The best way to preserve edible flowers is by freezing them in ice cubes. If we were to freeze them directly then they are prone to ‘freezer burn’ and the delicate petals would sustain damage and look unappealing. By using an ice cube we can retain the color, flavor and shape of the flowers.
Lemongrass is seasonal and can be hard to find so we don’t always have it to hand. Here are some great replacements for lemongrass; use lime or lemon zest, kaffir lime leaves, preserved lemons, Lemon balm leaves, lemon verbena leaves or even dried lemongrass to replace the delicate citrus flavor.
The active ingredient in chili pepper is called capsaicin and it will interact with the taste buds of most mammals to create a burning sensation. No permanent damage is occurring, however it can feel pretty intense at the time. We all have different tolerance levels to this active ingredient.
Here is our favorite recipe that has been tried and tested over the years. We use rosemary and thyme straight from the garden and garlic that has been harvested and stored. By including olives as well you can include a savory element into an otherwise quite herby dish.
Pesto is nutty and often has a hard cheese added, using olive oil. Salsa Verde has an element of brine with capers or anchovies and also a small amount of vinegar added. Chimichurri has vinegar and chilies added. The leafy herbs can vary as can the consistency and where they are used.
Flavoring meat can all be down to personal preference, however matching the strength of flavor in beef is key to a tasty dish.