Читать книгу Home Chef - Neven Maguire - Страница 13

Herbs contribute hugely to my enjoyment of food. I use them to add scent, flavour and colour to almost every dish that I produce in the kitchen. It’s hard to imagine cooking without them. The flavour of each herb comes from the essential oils stored in its leaves, stems and flowers, which are released as the leaf is cut, torn or heated. To illustrate this, pick a leaf of basil, sage or tarragon and crush between your fingers. Notice how much more pungent and powerful the smell becomes. I’d like to say I grow all my own herbs, but I am lucky enough to have two local organic growers who deliver to me regularly. They pick the herbs at about 6.30am, when the plants are holding the most moisture. However, I do grow some mint in the garden and always have a pot of basil on the windowsill in my kitchen. Always add chopped herbs right at the end of the cooking or they will discolour and their flavour may change. I keep herbs in a bowl of water until the last minute to prevent them wilting.