Culinary uses for fresh and dried organic herbs

Fresh and dried herbs have been used extensively in cooking and food preparation since the earliest periods of human history. Over the previous hundred years, it appears that many culinary herbs have been eliminated and in some instances replaced by natural and artificial chemicals which provide flavour without any significant nutritional benefits. The most salient example is common salt, or sodium chloride. This chemical is abundant in nature and plays an essential role in human physiology. A daily sodium intake of several hundred milligrams is sufficient for maintaining a healthy body. Such an amount can be easily obtained from fresh whole foods such as organically grown fruit, vegetables, grains, and seafood.

When consumed in excessive amounts, salt is clearly associated with a wide range of negative health consequences. These include elevated blood pressure, increased risk of heart disease, kidney disease, abnormal fluid retention, and nervous complaints. Salt also inhibits the secretion of enzymes which enable the body to efficiently digest protein foods. Among developed world nations, average sodium intake dramatically exceeds the recommendations published by medical councils and the world health organisation. Approximately seventy percent of daily intake is contributed by processed and convenience foods, where large quantities of salt are routinely added as a preservative and flavour enhancer.

Most of the salt contained in processed foods is synthetically produced, refined and bleached. Unlike natural organic salt which is sourced from the ocean, synthetic salt contains few, if any of the trace minerals which are essential for health and wellbeing. With their natural flavour and valuable nutrient content, organically grown herbs are an excellent replacement for salt. Over time, it is possible to eliminate the excess salt present in common food items such as bread, butter, sauces, and snacks.

Low salt butter can be flavoured with a mixture of finely chopped dill, lemon juice, and freshly milled pepper. Tarragon leaves, parsley, or crushed garlic can all be substituted for dill. Instead of eating standard, highly salted loaves, why not locate a baker who enjoys working with quality ingredients such as herb flavoured oils, and organic wholemeal flours? Encourage a group of friends to order a traditional low salt sourdough. Most boutique bakeries will develop new products providing there is local demand or an agreement to purchase a set amount each month.

With imagination, the natural and subtle qualities of herbs can also be applied to replace the chemical based flavour enhancers, and synthetic colourings which are frequently used to make foods appear attractive. Since many chemical additives have been linked to allergies and hyperactivity, parents and caregivers have a strong incentive to limit their children’s exposure. A simple and effective approach is to commence with quality organic herbs during the initial presentation of solid foods during infancy. This is commonly practiced in South East Asian cultures where infants are encouraged to eat foods flavoured with coriander, dill, mint, and other herbs. Herbs like coriander are a good source of antioxidant vitamins and essential oils while dill has mild antiflatulent and sedative effects which help to reduce the symptoms of infant colic and bloating.

In later childhood, birthday parties with their emphasis on brightly coloured foods can create difficult challenges for health conscious parents. Why not create a bright and healthy cake using organic ingredients and a decorative layer of frosted herb flowers, petals, and leaves? With these natural materials it is possible to create an energetic mosaic of any scene. Young children are naturally imaginative and will be delighted with a cake shaped like a house, with carefully arranged petals for roof tiles, windows, and pathways. If a golden palace is preferred, a tiny pinch of saffron will create a vivid yellow icing as will crushed nasturtium flowers.

Edible flowers include clover, hop, rose, nasturtium, daisy, and lavender. These can be frosted by brushing them lightly with egg yolk, dusting with icing sugar then baking at very low heat on paper covered trays for an hour or until completely dry. Store them carefully, in airtight containers with layers of paper between each row.

With a ready availability of garden fresh herbs, the art of preparing delicious and wholesome food becomes simpler and altogether more enjoyable. Instead of struggling against nature, follow through on the organic principle of enjoying whatever is locally in season. This ensures the freshest produce and protects the environment by conserving energy which is otherwise spent on distribution, storage, and marketing. Look at recipes for inspiration and fresh ideas but learn to relax and trust your taste buds. Consider using both traditional and innovative herb combinations with meat, seafood, and vegetarian dishes.

Fresh organic herbs are the perfect ingredient to transport a dish across the boundaries of time and place. Visualise, for example, the pungent citrus flavours of coriander and lemongrass combined with the warmth of fresh ginger and chillies. When prepared as a marinade or accompaniment for chicken, tofu, of fish, the dish is unmistakably characterised by the expansive influences of South East Asian cuisine. Replace these herbs with simple combinations of sweet bay, tarragon, and parsley to imitate the harmonious and intimate pleasures of provincial French cuisine.

When carefully dried, organically grown herbs taste sensational baked into loaves of wholemeal bread. Herbs like rosemary, basil, and oregano contribute something special in rich meat stuffing, terrines, and pate. Instead of using a conventional grill-plate, arrange the green stalks of dill, rosemary, or thyme in a grid beneath fillets of red meat or pork. As the meat roasts, the herbs release their oils to infuse the meat with a mouth watering flavour. Tough stalks of rosemary make excellent skewers for lamb or goat kebabs.

Dill and fennel are traditionally associated with seafood dishes. Dill and chives are combined with cubes of fetta, sliced tomatoes, and lemon juice to marinade fresh gemfish fillets. Once baked, the fish can be served on a plate of organically certified wild rice, or potato wedges sprinkled with fresh or dried parsley.

Vegetarian dishes based around legumes, nuts, tofu, and complex grains can be enlivened with a wide range of fresh and dried herbs. Even the simplest balcony garden containing a few pots of organic basil, marjoram, sage, and chives will enhance many vegetarian dishes. Don’t forget to use fresh herbs in salads. These can never be dreary or boring when peppered with leaves of fresh basil, rocket, chervil, sorrel shoots, and fennel. To reinforce such spicy and complex flavours, add a dressing containing cracked peppercorns, cold pressed olive oil, balsamic vinegar, and a tiny pinch of organic sea salt. Garnish this superb creation with bright marigold and nasturtium flowers. Enjoy!