Cooking With Fresh Herbs

1. Parsley: This is a great, multi-use herb that I almost always keep on hand. Its flavor brightens many dishes when a sprinkling is added right at the end of cooking, and it adds a special something in recipes like meatballs. It is also a digestive aid, and can be chewed at the end of a meal, instead of a mint.
   
   Storing parsley: When I get a nice, fresh bunch of Italian flat leaf parsley, I wash it and then gently pat it dry. Then, I line it all up on a long piece of paper towel, faintly damp (but just barely!), then roll it like I'm making cinnamon buns. I stick the whole bundle into a gallon-sized ziploc bag, zip it, and stick it in the crisper. This technique keeps parsley fresh for at least 1-2 weeks, sometimes even longer. That way, I always have a few sprigs to use when needed.
   
   Another storage option: At our local fancy kitchen store, I saw a really neat item called the Prepara Herb Savor. It is like a little protective enclosed vase made for herbs. It goes in the fridge and greatly extends the life of your parsley (or basil, cilantro, and so on...) by letting it drink water like you would do with live flowers.
   
   Special tip: I don't usually use the bottoms of the stalks, but I do save them. As I have bits of parsley that are too tough, I pop them into a ziploc in the freezer. Next time I make chicken broth or chicken soup, I pop them in for extra flavor and nutrients.



2. Cilantro: Now this is a love it or hate it herb. If you've never had it, try it and see if you like it. For me, nothing surpasses the flavor of cilantro and lime juice on a ripe avocado. Mmmm! It is just awesome on top of homemade tacos, or in fresh salsa. In my world, salsa isn't salsa without cilantro in it. Cilantro looks a lot like parsley, but the leaves are a bit smaller, and it has a distinctive scent. Storage is the same as parsley, but I do find that cilantro doesn't last as long, no matter what. It just seems more delicate than parsley.



3. Basil: This is probably the most common herb, found in everything from pesto to awesome omelets. It is the ultimate taste of summer. It pairs perfectly and naturally with vine-ripened tomatoes, especially if you add some fresh mozzarella, and balsamic vinegar. There are several different varieties, each one subtly different from the others. It is worth trying all of them, for pleasure and variety.
   
   Storing basil: If your basil has been freshly cut, put it into a glass of water (like you would for flowers), gently drape it with a plastic bag, and put it in your fridge. This should keep it fresh for about a week, but I know basil doesn't last that long in my house...
   
   Another option is to make a pesto base for freezing. Put a bunch basil leaves into a food processor and add enough olive oil to cover them. Process it and freeze flat in freezer ziploc bags. When you are ready to use it, defrost it and add fresh garlic, nuts (walnuts or pine nuts), salt, and parmesan cheese, processing it all together to make a pesto. Add a big splash of the pasta water to loosen it up. Serve over pasta and drift away on memories of summer. So, really, you are cooking with fresh herbs year round this way!
   
   Special tip: If you are using basil as a garnish, here's a way to make it gorgeous. Pick the biggest, greenest leaves and stack them neatly on top of each other. Do about 3-5 per stack. Next, gently roll it up into a cylinder. Using a VERY sharp knife (to avoid bruising the delicate basil leaves), slice thin little slices off the cylinder. Use your finger to lightly tousle the choped pieces, and they will come apart and become long, curly strips of basil. Beautiful and impressive garnish!



4. Rosemary: This is one of my favorite herbs. Its flavor is deep, dark, a bit spicy, and quite versatile. I love the way it pairs with salmon, and you can even use rosemary branches as kebabs, infusing flavor inside and out as you grill. (Who knew cooking with fresh herbs could be so fun and creative?!) Rosemary is actually an evergreen, and my favorite way to store it is to grow a big bush of it in my yard, as it is also beautiful. It has a strong flavor, so a little goes a long way.



5. Oregano and thyme: These two go into the same category in my mind, because they grow similarly, I use them in the same ways, and I usually use them together. That is what "Italian Seasoning" is -- thyme and oregano. These flavors are just so beautiful when they are fresh. I literally just put a whole stick of leaves into what I'm cooking, such as rice, or chicken soup, because the tiny leaves will fall off as it cooks, and I just have to pull the stick out at the end.



6. There are many other delightful herbs to try if you are new to cooking with fresh herbs. One of the benefits of getting a weekly CSA box is that many farms include herbs, and you will receive a varied selection. Some of my other favorites include dill, sage, and mint. Mint is often overlooked, but is amazing in many dishes. Experiment with cooking fresh herbs and let me know about your experiences! It really heightens the flavor experience.




More Helpful Herb Tips



1. When cooking with fresh herbs instead of dried herbs, you will typically need about twice the amount the recipe calls for.


2. In the summer, I keep a hanging planter outside with various herbs in it, to supplement what I get from the CSA box. It looks pretty too!


3. In the winter, you can use one of those handy herb growing machines in your kitchen, like AeroGarden , if you have the space for it. Otherwise, winter is a fun time to experiment with specialty blends of dried herbs.



Cooking with fresh herbs is joy year round!






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