There is nothing quite like the the airy light and delectable taste of chopped fresh herbs in or atop a dish. Even frozen pizza takes on a new life with a sprinkling of fresh chopped Italian parsley! They are readily available and are easily grown in pots inside or outside the house. A cooks indispensable culinary friend and a maker of gourmand greatness on the plate.
Fresh herbs have been used for cooking and medicinal purposes for around 500,000 years. When selecting, storing and using fresh herbs here are some good kitchen guidelines to follow. Using lovely herbs, even the basic ones like parsley, thyme, and rosemary add color, taste and visual appeal to a dish. When color counts, dried herbs are a poor substitute for fresh. Dried herbs are best used when the dish is very wet like a sauce and the herbs have time to reconstitute in the liquid. there is one golden rule with fresh herbs. Always add them towards the end of cooking to keep their delicate flavor and color if that is important to the taste the presentation of what you’ve prepared. Popular at markets all over and each style of cooking contains specific has herbs that its their culinary creations are known for. Especially in the spring and summer, herbs can add brightness, life and a palate pleasing effect to your dishes.
So what to do if you have too large a crop or purchased more than you could use and they’ve past their prime? There is a lot that you can do with them! Adding them to vinegars, oils, freezing them, making them into a paste, pesto or preserving them for use later ensures none go to waste. Here are some tips and recipes for you to get the most out of your fresh herbs!