Cooking with herbs

Herbal Goodness

There are a few points to consider when cooking with herbs: cooking time, storage and application. Many herbs don’t like heat so shouldn’t be cooked with the other ingredients; others need a little time to release their flavour.

Our chef Markus Sorg shares some of his top herbal recipes and tips.

‘We have our own dedicated herb garden, so naturally we plant more new herbs every year. In my quest for flavour and fragrance variations, I often come across interesting old varieties and new hybrids. When you think how many different types of basil, thyme and rosemary there are, for example, these classic culinary herbs take on a whole new meaning.’

Markus’s favourites include savory, verbena, nettles, kohlrabi leaves and coriander. Each one has a unique flavour as well as health-enhancing properties.

Gesundheitszentrum Park Igls in Tirol

Savory

Savory being one of Markus’s favourite herbs to use, we are sharing a beautiful dish for you to try at home, but first our top tips for this super herb:

Due to its bitter taste and slightly pungent note, it should be used sparingly. Winter savory has a more intense flavour than summer savory. Don’t add it too late in the cooking. Savory helps to prevent bloating, and tea made from the fresh or dried herb has an antispasmodic effect as well as being a remedy for diarrhoea.

Wild salmon cooked on a bed of lemon and herbs

Gesundheitszentrum Park Igls in Tirol

Ingredients: Serves 4

  • 700g wild salmon, filleted and deboned by the fishmonger
  • 2 large organic lemons
  • 1 stalk lemon grass, crushed
  • Herbs: savory, thyme, basil, shiso leaves, verbena, dill etc.
  • Fleur de Sel

  • Black pepper
  • Olive oil
  • 125ml white wine, base broth or water

Method:

Slice the salmon into pieces around 2cm thick and marinate with the lemon zest.

Thinly slice the lemons and arrange on a porcelain plate.

Add the lemon grass and whichever herbs you have chosen and arrange them along with the fish.

Season with salt, pepper and olive oil.

Cover the whole plate in clingfilm, making sure it’s airtight.

Poach in white wine or base broth for around 10–12 minutes in an oven preheated to 90°C.