Photo by Ryan Liebe
Fats like oil and butter deepen the flavor of herbs. Acids like vinegar and citrus brighten them.
Blend a small handful of parsley leaves and stems into green juices for a powerful dose of antioxidants and immune-boosting vitamin C.
- RELATED: Growing, Storing and Drying Herbs
Fold chopped herbs like thyme, rosemary and chives into softened butter, form into logs, wrap in plastic and refrigerate. Use for cooking or serve with bread.
Mint adds a refreshing boost to smoothies—and aids in digestion.
Detox and cool down
Blend water, frozen blueberries, cucumber and mint for a frosty detoxifying drink. Or try watermelon, frozen strawberries and basil.
Basil, mint, lemon balm, rosemary and lavender naturally repel mosquitoes. Place in pretty planters on outdoor dining tables or windowsills.
Tip: Mince, don’t mash
When chopping herbs, always use a sharp knife. The less you bruise them, the greener and more flavorful they’ll be.
HERB TYPES & TIPS
Rosemary, sage, oregano, thyme
- Stir in at beginning of recipes.
- Store, unwashed, in a slightly opened baggie.
- Chop and freeze in oil.
Parsley, cilantro, basil, chives, mint
- Add to food before serving.
- Roughly chop and freeze in water.
- Clean by plunging into water, then dry and wrap in damp paper towel; store in opened baggie.
Megan Huylo, chef, cooking instructor and consultant; and The Science of Cooking by Dr. Stuart Farrimond