For seedlings, mist with water from a spray bottle

to avoid oversaturating the soil.

Harvest: Snip or gently pinch off leaves as they ripen

throughout the season; start with the top-most outer

leaves, and new ones will regenerate. Harvest com-

pletely before the first fall frost.

Care: Snip any flowers as you notice

them to promote new growth and pre-

vent seeding. In cool climates, bring

plants indoors before the first frost in the

fall or winter.

Keep It Fresh

Freeze basil according to directions on

page 19. Basil should not be dried, as the

flavor is significantly diminished.

In the Kitchen

Dishes: Salads, sauces, dressings, mari-

nades, soups, pastas, pizzas

Prep: Use whole basil leaves or tear

them into smaller pieces before adding

to a dish.

Serve: Basil adds fresh flavor to virtu-

ally any dish, especially when added

fresh before serving. In Italian cooking,

it’s essential in pesto sauces, layered on

caprese salads, sprinkled over pizzas,

and stirred into pasta sauces, marinades,

and dressings. If it will be cooked slightly,

consider adding extra after cooking to

revive any flavor lost to the heat.

SUBSTITUTIONS

Arugula

• aby spinach


• ilantro


• ®ano


• *hyme

PAIRINGS

Vegetables: artichokes,

eggplant, mushrooms, olives,

potatoes, tomatoes, Hucchini

Proteins: beans, beef, cheeses,

chicken, eggs, fish and seafood,

pork

Seasonings: balsamic vinegar,

capers, chives, cilantro, garlic,

mint, oregano, parsley, rosemary,

thyme, savory

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