Fresh herbs are delicious and very good for you. It takes awhile to get used to their intensity, but once you start using fresh herbs it becomes second nature. Those crisp, strong flavors adds pizzazz to any dish. Most of the time you will add fresh herbs at the end of cooking.
Using scissors is the easiest way to clip or chiffonade herbs. For large leaves like basil and sage, roll into a tight roll and clip into ribbons. The best way to store fresh herbs is like fresh flowers. Place them in a glass of water in the refrigerator.
Sprinkle ribbons of fresh basil on pastas and pizza.
Clip oregano leaves on to pizza or put in crust before baking. Fresh oregano livens up red and green chile.
Chives top salads and potatoes and soups.
Saute olive oil, garlic, brown sugar, a little salt and pepper, with sage leaves for a delicious pasta with sage sauce.
Roast root vegetables with rosemary, sage, thyme. Or for a fresher taste, top roasted potatoes with herbs.
Cilantro goes beautifully piled on top of beans, rice, guacamole, or tortilla soup.
Mint and parsley with garlic and lemon liven up veggie meats and vegetables.
Be brave! And add spice, health, and freshness to supper. Make sure you plant these lovely herbs. They are even better straight from the garden!