Fresh Herbs – using and storing Print
Adding fresh herbs to your meals – all year round!
Fresh herbs are a favorite among both chefs AND dietitians since they provide amazing fresh flavor and aroma and are also loaded with good nutrition (after all they are a plant!). Using fresh herbs often allows you to use less salt in your meals because they deliver great flavor.
3 ways to use fresh herbs:
- Add parsley or dill to green salads, grain salads and seafood dishes.
- Add fresh basil, oregano and even a small amount of rosemary to tomato-based sauces, pizzas, soups and lasagnas.
- Add cilantro to the top of an Asian stir-fry or Indian curry just before serving or enjoy in a fresh salsa.
But what to do if you have grown (or purchased) more than you need at one time? For fresh herbs like basil, oregano, dill, thyme, or rosemary, try freezing them to preserve that flavour into the fall and beyond – it’s simple.
- Thoroughly wash the herbs and allow to dry. As needed, trim the leaves off the stems, or leave the stems intact and just cut off the ends near the base.
- If just using the leaves, place into a freezer bag and seal. If using the whole herb, roughly chop them and put them in the bag. Remove all the air, and label.
- When ready to use, simply break off/take out the amount you need and chop as needed.
This cooking tip allows you to add fresh flavour year round, and reduces waste when purchasing fresh herbs in stores. It’s a simple win/win for your palate, and your budget.