Food is the basis of life. It can and should taste wonderful. But it also can and should be of benefit. Sometimes we can achieve this with the simplest of ingredients, and they needn’t be expensive.
There are a few points to consider when cooking with herbs: cooking time, storage and application. Many herbs don’t like heat so shouldn’t be cooked with the other ingredients, and others need a little time to release their flavour. For example, ‘soft herbs’ like parsley and chives develop their taste very quickly when cooked, so shouldn’t be added until the end. ‘Hard herbs’ on the other hand like Rosemary and Thyme need up to 10 minutes to fully develop their flavour. On the whole, very fine herbs like dill and chervil shouldn’t be cooked at all.
Taste is the main factor when deciding how to use them. ‘Less is more’ is a good philosophy. Some herbs – like tarragon – have a very intense flavour, particularly when dried.
Try out some of the Park Igls health retreat’s Modern Mayr herbal recipes brimming with natural goodness.