I recently heard somebody in the industry use the term “architecture aromatique” when talking about micro-herbs. I have always been a fan of these beautiful, intensely flavoured variants of the herb family. This term immediately piqued my interest, and I wanted to see what it was all about.
Micro herbs are baby versions of the herbs we love, harvested just as they begin to grow. The term “micro greens” is also used to describe them, and to describe baby versions of other plants, such as pea shoots, or baby radishes.
Many chefs have been using micro herbs for years. They deliver great intense flavour, and can also be very decorative. However, waste and storage is a challenge, especially when trying to use a large selection of micro herbs.
Shortly after Delicious By Design started, we got involved in a project with a very well-known restaurant to help them to rationalise their use of ingredients, including micro herbs. I seem to remember the task was to get from the 12 in use at the time in the restaurant, to a recommendation of 4-6. The aim was to simplify recipes, and therefore reduce waste and so cost – a common challenge and one most can appreciate.
When I look at the range of micro herbs available now, I see a huge range. There are so many varieties, each of which affects the senses: flavour, fragrance, feel, and presentation.
“Architecture aromatique” led me to Koppert Cress, who kindly supplied me with a box containing a selection of micro herbs. I have to say I am very impressed.
Firstly the range is vast! Also, the fact that some are living plants means they last a lot longer. I kept some in the fridge and others on the kitchen windowsill to see how they would get on, and three weeks later both sets are still going well, only needing the slightest amount of care and watering. The ones in the warm are growing more quickly, as you would expect, and so soon they may no longer pass as a micro herbs.
I’ve enjoyed using the whole range, my favourites being:
- Bean Blossom, which has a beautiful purple flower and a fresh bean flavour.
- Floregano®, which is a beautiful pale green flower and an intense oregano flavour. Oregano has always been my favourite herb, so to see this flower is absolutely fabulous in my book.
- Live Lupine Cress, which is a crunchy, almost meaty, cress.
I’d love to hear of your experiences with micro herbs. It’s a vast field to explore, and there’s always something new to learn. Let me know if you find any interesting new ingredients that are worth a look.
~ Louise
Images by the wonderful James Kennedy of James Kennedy Photography.
