The Art of Flavor by Daniel Patterson & Mandy Aftel

Author:Daniel Patterson & Mandy Aftel
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2017-08-01T04:00:00+00:00

Savory Herbs

Some herbs have a strong resinous quality, almost like sap. Resins like frankincense and myrrh have historically been important perfume ingredients—burned as incense as far back as biblical times. Resinous herbs are not quite that strong, but their dense, powerful flavors and aromas usually need to be cooked to mellow them out. We call these herbs savory, and think of them as the closest of all the herbs to spices. Like spices, given their high intensity level, they should be used in smaller amounts. And like spices, they retain their essential oils well, and are sometimes as good in dried form as in fresh—or even better. This may be because drying collapses the cellular structures in the plant tissue, releasing the essential oil within the plant.

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