|A Bouquet of Herbs for a Friend|
|At the Central Market in Florence|
If I were to come up with only one word (and that would be difficult) to describe the way Judy cooks, it would be - Simple. Simplicity of ingredients, each contributing to the ultimate outcome and complimenting one another to paint a masterpiece in taste.
|Clockwise from Top Left - Lemon Thyme, Italian Parsley, French Thyme, Sage, Rosemary, Lemon Zest, Garlic, Sea Salt|
|The Final Chop Waiting to Dry|
1 Cup Rosemary leaves
1 Cup Sage leaves
1 Cup Italian Parsley
½ Cup Thyme
Strips of Lemon zest
2-3 Garlic cloves, sliced
1 tsp. Salt, plus more as needed
Place the herbs, garlic and lemon zest on a large cutting board, sprinkle with the salt and using a chef’s knife or mezzaluna begin chopping until all is combined to a fine texture. About 20 minutes – really!
Once you have finished chopping and are satisfied with the degree of fineness, place in a wide bowl or on a baking sheet and leave out to dry. Depending upon the weather, this can take a few days to a week. Every time you pass by, “fluff” it and release some “Tuscany” into your surroundings. When dried, place in a jar and use to season your cooking. This mixture does not need to be refrigerated. And, remember that this mixture already has salt, so use accordingly with your recipes.
Note – Any combination or amount may be used. This is a recipe that is not written in stone and you can use what is on hand and constantly replenish what you have used.