Herb Tips

Growing herbs is so easy but many just don't know what to do to store or even use some of them. I hope this helps.

Fresh herbs will last longer if you trim the stems in a diagonal direction and place them in a glass with one inch of water in the refrigerator. Cover the herbs loosely with a plastic bag and change the water every day.

Cut fresh herbs with large leaves into long thin strips, by stacking about four or five leaves on top of one another and rolling them tightly together. Then use a sharp knife to cut them into thin strips about 1/16th inch wide. This is called chiffonade style of cutting the herbs.

For herbs with strong sturdy stems, strip of the leaves by sliding your fingers from top to bottom as you push off the leaves. Use this technique for herbs with tough stems like sage, marjoram, thyme and oregano.

Fresh parsley, tarragon, chervil and cilantro make wonderful additions to a tossed vegetable salad.

Add freshly chopped parsley, dill and basil to creamy potato, pasta or seafood salad.

Infuse your olive oil and vinegar with fresh herbs, such as tarragon, dill, oregano, thyme and basil for a wonderful and delicious taste. Put the fresh herbs of your choice in a glass jar with a cover, along with any spices you might like, and cover with the oil or vinegar. Let the mixture sit for about 24 hours


ENJOY!