Still Using Dry Herbs?
Fresh herbs are not only delicious, they are beautiful too. My herbs are in containers on a decorative table as living outdoor accessories. They’re kept close to the kitchen door for easy access.
Culinary wise there is no comparison. Dry is great especially when it’s the middle of winter. But fresh adds an aromatic note that elevates your cuisine.
Here are my top Five Favorites
This pretty herb takes me back fond childhood memories of my mother preparing dinner. To me, it’s summer in the form of a fresh bright green aromatic herb.
- Caprese Salad
- Fresh Pesto Sauce (simple to make)
- Thai Cooking
- Mix with Lemon and Garlic for pasta
- Perfect with poultry
- Fresh Tomato Sauces
- Freshly torn on Pizza
An essential to have on hand. The most frequently called for herb when cooking.
- Great with olives
- Flavor cheeses
Rosemary has become popular with craft cocktails and new alcohol-free beverages
- Beverages (rosemary gin and tonic)
- Add to olives
- Infuse olive oil
- Root Vegetables
My favorite use is with brown butter over squash filled ravioli with chopper walnuts.
- Compound butter
- Beverages like cocktails and teas
- Fried to crumble over dishes
- Add to brown butter for pasta
- Stuffing (dressing)
Best used fresh/raw lightly chopped as a last minute addition to dishes.
- Fabulous in eggs
- Cold Couscous/Tabouli
- Roasted vegetables
- Fresh bread
If you give fresh herb gardening a try, let me know below what you planted.
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