It’s a great time of the year for getting under their skin.
Fish and chicken are delicious roasted, but when fresh herbs, like many of those still growing strong in home gardens, are placed within their cavities, or beneath their skin, the essence of whatever herbs are being used lets loose. The stimulating flavors of herbs such as rosemary, tarragon and sage are splendid in chicken, while the aromatic, Mediterranean nuances of basil, thyme, marjoram and parsley are sublime on fish.
When choosing an herb for a particular dish, always think of balance. The idea is to select an herb that will enhance a dish – not overwhelm it. Begin adding herbs with a light hand and keep in mind that if you must make substitutions, the ratio is a third as much dried herbs to fresh and vice versa. If you have a recipe that calls for 1 teaspoon dried rosemary, but you love the flavor of fresh, you’d need to use a tablespoon fresh rosemary leaves in its place.
No matter how you plan to utilize herbs or other seasoning in foods, whether it be as part of stuffing, or tucked neatly between the skin and flesh, remember it’s far easier to add flavor than to take it back.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.