Time for Some Fresh Herbs

You’ve seen fresh herbs in the store. Perhaps you’ve tried to grow some on your deck or in your kitchen. But what are the differences in these herbs and how do you use them?

Basil

There’s nothing better in the summer than a handful of fresh basil leaves. The fragrance is inviting and the taste is poignant. There are many varieties of basil, but the most common is sweet basil or Genovese basil. The leaves are where the flavor is, so in preparation, pull them off the stems and chop, chiffonade (pile the leaves on top of each other, roll them like a cigar and chop) or leave them whole depending on your use. Try our easy basil pesto recipe after you select those basil leaves.

Parsley

Italian flat leaf parsley and curly parsley are easy to find in any grocery store and mild in flavor. In both varieties the stems and leaves are useful, and a fine chop with a very sharp knife is the goal for cooking. Curly parsley retains its shape better when chopped, but flat leaf has a lemony flavor that gives your dish or sauce a punch.

Rosemary

Rosemary has a strong scent and woodsy flavor perfect for marinades. Hold the stem upside down and drag your fingers down it to pull the leaves off. Generally, a fine chop is most useful as a small amount goes a long way in flavor.

Thyme

Thyme leaves are very tiny, so tiny, in fact, that you may not need to chop it for use. If you’re using this herb by itself, the leaves should be pulled off the stem. Use the same technique as rosemary. If you would like to utilize this sweet, peppery flavor in soups or stews, throw the entire sprig into your pot and the leaves will fall off during the cooking process. Pull the stems out before serving your dish.

Chives

Chives come in long strands similar to a cluster of grass. Chop these anywhere from a 1/4 inch to a fine chop depending on your use. Although chives are not officially part of the onion family, they have a similar flavor to green onions (scallions), yet more mild and delicate. Use in sauces, dips or with graceful dishes such as seafood or eggs.

How to Store

Fresh herbs can kept for longer than you think if you prepare and store them properly. Wrap herbs in a damp paper towel, place in an air tight plastic bag and refrigerate. Herbs can generally keep for three weeks. If the leaves start to brown or get brittle, it’s time to toss them.

Grow at Home

You don’t know the first thing about growing herbs, right? This AeroGarden is the ticket. All you do is use light and plant food to grow herbs, flowers or vegetables. Drop in the growth pods, fill up the water tank and program it. You can even watch it’s grow on the Aerogarden app!