Tuscan Herbs

     For the chef there is nothing better than stepping out from the kitchen into a garden of fresh herbs.  At the Flower & Garden Festival at EPCOT a Tuscan Cucina Garden was on display to highlight some of Italy's "go-to" culinary greenery.

     Here is a brief description of some of the herbs found in a Tuscan garden:

BASIL-It is Italy's best known fresh herb and has a strong anise flavor.  It's a natural with freshly sliced tomatoes on in a rich tomato sauce.

MINT-There are literally hundreds of different kinds of min ranging from mild & sweet to spicy and hot.  And there are almost as many ways to use it.

OREGANO-This herb has a potent aroma with a flavor that predominates when used in cooking.  Oregano shouts Italy!

PARSLEY-Perhaps the most prevalent herb grown in the Tuscan garden, it is used in concert with garlic and onions simmered in olive oil to form a flavor base.  The flat leaf variety is stronger than the curly leaf.

SAGE-Pungent and musty, it is used primarily in butter sauces and enhances pork and chicken dishes.

THYME-diminutive in size but packing a powerful punch it adds a lemony flavor to soups and sauces.

ROSEMARY-With a strong resinous aroma and flavor it should be employed sparingly.  And the tough needles should be added at the beginning of the cooking process so they can soften.  Great with potatoes, chicken and lamb.