Fresh basil, oregano and scallions tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for insect inspection instructions.
- 1½ lbs. ground beef
- ¼ cup minced scallion
- 1 Tablespoon fresh basil or 1 teaspoon dry
- ½ teaspoon oregano
- 1 cup dry breadcrumbs, divided
- 2 eggs
- Salt and freshly-ground black pepper to taste
- Oil for the pan
- 1 cup tomato sauce (see below)
- 2 Tablespoon olive oil
- 28 oz. can crushed plum tomatoes
- ⅓ cup chopped onion
- 1½ teaspoon minced garlic
- 1 teaspoon sugar
- 2 Tablespoon fresh chopped basil or 2 teaspoon dry
- ½ teaspoon oregano
- Salt and pepper to taste
- In a mixing bowl, combine the ground beef, scallion, basil, oregano, 1/2 cup breadcrumbs, 1 egg, salt and pepper. Form into 6 patties.
- Dip patties into egg and then into the remaining bread crumbs and lightly coat them.
- Heat a skillet to medium and add the oil. Fry the patties until desired doneness, about 10 minutes.
- Top with the tomato sauce. Cook for 5 more minutes.
- Serve on French or Italian bread or hamburger buns with tomato sauce (see below).
- Saute the onion and garlic in the olive oil.
- Add the remaining ingredients and cook over medium heat for about 25 minutes or until slightly thick.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.