More Chef Laura Tips: Growing and Using Herbs

Fresh herbs can liven up almost any recipe.  Fresh herbs also have a detoxifying effect on our bodies--they are packed with antioxidants (especially oregano), many have anti-inflamatory agents, and can also aid in digestion. They are very easy to grow, so don't worry if you don't have a green thumb.  Herbs are practically a weed, and we all know those don't require a green thumb! If you plant them in the ground, they don't need much watering after they are well-established, and generally animals and insects don't bother them because of their pungent flavor and aroma.

Here are a few basic herbs to start an herb garden:

Parsley

 -Probably one of the most under-rated herbs, in my opinion.  It is not just pretty as a garnish; it also has a wonderful, bright flavor.

-A good addtion to marinades for any meat, fish, or veggie

-Adds color to salads (pasta, potato,etc)

-Good in soups and sauces

-Sometimes a perennial (if grown up close to your house where it is more sheltered in the winter months)

Basil

-Also good in salads and marinades

-Especially good in fresh pasta sauces, pestos, and caprese salad (tomato, basil, mozzarella cheese)

 -This herb will have sweet, tender leaves all season if you pinch the buds before they flower (to keep it from  going to seed).

-It's usually an annual, but towards the end of the season you can let it go to seed and sometimes it will re-seed  itself.

Chives

-A nice addition to dips, salads, soups, and marinades

-I also like to add it to cottage cheese.  My mom would sometimes let us eat cottage cheese with chives as chip-dip and somehow rationalize it as a healthy snack--I never protested!  I also like this mix on top of a baked potato (instead of sour cream)

-They are a perennial and have pretty purple flowers in late spring/early summer

Oregano

-This herb is another key ingredient in a good pasta sauce

-I think fresh oregano has a distinctly different taste than dried. I find the flavor more mild and slightly minty.

-Delicious in minestrone and many other soups

-It is also a perennial and should be cut back at the end of the season, after it is an established plant.  You will need to keep your eye on this one, or it can take over your herb garden!

Cilantro

-A key ingredient in salsa, but also has many other uses

-A great addition to Asian-inspired soups and marinades

-Pairs well with citrus and oil-based marinades for fish, pork, or chicken

-It's a really easy herb to start from seed as long as you keep it watered at first

-Like Basil, to extend its tender leaves and growing season, pick tops before it flowers to prevent it from bolting (or going to seed)

 **A general tip for storing cut herbs: lightly dampen a paper towel, lay herb on top and store in an unsealed plastic baggie in crisper drawer for 3-5 days

**Also, at the end of the season, I'll be sharing some tips on preserving different herbs so you can enjoy their fresh taste and health benefits all winter!