Herbs in a Tube, Gourmet Garden in your Fridge
Weighing Convenience versus Costs
Aug 23, 2008 Jacqueline Church
Fresh herbs are a tremendously useful addition to many dishes. Nearly everything benefits from a little fresh snippet of herbs including soups, salad dressings, sauces.
But what if fresh herbs are not available? You're out, the garden's past peak, you forgot to put them on the shopping list. Life happens.
What if freshly picked herbs are not at hand? What about a Gourmet Garden in your fridge? Herbs in tubes that you keep in the fridge are now available in a product called Gourmet Garden. These just appeared in US supermarkets recently. Seemed time for a product review.
The rules
Full disclosure: These product samples were received free of charge. They arrived in a clever kelly green insulated bag with a chill pack. (They have to be refrigerated.)
Second full disclosure: Interest in using these free samples was a while in coming. When there are fresh herbs outside the window and in the fridge, it's a tough sell. Why go for George Jetson meets Rachel Ray - herbs in a tube when you've got the real thing outside?
The Plus/Minus Scale
Fresh herbs and spices will always be superior to processed. In the case of the forgotten or missing product, and assuming one can tolerate the additives, this would be a good choice.
The website is full of greenwashing - trying to spin this as if you are saving your family's health and the environment by using this product. The term "Superfoods" is used again and again, but proponents of those diets would never recommend tubed, processed foods to fresh. There's also a link for "media and health professionals" which simply touts more dubious marketing, pitched as science. (White lab coat anyone?)
What are they?
The product begins with fresh herbs, no preservatives, MSG nor GMO ingredients are added. The website indicates small enough traces of gluten that are "well- tolerated by those on gluten-free diets."
A glucose syrup is used to preserve the herbs in a bright, near-fresh state. Serving sizes are indicated to help diabetics safely use them.
Herbs in the repertoire include: Basil, Cilantro, Dill, Garlic, Lemongrass, Chili, Italian Seasoning, Parsley, Oregano, and more. There's an Italian Blend, too.
When would they be used?
It is a fact of life that we cannot always remember to live a Martha-like existence. You know, where the calendar says "Feb. 08 time to rotate mattresses." 365 days of reminders for every obscure housekeeping detail pencilled in. Each seemingly with the same priority as say, your annual pap smear or mammo.
Occasionally, even the most conscientious of cooks may find herself short-handed. Say you're throwing together a quick marinara sauce. You reach into your refrigerator and find your basil has gone slimy or your garlic is dried little nuggets. (Did we forget our weekly Martha-esque fridge inventory?)
This would be the perfect time for Gourmet Garden Herbs.
How do they compare?
No one in a blind tasting would mistake basil from a tube with basil from the garden. However, in a pinch, it's quite convenient to be able to squeeze a bit of bright green basil from the tube. Perhaps those herbs in the cabinet are a bit beyond dried? These should be added at the end of cooking time to preserve color and flavor.
Some examples:
Enh - Lemongrass is a new favorite herb. This lemongrass product failed to dissolve in a cocktail, which was a recommended recipe. Mashing fresh lemongrass and freezing it or making a simple syrup would provide far superior results.
Yes! - For use in preparing things like pizza or pasta, the parsley could be convenient and would be superior to freeze-dried or dried. Frittata was a snap to do with a squirt of herbs and a squirt of chili.
?? - In some instances, bright color might be more desireable than others. For example, if one were making that simple marinara. Bright colors would be superior to more muted colors. It's unclear whether these herbs deliver as pure a taste of the herb as a dried version would.
Ginger was sweet. Reserve it for desserts. Probably would be fine in a carrot cake.
The Gourmet Garden "Process" "(which is not explained, by the way) "...gives them a shelf life, after opening, of three months when refrigerated and six months when frozen. The products can be used directly from the freezer with no need to defrost."
Other ingredients:
Reading the label is always a smart practice. Carefully reading the website is also wise.
Under the FAQs - what are the other ingredients? Answer: they "are ingredients that once used together provide a unique environment for the fresh cut herb or spice. The ingredients used prevent oxidation and deterioration of the natural herb/spice." These guys should be in politics!
Garlic - ingredients listed as follows: Garlic, Canola oil, whey(milk), sodium lactate, salt, dextrose, glycerine, citric acid (to promote color retention) sodium ascrobate to help protect flavor, xanthangum, ascrobic acid to promote color retention, calcium chloride.
Xanthan gum is an emulsifier. Lactic acid is a preservative, flavor enhancer and humectant. Calcium chloride add salty taste, and is a preservative. 3/4 tsp of this garlic has 10 calories as compared to a clove of fresh garlic which would have 4.
It's difficult to find a price. If memory serves they ran about $4 US per tube.
- Remember many fresh herbs can be buzzed up in processor or blender and frozen in ice cube trays. Omit xanthan gum, calcium chloride and lactic acid.
- If convenience is something you're willing to pay for and you don't mind a sacrifice in flavor, this could be a decent product for you.
- Keeping a parsley, basil and garlic in the freezer could be a boon to busy cooks.
Gourmet Garden
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Herbs in Tubes
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