Jul 11 2009
Use Fresh Herbs is a Great Way – part 2
When starting to grow herbs at home, it’s a good idea to start small so as not to become overwhelmed. I recommend starting with six basic herbs, including: Chives, Thyme, Tarragon, Oregano, Rosemary, and Basil. A few others to add when you’re comfortable with the above might be: Sage, Marjoram, and Dill. Once you’re comfortable with all of these, you may wish to experiment with many others. There are infinite possibilities.
When cooking with your herbs, it is a general guideline to use three times as much fresh as you would of a dried herb. The best time to pick herbs from your garden is in the morning, after the dew has dried and before the sun gets hot. This will provide you with the optimum flavor and best storage time line.
When storing your herbs in the refrigerator, I recommend putting them in a perforated plastic bag which you can easily make yourself by poking holes in a plastic bag. They will keep this way for a few days. If the herbs you’re storing have long stems, you can cut them at an angle, like flowers, and put them in water, covered loosely with a plastic bag in the refrigerator. Change the water daily and they can last up to a week. Be aware that longer herb storage times may result in diminished flavor.
A few ideas to get you started cooking with herbs include using Basil, Garlic, Oregano, and Rosemary for meat, stew, pasta, or casseroles. To enhance sweetness, use Cinnamon, Ginger, and Nutmeg. To heat up a dish, add black, red, or white Pepper. Be sure to add fresh herbs at the end of cooking so that flavor lasts. Keep in mind that you can use herb flowers for a beautiful garnish.
Happy Cooking!