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Herbs are essential to good cooking, though pairing the right herb with the right dish can be tricky. Once you get a taste for which flavors marry well, your meals will never be the same. Sharon is a great gardener and she grows tons of herbs.
Her dilemma involves how to use them with her veggies. She’s familiar with classic pairings like tomato and basil, but is at a loss when it comes to how to use herbs like thyme, mint, or tarragon. Chef Emeril is pulling out all the stops and teaching Sharon how to use those flavorful herbs in ways she never imagined.
Emeril's Kitchen Tips: Using and Preserving Fresh Herbs
- Freeze your hearty herbs like rosemary, thyme and sage. Just pop them into a freezer safe container and store them for up to six months in your freezer for use in soups, stews and braises all winter long.
- Got an abundance of herbs? Throw the leafier verities, like parsley, cilantro, mint and tarragon into salads—they'll perk up your everyday greens and add vitamins to boot.
Recipes features in this episode:
Emeril's Pickled Zucchini with Herbs
Emeril's Sauteed Tomato Soup with Herbed Oil Drizzle
Emeril's Basil Infused Vinegar
Emeril's Poached Salmon with Herbed Tomato-Caper Vinaigrette
Emeril's Warmed Cucumbers
Emeril's Herbed Cucumber Granita
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
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