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Rare Culinary Herbs
By Noelle Munaretto
Lovage
I don't know about you, but if I see another recipe call for oregano or parsley I'm going to scream. Most North Americans have come to believe that a great herb garden features nothing more than a bit of sweet basil, some chives, sage, thyme and tarragon. The reality is, there are many other culinary herbs out there that can diversify your dishes by adding unique flavours to the foods you love. Celebrity chef and self-professed herb geek, Jamie Oliver is a strong example of someone who isn't afraid to work with underrated herbs. More importantly, Oliver has been also been a leading voice in encouraging people to enjoy herbs raw. I'm not going to dispute the value of traditional fresh herbs (hey… 90% of the time they're better than dried) but I'm also not going to let other tasty options fall under the radar. So, now that spring is here, herbs of all sorts are going to be in abundance and waiting for you at the market. Here, we introduce you to six delicious, overlooked herbs. Chuck your dill, toss your cilantro and get cozy with our new contenders.
Perilla (Shiso)
Perilla can be traced to India and East Asia and is most commonly known on North American soil by the name shiso. The green leaf and purple leafed varieties of this plant boast a taste similar to a combination of bitter fennel and peppery mint. This culinary herb is less common than Thai basil and makes a unique addition to Asian dishes. Wrap spiky shiso leaves inside sushi rolls, toss julienned slices of shiso into a papaya and mango salad, fry leaves whole in a light tempura or get creative and sprinkle shiso flower buds over Jasmine rice.
Lovage
Lovage's thick, ribbed stems may instantly make you think of celery, but the leaves of this perennial plant have a deeper, parsley-like taste which holds up well against other flavours. This herb works well when paired with fresh spring ingredients and is best enjoyed straight from the garden. To make your standard recipes more unique, substitute lovage for more common herbs such as basil or tarragon. Lovage often finds its way into delicate soups and also shines when added to a micro-green salad.
Lemon Verbena
Rip a leaf off a lemon verbena plant and you'll be instantly hit with the floral, citrus smell this herb is famous for. A native plant to South America, lemon verbena is common in Chile and Argentina where this herb was originally used for perfumes. Aside from the incredible fragrance this plant produces, the oils in lemon verbena also lend themselves well to a myriad of culinary creations. One of the most popular ways to enjoy lemon verbena is let the leaves steep in lemonade or green tea for a refreshing summer drink. When incorporating lemon verbena into other dishes such as marinades, stuffings, sauces and batters, be sure to finely mince the leaves since they are unpleasantly tough when left in larger pieces.
Sorrel
Sorrel is most commonly cultivated as a perennial herb and its heartiness, rough texture and rich green colour immediately make you think of spinach. This herb is rustic and rugged to the naked eye but can also be very delicate to the palate when served alongside fish, poultry and meats. Like rhubarb, the leaves contain trace amounts of oxalic acid, and this chemical accounts for sorrel's tangy taste. Incorporate sorrel into your diet either cooked or raw, and harness all of its Vitamin C power. Pair this herb with farm-fresh eggs in a frittata, match with sweet scallops or most other types of seafood, and sauté with crispy bacon for an earthy side dish.
Borage
Borage originates from Syria and has been growing across the Mediterranean, Iran and Europe for hundreds of years. The buds and stems of borage are blanketed by a fuzzy down, while the magnificent flowers that bloom in pink or blue shades can rival even the most gorgeous chive plant. For culinary purposes, the leaves are most commonly used and their gentle flavour is similar in taste to a cucumber. Much like lovage, borage also works best in soups and salads, but should not be confined only to those applications. Borage is rich in oleic acid, and is also rumored to have anti-inflammatory and calming effects. The flowers on this plant make elegant additions to serving trays and look pretty floating in drinks.
Spicy Globe Basil
Because of its beautiful round shape, spicy globe basil often sits in a garden pot purely for decorative purposes. If you happen to get your hands on a plant, make sure you take some of the tiny leaves to the kitchen too, so you don't let the peppery flavour go to waste. One of the best ways to begin experimenting with this herb is to replace the regular basil leaves recipes call for with spicy globe basil. But, don't be fooled by the name. Instead of burning the roof of your mouth, you'll probably find this herb actually tastes a bit like sweet basil. Still, it has a much stronger flavour and slight sage taste that add a different dimension to dishes than the Italian varieties.
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