Fresh herbs complement Midsummer’s classic dishes in a natural way.
The shelf life of herbs can be improved with simple methods. Illustration image. Mostphotos
At Midsummer, Finns are spoiled, because the supply of domestic fresh vegetables is starting to peak.
The Kauppapuutarhalitto ry says in its press release that the sales of domestic fresh herbs in particular increases significantly during the week of Midsummer.
Herbs offer a simple way to elevate traditional Midsummer dishes to a new level, whether it’s grilled food, new potatoes or summer salads.
Herbs should only be added to the food at the end, so that the aromas are preserved.
Herbs can be kept fresh longer if they are stored in a cool place. The exception is basil, which should be stored at room temperature.
If you want to further improve shelf life, cut off the herb bush from the lower part of the stems and rotate the soil pot properly. Wrap the herbs completely in a damp paper towel and place the bunch in a freezer bag that closes tightly. Store in the refrigerator. This way you can easily buy your herbs up to a week more life.
Dill is a central part of many summer dishes. Mostphotos
The Swedish Garden Association advises you to try, for example, these combinations of midsummer treats and herbs.
- New potatoes with a buttery herb mixture. The traditional Midsummer delicacy gets more aroma when chopped dill and chives are mixed into the butter.
- Grilled meat, fish or vegetables with chimichurri. Whether you’re grilling meat, fish or vegetables, a tasty chimichurri sauce is the perfect companion. Chimichurri is an Argentinian sauce that can also be used to marinate meat. For example, try this delicious recipe from Iltalehti.
- Fish with dill and lemon balm. Classic dill always works, but lemon balm brings a fresh note to the taste of the fish.
- Green herb potato salad. The olive oil-based and herbal potato salad is a fresh alternative to the traditional mayonnaise-based potato salad. Mix 800 grams of new potatoes, 1 pot of dill, 1 pot of chives, 1 pot of parsley, 2 tablespoons of capers, 3 tablespoons of olive oil and 1 tablespoon of lemon juice into this salad.
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Grilled beef sirloin steak and chimichurri
for four
4 beef sirloin steaks
finger salt
Sauce:
1 dl olive oil
0.5 dl red wine vinegar
1 dl fresh coriander
1 dl fresh parsley
1 red chili
1 large garlic clove
a pinch of salt
1 teaspoon of sugar
1. Prepare the chimichurri by adding all the ingredients to a bowl. Blend the sauce until smooth with a stick blender and let it season in the fridge for half an hour.
2. Dry the surface of the room-temperature steak with paper towels on both sides to prevent sticking. Grill the steak on a hot grill until it begins to drip. Turn the steak and grill until drips appear on the surface of the steak. This is how you get a medium-cooked steak.
3. Lift the steaks to rest on a plate under the foil for 10 minutes.
4. Cut the pulled steak into thin slices and sprinkle with finger salt.
5. Add chimichurri sauce on top.
Remember! Bring the meat to room temperature in time before grilling.
Source: Iltalehti archive