5 Fresh Herbs – Fresh Is Best!
As we Spring into a warmer season, our taste buds start to crave bright, new flavors. And with it, the outdoors! Several month of cold Winter weather have me yearning for sunshine and dirt. Speaking of which, one of the first things that go into my garden each season – albeit still in the greenhouse – are fresh herbs! By growing my own, I save copious amounts of money and I’m able to access some of my favorite flavor profiles whenever I want! Fresh herbs really are a fabulous way to integrate aerial flavor to your cooking and can enhance the presentation of any dish!
Most people who cook often know the abundant enrichment of cooking with fresh herbs already but what often goes overlooked is using them post-cook. That is, keeping fresh herbs fresh! It’s a creative way to innovate and highlight new, fun flavors, textures and aromas!
Here are 5 fresh herbs you can grow relatively easily and use in your finished dishes to generate new kitchen and food experiences!
1. Basil. Obviously. This one is a no-brainer, especially with Summer coming up. I often buy basil as plant starters as they can be a little difficult to start but are an absolute necessity in hot weather dishes. The brightness of their flavor and tender crispness of their leaves just sing of the sun. Plus, depending on the variety you buy, the shapes of leaves and colors abound! Easily pair with tomatoes, gazpacho or any Asian flavored dish.
2. Dill. This herb is perfect for things like grilled salmon, cucumber tzatziki or homemade Spring potato chips! Plus it grows like a weed so be sure to plant in its own container so it doesn’t take over your yard and watch it bloom!
3. Mint. Another “weed” herb. This one also needs its own container but the bounty the plant will provide is endless! There are multiple varieties of mint – spearmint, peppermint, and even crazy hybrid flavors like apple-mint, chocolate-mint, orange-mint and ginger-mint – all of which can go into Summer cocktails or function as garnish for salads, cheese plates or desserts.
4. Parsley. Used by chefs the world over, parsley can be roughly chopped and sprinkled over finished savory dishes for a pop of nature. Avoid curly parsley which is really a kitchen tool of the mid-eighties – keeping your dishes contemporary by utilizing Italian flat-leaf parsley. I also love to sprinkle some of this on top of home-cut fries with lots of fried garlic and Parmesan.
5. Rosemary. Now, this is a fairly woody herb that typically isn’t eaten raw. However, you can use it to garnish drinks or spear sandwiches or finished steaks. One of the most economically viable herbs you can grow, if planted in the ground (or a large container) and allowed to grow, rosemary is an herb that can provide you with a tree worth of supply!
Cooking with fresh herbs is one thing – garnishing and finding creative and innovative uses for them once a dish is done is another. One that can provide real wow moments and new experiences that can inspire and enthrall. Which is exactly, how I like to eat!
Do you cook with herbs? Use them raw? Which ones? Any tips for what works and what doesn’t? Buy them or grow them? Share below or on our Facebook Page and let us know what you think!
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