Culinary Herbs

Ever wonder why everything tastes exotic and exudes delicious aromas when you eat at a good five star restaurant? It is usually because of the seasoning. Exceptional chefs know that fresh food is always best and that includes fresh herbs.

Fantastic cuisine can be very simply prepared, but add a few fresh herbs and you have created something devine. As you master the art of seasoning with fresh herbs, you will astound family and guests with your remarkable culinary talents.

Drying or Freezing Herbs

The best time to dry herbs is just before they bloom. This is when they are at the peak of their flavor. Or perhaps you would like to preserve some of your herbs by freezing. Some herbs freeze well, including tarragon, basil, borage, chives, dill, lemongrass, mint, oregano, sage, savory, sorrel, sweet woodruff, tarragon thyme, fennel and lovage. » Continue

Keeping Herbs Fresh

We all know that tender fresh herbs can become limp quite quickly. Here is a tip to keep herbs fresh & crisp!

Snip or break off the bottom of the stems. Make sure the leaves are completely dry. I do not to rinse them until ready to use. Fill a glass container partially with water and place the stems of the herbs into the water in the jar. If you are storing the herbs in the fridge, cover loosely with a lightweight plastic bag (like from the produce department of your grocers).

Parsley can be stored at room temperature or in the fridge. Basil is best stored at room temperature. Cilantro loves a cool place and should be stored in the refrigerator. If after a few days, the water begins to becomes cloudy or discolored, change water. Parsley, cilantro, basil, and other herbs remain fresh as much as two weeks or longer when kept this way!