We define soft herbs as being, well, soft… with soft leaves and edible stems. These herbs have a higher water content than other herbs and are lower in aromatic oils. For this reason, they tend to have less flavour when dried, so use them fresh and in abundance.
For the most part, we add soft herbs at the end of cooking to retain their flavour – think of them as a way to liven and freshen up cooked meals. We also add them by the bunch to salads, and Alex uses every kind of soft herb (even the limp, neglected bunches at the bottom of the crisper) to make a whole spectrum of versatile green sauces and pestos. Like all leafy vegetables, soft herbs are high in vitamins A, C and K, and each herb is also prized for its medicinal properties, which we extract in home-brewed healing teas.
Soft green herbs are very delicate and need to be cared for – unfortunately, neglect means they are one of the most wasted ingredients bought at the supermarket. If you can, buy small amounts regularly and please try not to buy herbs wrapped in plastic. Smaller grocers with high turnover will often sell herbs in bunches without plastic. Even better, grow your own herbs and pick the leaves as you need them.
You can store herbs in a glass of water on the benchtop or in the fridge for a few days. For longer storage, gently wrap them in a slightly damp tea towel, then place in a bag or airtight container in the fridge for 5-7 days. Check on them daily. Mint and basil are the exception here, as their tender, warmth-loving leaves turn black in the cold. Cut stems should be stored in a glass of water in dappled light on the benchtop. Make sure there are no leaves below the water level.
SPICY GREEN THAI - STYLE SAUCE
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Denne historien er fra October 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
