BETTER BY THE BUNCH
Q: What is a bouquet garni?
While the cold and wet weather has impacted on some fruit and vegetables lines (read: beans, rocket, zucchini flowers), we are pleased to say that our locally-grown ‘bunch’ herbs are holding up well this winter. Not only are they high quality, but in good supply and therefore fantastic buying at the moment. Simon George & Sons has an extensive range of ‘bunch’ herbs available and while Thai Basil and Garlic Chives are currently in short supply, the varieties listed below should continue to be among our best buys over the coming weeks. So why not take advantage of the favourable conditions and stock up on some of nature’s most vibrant, mouth-watering flavour enhancers.
Selection & Storage: When selecting herbs the general rule is to look for bright, fresh leaves, free of bruising or yellowing that boast healthy, firm stems. To maximise the shelf life of most bunch herbs place them in a glass of water, cover the top of the glass with plastic, seal and place in the fridge- change the water daily.
BASIL:
Availability: all year, best Dec - Apr
Appearance: bright green, oval leaves
Flavour: slightly sweet, grassy cloves
Storage: place stems in water, cover with plastic and refrigerate. Change water daily and use within a week
Preparation: delicate herb, once sliced it browns very quickly. Quite versatile, basil can be used fresh to accent a dish or can be used as the base of a sauce or to accent flavours such as tomato
BAY LEAF:
Availability: all year
Appearance: bright green, pointed, smooth leaves
Flavour: earthy aroma, almost bitter edge
Selection: leaves should be bright green with a glossy top and boast a strong aroma
Storage: store in airtight container in fridge or freeze in an airtight bag
Preparation: slow cooking specialist, removed before consumption
CHERVIL: aka French parsley
Availability: Apr - Dec
Appearance: looks similar to parsley or a carrot top
Flavour: aniseed, parsley
Preparation: flavour is lost when dried or cooked, so use fresh in salads or as a garnish
CORIANDER: aka cilantro
Availability: all year
Appearance: broad bright green, feathered leaf
Flavour: pungent, distinct aroma
Preparation: use in Thai or Asian cooking especially curries, stir-fries, salads. Add stems of leaves as base of sauce, then delicate leaves prior to serving to get maximum flavour and as a striking garnish.
DILL: aka dill weed
Availability: all year
Appearance: fine, feathered, blue-green leaves
Flavour: light, aromatic grassy flavour
Selection: leaves should be nicely feathered and stems firm and healthy
Preparation: add just before serving to fish, egg, potato dishes or as a garnish
LAVENDER:
Availability: Spring - Autumn
Appearance: green stems and distinctive small, purple flowers
Flavour: delicate, floral flavour, with citrus overtones
Preparation: flowers and leaves can be used. Most often used in baking (ground into sugar), desserts, meaty stews, salads or as a garnish (even as a garnish in a glass of champers)
LEMON BALM: aka balm mint, sweet balm
Availability: short season, spring-summer
Appearance: heart shaped, veined leaves covered with coarse hairs
Flavour: fresh lemon aroma and flavour
Preparation: Fantastic with fish. Add late in the cooking process or use fresh in salads or as a garnish. Combines well with Chervil
LEMON GRASS:
Availability: all year- peak in warm weather
Appearance: long grass –like stalks
Flavour: pungent, distinctive lemon hit
Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc
MARJORAM: aka sweet marjoram
Availability: all year
Appearance: woody stems, small, oval leaves (that fall on opposite sides of the stem) and white flowers
Flavour: delicate and aromatic- sweeter and milder than oregano
Preparation: fantastic with roast meat dishes, in stuffing (vege, chicken or meat) and as a garnish on salads, egg and potato dishes
MINT:
COMMON MINT:
Availability: all year
Appearance: wrinkled leaves,
Flavour: refreshing, unique aroma and flavour
Preparation: savoury and sweet
VIETNAMESE MINT: aka hot mint
Availability: all year
Appearance: long, pointed leaves with a purple tint at base (distinct band across leaf)
Flavour: spicy, citrusy, pepper flavour – common in South East Asian, Vietnamese cuisine
Preparation: rinse gently and use raw in salads, summer rolls, shredded into laksa or stews
SPEARMINT:
Availability: all year
Appearance: light green, wrinkled leaves
Flavour: sweet, refreshing mint flavour
Preparation: most commonly used mint variety for cooking – fantastic in savoury meat dishes, salads, desserts (chocolate) or cocktails
OREGANO: aka wild marjoram
Availability: all year
Appearance: tiny leaves and pink/purple edible flowers on a woody stem
Flavour: slightly sharp, warm, pungent flavour
Preparation: quite hardy, add early in the cooking process as slow cooking enhances flavour
PARSLEY:
CONTINENTAL PARSLEY aka Italian parsley
Availability: all year
Appearance: flat, cut leaves
Flavour: refreshing aroma, mild flavour
Preparation: best variety for cooking as its bright flavour holds up well and will enhance the accompanying flavours in the dish
CURLY PARSLEY aka English Parsley
Availability: all year
Appearance: dark green leaves that curl up at the edges
Flavour: coarser flavour than continental parsley
Preparation: edible stems and leaves, refreshing and visually appealing garnish
ROSEMARY:
Availability: all year
Appearance: long, sharp leaves
Flavour: warm, pepper
Preparation: a hardy plant, rosemary is often used as a base to roasting meat dishes such as lamb and poultry- firm woody stem also serves as a fantastic skewer that subtly flavours the meat as it marinades and cooks
SAGE: aka kitchen sage
Availability: all year
Appearance: green, leathery leaves that are covered in fine hairs. They can be long and slim or slightly broader
Flavour: musky, pepper flavour
Preparation: good cooking herb especially with fatty or oily foods. Also good in soups, mash potato, marinades or baking
TARRAGON: a very delicate herb, tarragon tends to wilt after harvest. This does not impact the flavour
TARRAGON:
Availability: all year
Appearance: long, slim leaves on a woody stem with a stunning edible, yellow flower that appears in winter as its natural season ends
Flavour: spicy, aniseed with a slightly sweet, tart aftertaste
Preparation: a classic French herb, tarragon is a well known ingredient in béarnaise sauce and compound butters – popular herb for flavouring fish and chicken dishes
FRENCH TARRAGON:
Availability: all year – easily affected by weather therefore supply can fluctuate throughout the year
Appearance: long, slim, glossy green leaves
Flavour: stronger than regular tarragon but still boasts the same slightly tart, aniseed punch
Preparation: use more sparingly due to its powerful flavour
THYME: best with strong flavoured dishes as it can overpower a dish very easily
THYME:
Availability: all year
Appearance: woody stem with tiny, grey-green rounded leaves
Flavour: strong, pungent aroma – spicy, pepper flavour
Preparation: fantastic for slow cooking as holds flavour well
LEMON THYME: aka citrus thyme
Availability: all year
Appearance: small, heart shaped leaves (green/yellow) on a woody stem
Flavour: strong lemon aroma and mild flavour
Preparation: sweet and savoury
WATERCRESS:
Availability: all year
Appearance: small, rounded pale green leaves on light green stems
Flavour: zesty, slightly bitter
Preparation: use torn into soups, salads, sandwiches or as a garnish
A: A bouquet garni is a bundle of aromatic herbs tied together with string and dropped into soups, stews, stocks and casseroles to add flavour. The bouquet garni allows chefs to capture the flavour of the herbs, while also having the freedom to remove them at any stage of the cooking process. While there is no set recipe, the Bouquet Garni is traditionally known to feature parsley, thyme, bay leaves and possible marjoram- however celery, leeks, carrots and a variety of other herbs are often added into the mix. In fact, the Larousse Gastronomique notes that in ancient times the bouquet garni contained cloves and was wrapped up using a thin slice of lard.
FEEL GOOD FACTOR
Q: How do colds and flus impact our ability to enjoy food?
This week’s bulletin was inspired by this week’s SMH article on natural remedies and the validity of using food as medicine. There is no doubt that over the last decade there has been a significant cultural shift towards wellness, so much so that Australians last year spent $1.4 billion dollars on vitamins and dietary supplements. For those of use not keen on lining up our pills every morning or drinking 15 cups of herbal tea a day, this week’s bulletin is dedicated to fresh produce that not only serves up a powerful flavour hit in the kitchen but also offers impressive health benefits.
HABANERO CHILLI:
Flavour hit: very spicy but with a distinctive, almost fruity aroma
Appearance: current stock is hydroponic- look like very small, red lanterns
Availability: all year, best Nov - Mar
Selection: look for taut, even skin with a bright colour
Storage: wrap in paper towel and store in fridge
Preparation: chop into an angry sauce, be careful to protect eyes as it is very strong
Health bonus: helps prevent artherosclerosis (heart disease). For those with a cold, the spicy heat will clear the nose, while the beta carotene (Vit A) in red chillies keeps the skin/mucus membranes healthy. The capsaicin in chillies is also proven to reduce inflammation
GINGER:
Flavour hit: hot, spicy aromatic and pungent with a smooth texture
Appearance: firm, striated root with light-brown skin and light-yellow flesh
Availability: all year, best Mar - Nov
Selection: firm, smooth, plump rhizomes
Storage: unpeeled in a zip lock back in the refrigerator
Preparation: peel then chop, grate or slice into soups, stir fries, curries etc
Health bonus: nature’s wonder drug - anti-nausea (carminative), anti-inflammatory (arthritis), anti-bacterial and anti-microbial (colds/antiseptic), proven anti-cancer properties, stimulates circulation and combats chills/fevers and heart disease
GALANGAL: aka Siamese Ginger
Flavour hit: pungent mustard with slight fruit undertones- popular in South East Asian cuisine
Appearance: similar to ginger but with pink-tan skin and white flesh
Availability: all year
Selection: firm, smooth, plump rhizomes
Storage: do not refrigerate as it will blacken the galangal. wrap in absorbent paper and place in a plastic bag in cool, dry area
Preparation: peel then chop, grate or slice into soups, stir fries, curries etc
Health bonus: similarly to ginger- anti-nausea (carminative), anti-inflammatory (arthritis), anti-bacterial and anti-microbial (colds/antiseptic), stimulates circulation and combats chills/fevers
GARLIC:
Flavour hit: rich & pungent, onion tones though roasting brings our nutty flavours
Appearance: white, purple or pink bulbs with a thin neck, covered in a papery skin
Availability: all year - Australian seasons are Oct - May
Selection: choose dry, firm, plump bulbs
Storage: store in cool, dark well ventilated place
Preparation: as per wasabi/horseradish it is the chemical reaction caused by preparing garlic that gives it its flavour. Crushing results in an intense aroma and taste while slicing will cause a milder reaction and therefore flavour
Health bonus: natural antibiotic, also assists in management of blood pressure & cholesterol
TURMERIC:
Flavour hit: strong peppery taste with hints of ginger & orange - used widely in Indian cuisine
Appearance: appears similar to ginger but distinct deep yellow-orange flesh
Availability: All Year
Selection: firm, smooth, plump rhizome
Storage: store unwashed in the fridge, wrapped in a paper towel in a plastic bag
Preparation: unless you want orange hands handle with care, can be ground, chopped, minced, grated or sliced into dishes
Health bonus: reduces risk of Alzheimers by 50%, anti-inflammatory, gargled with water its anti-bacterial properties ease a sore throat
HORSERADISH:
Flavour hit: spicy mustard hit- bright, pungent and aromatic - used mainly as a condiment
Appearance: white, tapered root covered in light-brown, hairy skin
Availability: Mar - Nov
Selection: avoid shrivelled or dry roots with soft, green spots
Storage: loosely wrapped in plastic in the refrigerator
Preperation: fresh roots aren’t pungent but (similar to wasabi) the process of cutting, grating or grinding causes a chemical reaction and releases oils responsible for the pungent aroma and taste. Once prepared, use quickly or it will lose potency (and if left exposed a bitter taste)
Health bonus: anti-oxidant and detoxification functions-great for colds as it has high vitamin C content is a strong antibiotic, bronchodilator (asthma, bronchitis) and stimulates the immune system
KAFFIR LIME LEAVES:
Flavour hit: intense, acidic, citrus flavour used in Thai, Indonesian and Cambodian cuisine
Appearance: dark green glossy leaves in figure of eight shape
Availability: All Year
Selection: look for a deep, glossy colour on the leaf
Storage: store in zip lock bag in refrigerator
Preparation: remove centre vein, slice finely or tear into stir fries, soups, curries or salads
Health bonus: small amounts of beta-carotene
LEMONGRASS: aka Takrai
Flavour hit: pungent, distinctive lemon hit features heavily in South East Asian cuisine
Appearance: long grass-like stalks
Availability: All Year - peaks in warm weather
Selection: look for plump, firm stalks
Storage: keep in a sealed plastic bag in the refrigerator
Preparation: peel tough outer layers of stem and trim base. If using as an infusion, bruise the stem to release oils before adding. Or finely chop into stir-fries, curries etc
Health bonus: the citral in lemon grass has anti-bacterial properties that help to ward of colds & coughs, it is also moderately high in folate and helps detoxify the body
SAW TOOTH CORIANDER: aka Saw leaf herb, Ngo Gai, Thai Coriander, long leaf coriander
Flavour hit: intense coriander - peppery & pungent, used Vietnamese, Thai & Punjabi cuisine
Appearance: thick, long, serrated green leaves
Availability: Apr - Sept
Selection: choose vibrant green leaves that look fresh and not wilted
Storage: good shelf life, store as per other cut herbs (either refrigerate dry in sealed bag or cut stems and sit in water then refrigerate)
Preparation: tougher than usual coriander it is torn or chopped into soups, stir-fries, curries and salads. Good for drying as it holds flavour & colour better than regular coriander.
Health bonus: often prepared in tea to stimulate appetite & soothes stomach ache
VIETNAMESE MINT: aka laksa leaf
Flavour hit: spicy, citrusy, pepper flavour - common in South East Asian, Vietnamese cuisine
Appearance: long, narrow leaves with red-brown tint at base & green tip
Availability: All Year
Selection: choose vibrant green leaves that look fresh and not wilted
Storage: wrap loosely in paper towel & store in zip-lock back in fridge
Preparation: rinse gently and used raw in salads, summer rolls, shredded into laksa or stews
Health bonus: traditionally used to treat stomach complaints and reduce swelling.
WASABI STEMS:
Flavour hit: intensely hot, peppery, sweet mustard - similar to horseradish
Appearance: short, thick, green knobbly stems
Availability: All Year
Selection: choose fresh, firm stems
Storage: wrap unused stems in a paper towel and store in a sealed bag in the refrigerator
Preparation: similarly to horseradish it is the chemical reaction caused by grating that releases the signature flavour of wasabi. grate to a fine paste allow to rest for 2-3 minutes to achieve full flavour then serve
Health bonus: many believe wasabi is good for clearing the sinuses however the opposite it true. It is the anti-microbial, anti-inflammatory and anti-cancer properties of wasabi that are notable
A: Approximately 80-90% of what we taste is thanks to our sense of smell. The taste receptors on the tongue only distinguish between sweet, salty, sour and bitter, it is actually the scent or aroma of the food that allows us to enjoy complex, subtle flavour combinations. Therefore when you suffer from a cold/flu or any condition that interferes with your ability to detect these scent particles, it stops the brain being able to communicate the usual taste information stored for that food.