Herb 101

Fresh herbs seem to grow like weeds in the summer.  Very flavorful weeds.  Once you get aquatinted with a few it's easy to improvise.  Tear them up to release flavor.  


CHIVES
Inbred with the onion. Looks like grass.  Great chopped up in salads.  Adds tasty texture to dips and soups.  Great in melted butter on fresh corn or scrambled eggs.  

BASIL
A tomato's best friend.  The heart of pesto.  Wash leaves and dry in a salad spinner.  Store in a zip-lock with a paper towel.  Great with pasta and in salads.  A Thai food staple.  Hide under chicken skin.

CORIANDER/CILANTRO
Gives anything a mexican flare.  Love it in  fresh guacamole and salsa or chopped up on anything with cumin in it.  Not so good cooked, best fresh and raw on top. Smashing in a good asian broth. 

MINT
The star of summer and not just for Mojitos.  A refreshing twist to any dish.  Great with lamb.  Perfect chopped into quinoa, couscous and fruit salad.  Love it blended in fage yogurt on most anything.  Toss with new potatoes and butter. 

OREGANO
Italian all the way, think pizza.  Perfect in meatballs and loaf.  Oregano and tomato make love to produce tomato sauce. Fry with zucchini and onion.  Sprinkle on the cheese when grilling cheese burgers.




ROSEMARY

Has a great relationship with garlic and roasts.  Perfect for grilling meat.  Use the sprig as a baster.  Toss in with oven baked potatoes, garlic and olive oil.  Wonderful in bread and chocolate.   




TARRAGON

Vinegar loves it.  Think fish and chicken. I like it baked in foil with any white fish.  Tis very french, hence the star of béarnaise.  Licorice like.  Not bad with eggs either