Cooking Article

Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways
according to which herbs you add. Fresh herbs are great in breads
stews
soups or vegetables. Every time you add a different herb you have completely changed the taste.


If you are a beginner start slowly
add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes
Oregano with sauces
Rosemary with lamb and Chives with butter or cream cheese. Of course
none of them are limited to these items
but you will see them paired most often with that particular food. Use your imagination and experiment
experiment
experiment!


You can make herb vinegars for salad dressings
marinades
or soups. Herb oils are very useful in cooking whenever a recipe calls for it.


Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.


Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them
puts them an ice cube tray
covers them with water and then freezes them. When she needs them for soup
stews or sauces she just drops a cube in.


My favorite herbs to grow are basil
oregano
lemon balm
parsley and mint. Mint is great but be careful
mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.


I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap
place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes
bread
steaks
noodles or any kind of sauce).


A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination
be creative.


I learned a trick a long time ago using basil
lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized
throw in a half of an avocado and a large teaspoon of lemon juice
mix until smooth. Wash your face
pat it dry and gently rub the avocado mixture on. Leave it on as long as you like
then use warm water to it wash off.


These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking
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