Want to use your herbs to the fullest this spring? We've partnered with Ashley Rodriguez of Not Without Salt to share our tips, insights and favorite recipes using herbs.
Fresh herbs are as versatile as an ingredient can get. Everyone already has their go-to applications when it comes to using herbs in salads, as flavoring ingredients in dips and sauces or as bold additions to stews or on roasts. But using fresh herbs in sweets? Behold a whole new universe of possibilities.
As we mentioned previously about herbs pairing up with other foods, the same applies when introducing them into sweets. Strawberries and other plump red berries scream out for basil or tarragon (as you’ll see below in our Panna Cotta recipe), while sharper flavors like citrus make quite the accompaniment to earthier herb flavors like rosemary. The key is less about selecting the right herbs and more about leveraging the right quantity, as sweets tend to distribute bold flavor more efficiently throughout a dish than a savory one would. When experimenting, less is more at first, since it’s always easier to sass up a dish that’s a bit lacking than to have a dish ruined from herb-induced overkill.
Sweets of all kinds can benefit from incorporating herbs. Dairy-based “set desserts” like panna cotta, crème brulee or puddings are a fantastic (and make-ahead) option, but don’t be afraid to bake, either. The density and sturdiness of scones and cookies make them easy sweet vehicles for your herbs to hold up in, structurally. (Some good combos off the top of our head: Thyme-grapefruit, ginger-purple basil, chive-lemon – get creative.) And, cakes with a savory twinge like olive oil or cheesecake will also serve quite well with a pop of herbs.
Live.Love.Lux Tip: When it comes to making desserts, even, consistent baking has never been easier — thanks to Perfect Taste Convection in the Electrolux wall oven.