Hello my Foodie Friends. Many of our Foodies enjoy planting and harvesting herb gardens. The intense heat of summer will soon take a toll on many of the cooler-weather culinary herbs, such as chervil, chives, cilantro, dill, fennel, French tarragon, lavender, parsley, sage and thyme. With the hot August days the production and quality of herbs may drop off offering the time to harvest generously now. Why plant herbs? Herbs have been used in foods for centuries. Archeologists estimate that by 50,000 B.C. primitive man had discovered that parts of certain aromatic plants help make food taste better, according to the American Spice Trade Association (ASTA). Many of us who harvest herbs to use with every meal have a fondness for gadgetry that can make the job easier or faster or more fun. Items such as a curved chopping blade, or mezzaluna, are perfect when you’re chopping herbs in time to rock music. Sure, any knife would probably do an adequate job of chopping, peeling, and mincing, but then we would miss the fun of searching out these other ways to do it. There is an assortment of tools that any would-be chef would love to use to prep and cook meal creations with herbs. Mortar and pestles, used for centuries to pound and crush foods and drugs alike, are indispensable in today’s kitchen. The mortar and pestle is wonderful for smashing fresh herbs with garlic and oil for savory pestos, or reducing a pile of nutmeats to a paste. Or you can chop or mince your herbs. Many cooks favor the curved blade of a mezzaluna (Italian for “half moon”), which rolls across fresh herbs to the cook’s own rhythm. The double-handled versions are easy to use on a wooden cutting board or other surface and can make quick work of a large pile of herbs. One of our favorite herb tools is the herb mincer with round blades that zip across a cutting board mincing every herb. The herb mincer has stainless steel blades that quickly mince fresh herbs; perfect for leafy herbs like cilantro and parsley, chopping vegetables for salad toppings or fresh salsa, and cutting fresh noodles. The OXO herb mincer has a soft, non-slip grip that keeps hands away from blades while cutting. The front end serves as scraper to gather herbs into a pile while mincing. Add fresh herbs during cooking. As a general rule, add fresh herbs near the end of the cooking time or just before serving as prolonged heating can cause flavor and aroma losses. Add the more delicate fresh herbs — basil, chives, cilantro, dill leaves, parsley, marjoram and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served. The less delicate fresh herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. For some foods, such as breads, batters, etc., you’ll need to add fresh herbs at the beginning of the cooking process. Come visit Saratoga Springs’ CTTC, where we have Tools for Cooks! We are located at 46 Marion Avenue (across from Fresh Market). Add spice to your life with herbs. Put music on while you cook and have fun creating culinary magic. Remember “Life Happens in the Kitchen”. Take care. John and Paula