And yes, it’s great as a finishing garnish to many dishes as well.Īnother easy-to-grow and very versatile herb. It’s excellent in condiments and sauces like salsa verde and chimichurri. I like to add a generous handful of fresh parsley (I prefer the flat-leaf Italian variety to the curly version) to everything from soups and stews to shrimp scampi to grain and orzo salads. It is highlighted in dishes like Middle Eastern Tabbouleh and falafel, and is also a key component in a bouquet garni, a bundle of herbs used to season many Mediterranean dishes. The fresh, clean, ever-so-slightly peppery flavor of parsley is wonderful. But don’t overlook it as an herb to use in all kinds of dishes, both cooked and uncooked. Yes, parsley can be used as a garnish, either in sprig form, or minced and sprinkled over a dish to give it a finishing pop of color and flavor. The humble, unsung hero of the fresh herb world. Or add a pat to a baked potato or some hot cooked grains, such as rice. Use this thyme-flavored butter to finish steaks and chicken breasts and salmon right off the grill. Mince about a tablespoon of fresh thyme, and blend it with 1/2 cup softened butter, a teaspoon of minced garlic, and salt and pepper to taste. You can make a delicious quick compound butter featuring thyme. It’s a great addition to pasta and potato salads. Thyme works well with meats of all kinds, fish, chicken, eggs, pasta, vegetables and beans (I love it with lentils). The taste is potent and decidedly herbal in flavor, with sharp grassy, woodsy and floral notes. I probably use this herb in my cooking more than any other year round. Drizzle basil oil over roasted peppers, poached salmon, sliced tomatoes and mozzarella, or grilled zucchini and summer squash, to name but a few options.Īlthough it’s popular in a number of countries and cuisines, we most often associate thyme with European, particularly Mediterranean, cooking. You can strain the leaves out if you want a clearer green-hued oil, or leave the pretty green flecks right in there. Or make basil oil by blending up 1/2 cup fresh basil leaves with 1/4 cup olive oil and salt and pepper to taste.
Add some to your sangria for a surprising burst of flavor. But don’t stop there - have you ever had basil in a cocktail? Amazing. I use basil in pretty much anything that involves tomatoes: bruschetta, pasta sauces, caprese salads. But different varieties of basil (there are over 60!) are also frequently used in other types of cuisines, including Thai, Vietnamese and Indonesian. It’s the key ingredient in traditional pesto. Basil belongs to the mint family, and is an essential herb in Italian and Mediterranean cooking. Now, what to do with all of those wonderful, fragrant herbs? Everything!
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Read package instructions for how to plant and care for various kinds of herbs. You can start your herbs as seeds, or purchase small plants and repot them in progressively larger pots as they grow.