Inspiring and unusual ways of cooking with herbs
PHOTOGRAPHY BY CHRIS SCHMAUCH
Fall gardens are bursting with an abundance of fresh herbs. Most home cooks know how to add dried herbs to stews and beanpots for depth and scatter chopped fresh herbs atop everyday dishes to add sparkle.
But professional chefs have additional techniques that are well worth learning to expand your herbal repertoire. Try making an herbal oil, frying or drying herbs, infusing them in alcohol or even burning them for an herbal ash seasoning.
First, I take a grounding walk through my garden, which is also a foraging adventure every time. Crisp, tender herbs like chives, chamomile, basil, parsley, sage, borage, thyme, rosemary, coriander, oregano and marjoram grow there. There are also edible flowers and colorful vegetables calling out to be picked. Today it’s tomatoes for bruschetta and butternut squash for a soup. I collect the ingredients, take deep breaths and inhale their invigorating fragrances, and feel truly alive.
Back in the kitchen, where the culinary alchemy begins, herbs are a magic trick for every chef. Try the techniques shared here and let the new flavors play together. Be inspired and keep inventing your personal dishes.
About the author
Martin Hoellrigl is an Austria-born chef, sommelier, hotelier and gardener, who currently lives in Capitola and runs Capitola Garden Feast—a catering and special events company. Martin and his team offer fun DIY dinners with personal instruction for groups of eight of more. “Our events bring teams and families closer together, because cooking connects our hearts,” he says.
