• Grow the Juiciest Melons Ever
• Keepin' it Cool - Watering Advice
• The Flowering of Fresh Herbs
• The Smallest Garden
• Soil PH Testing
• Colour Confidential
• How to Plant a Terrarium
• Forcing Bulbs
  
• Top 5 Performers for Autumn
  
• A Sticky Story – Don’t Curse the Trees

There were times when the only way you could have fresh herbs was to grow your own. Not so anymore! These days just about every supermarket carries fresh herbs in the produce section. Many even stock several varieties of the same herb – for example, curly parsley and Italian parsley, lemon basil and sweet basil.

There’s no denying that fresh herbs have a taste and texture that their dried counterparts can’t match. But what do you do with these luscious herbs when you get them home? Follow the easy-care directions here:

Keep them cold

Fresh herbs are extremely perishable. They should be handled as little as possible and kept in the fridge at tall times. (Note: Basil is the exception. Store it at room temperature.)

Before storing them, pick over the herbs, discard any bad leaves, and dry the remaining ones well with a paper towel. (Wet leaves spoil quickly, especially on delicate herbs like cilantro and basil.)

The best way to store herb springs is by standing the bunch in a glass filled halfway with water. Then place a plastic bag loosely around the top. If your fridge is short on shelf space, wrap the herbs in a paper towel, place them in a re-sealable plastic bag, and store them in the produce drawer.

Check refrigerated herbs every day and remove any wilting or browning leaves.

Clean them well

Just before using fresh herbs, check them for grit or other dirt. Discard woody or thick stems as well as any discoloured or torn leaves. If they’re not dirty, don’t wash them. If needed, give them a quick rinse under cool running water, then pat dry. Chop into pieces and add to whatever you’re preparing.

The finer you chop herbs, the more flavour they release. Sometimes however, you may want a coarser chop – for a yogurt dip for example – to add additional texture to the dish.

Mincing Like a Master Chef

Mincing herbs is like many cooking tasks. After you’ve done it several times, it becomes routine. In most instances, you’ll start with a pair of sturdy kitchen scissors.

To mince blades of herbs, such as garlic chives, hold a small bunch of them over the salad or a bowl and snip into tiny pieces using sharp kitchen scissors. For soft-stalked herbs, such as cilantro, parsley and dill, you needn’t strip the leaves; simply trim away tough stems, roll the leaves into a small ball, and then take tiny snips, cutting right through the ball.

For woody-stemmed herbs, such as marjoram, thyme, sage, and rosemary, strip the leaves from the stems (unless the stems are very tender, in which case you can treat them as you do parsley), cut the herbs coarsely with scissors into a teacup, then cut them against the side of the cup until the greens are finely chopped. Sprinkle chopped herbs directly on salads, or add them to a salad dressing.

For larger quantities, it may be easier and faster to use a sharp chef’s knife and cutting board rather than scissors. Remove the stems or strip the leaves as described above and lay the leaves flat on the board. Use one hand to position the leaves and the other to chop. In most cases, it’s best to “mince fine,” that is, chop until the herbs are cut into tiny bits. Coarse chopping will do if the herbs are to be pureed, as in pesto.

Some people use a food processor to mince fresh herbs. However, machines can turn tender herbs into mush. And then you have to clean the machine! It’s just not worth it for small amounts. Use a standard size food processor for pesto, however.

Kitchen Magic with Herbs and Spices

Nothing adds sparkle to food like herbs do. Here are some great tips for using herbs wisely and well so you get the maximum taste and health benefits they offer.

• When preparing hot dishes such as minestrone or rice pilaf, add the herbs toward the end of the cooking time to prevent the delicate flavours from dissipating.
• For cold dishes such as herb-marinated carrots or potato salad, adding the herbs before refrigerating the dish will allow the flavours to meld together.
• Put lots of herbs in marinades for fish, poultry, meat and vegetables. Then, when broiling or grilling those foods, use a rosemary sprig as your basting brush. You’ll get an extra dash of flavour.
• Similarly, strip the leaves from sturdy long rosemary, thyme or sage branches and press the twigs into service as skewers for vegetable, poultry, or seafood kabobs.(They’re not strong enough to use for red meat.) Grilling will release flavour from the stems and impart it to the food.
• When making salads, think of herbs as ‘greens’. They’ll add so much extra flavour, you’ll need only a very light dressing. Throw in whole leaves of basil, cilantro, marjoram, chervil, parsley, whatever. Add the herb flowers too. Chive blossoms, for instance, have an intriguing onion flavour; break apart the blooms and sprinkle them over your salad.
• Use large leaves of basil, mint, lovage, sorrel, or other herbs as wrappers. Put a dab of chicken salad, shrimp salad, bean spread, yogurt cheese, or any other filling in the middle of a leaf and roll it up. You’ll have delicious little tidbits for appetizers.
• Bruise mint leaves and add them to summer drinks.
• If you grow your own herbs, you can preserve some of their summertime freshness for winter enjoyment. Pack clean dry leaves in freezer bags and seal. Although freezing safeguards flavour, it will change the herb’s texture, so use them in cooked foods such as sauces, stews, and soups. And always remember to add them at the end of the cooking period.

Seven More Great Ways to Use Fresh Herbs

1. Herb Log. Mix chopped fresh tarragon, dill, or other herbs with softened butter or margarine. Transfer to a sheet of waxed paper, form into a log, wrap well, and freeze. To use, cut ¼ inch slices off the frozen log and toss with hot cooked vegetables.
2. Ice-Age Rosemary. Chop fresh rosemary leaves and sprinkle over an ice-cube tray filled with broth. Freeze. Transfer the cubes to a freezer bag. Add 1 or 2 cubes to soups and stews during the last few minutes of cooking.
3. Cool Mint Fruit Salad. Combine ¼ cup each of dry white wine, orange juice, and chopped fresh mint; 1 tablespoon of honey; 2 canteloupes (halved, seeded and cubed); and 2 cups of strawberries (hulled and quartered). Toss and refrigerate 4 hours or overnight.
4. Bagel Heaven. Spoon fat-free plain yogurt into a sieve lined with a coffee filter. Set over a bowl and refrigerate overnight to drain. Stir in chopped fresh dill and chives. Spread on bagels in the morning!
5. Herbed Marmalade Glaze. Combine chopped fresh rosemary leaves and marmalade in a microwaveable bowl. Microwave on high power for 1 minute. Let stand for 15 minutes. Brush over grilled chicken or pork.
6. Riviera Bean Salad. Mix drained and rinsed white kidney beans, chopped plum tomatoes, chopped fresh garlic, and fresh marjoram leaves. Toss with a little olive oil and lemon juice. Let stand at room temperature for 1 hour.
7. Better Vinaigrette. Pour 1 bottle of low-fat vinaigrette dressing into a blender. Add fresh oregano or thyme leaves. Blend for no more than 20 seconds. Transfer back to the bottle. Refrigerate. Use within 2 weeks.