Herbs contribute so much to a Flavorsome Recipe

Photo supplied from the Internet.

                                                                           

                                                                         

In general use, herbs are any plants used for flavoring, food, medicine, or perfume. 
Herbs added to almost any dish can make it Gourmet ! Not only do they supply medicinal properties, they add flavor & interest. When I suggest storing them in a plastic bag, I am speaking of exploring Green Bags at the Supermarket as I have found placing veggies & herbs in these with some paper towel, increases their storage time and maintains freshness; this is very beneficial if you only shop once a week.

I have mentioned only a few of the better known & easily acquired herbs below, that you may like to experiment with.

BASIL

To store: Store briefly in a plastic bag in the refrigerator. Tastes good with/in: With its sweet, strong, spicy clove-like flavor, it is particularly good with tomatoes. Also pairs well with parsley, rosemary, oregano, thyme, sage and saffron. Pesto, pasta, pizza,  garnish, salad, sorbet, oil, chiffonade for soup just before serving.

Nutrition Facts: Vitamin A, Vitamin C, Calcium, Iron

CHIVES 

To store: Refrigerate in an airtight container. Tastes good with/in: Salad, nut cheese, dip, herbed "butter"/nutelex, oil,  garnish.

 Nutrition Facts: Vitamin A, Vitamin C

CORIANDER

To store: Store wrapped in paper towels in a plastic bag, or place stem-ends in a glass filled with water in the refrigerator; remove leaves as they wilt or discolor. Do not remove the roots or rinse the herb until ready to use. Tastes good with/in: Salad, guacamole, smoothies, garnish, oil, fresh chutneys, pesto,salsa, relish, curries, Asian dishes. Pairs well with fresh mint and cumin.

 Nutrition Facts: Vitamin A, Vitamin C; removes heavy metals stored in body

MARJORAM

To store: Can be kept in a plastic bag in the refrigerator. Tastes good with/in: Tea, salad, garnish, Italian and Greek dishes, soup, pasta, pizza, tomato-based sauces, vinaigrette.

 Nutrition Facts: Vitamin A, Vitamin C, Calcium, Iron

MINT

To store: Should be stored in a plastic bag in the refrigerator. Tastes good with/in: Tea, nut yogurts, dips, garnish, salad, desserts. Pairs well with parsley, cilantro, chili, cardamom, basil.

 Nutrition Facts: Vitamin A, Vitamin C, Calcium, Iron

OREGANO

To store: Can be kept in a plastic bag in the refrigerator. Tastes good with/in: Tea, salad, garnish, Italian and Greek dishes, soup, pasta, pizza, tomato-based sauces, vinaigrette. 

Nutrition Facts: Vitamin A, Vitamin C, Calcium, Iron

PARSLEY

To store: Keep in a plastic bag in the refrigerator or sprinkle with water and wrap in paper towels. For maximum freshness, put cut ends in cold water. Tastes good with/in: Salad, smoothies, juices,garnish, nut cheese,

Nutrition Facts: Vitamin A, Vitamin C, Calcium, Iron

ROSEMARY

To store: Keep fresh sprigs for several days in a plastic bag in the refrigerator, or place stem ends in water. Tastes good with/in: Oil, tomato-based sauces, pasta, pizza, vegetables, mushrooms; sprigs can be used as skewers for vegetables. 

Nutrition Facts: Vitamin A, Vitamin C, Iron

THYME

To store: Can be kept in a plastic bag in the refrigerator. Tastes good with/in: Tomato-based sauces, pizza, salad, sauces, vinaigrette, herbed "butter/ nutelex", mushrooms. 

Nutrition Facts: Vitamin A, Vitamin C, Iron

Try this Multiple Herb Pesto: 
This recipe is delicious & can be used over Zucchini & Carrot Noodles or as a spread to enhance wraps.
Ingredients:
1/2 cup Spinach
1/3 cup Tarragon
1/3 cup Parsley
1/3 cup Coriander
1/4 cup Basil
1 clove Garlic micro grated
1 Tab Nutritional yeast
1/3 cup Pine nuts
1/4 cup sunflower seeds(raw unsalted)
1/3 cup Olive oil
Sea salt and freshly ground black pepper to taste
Blend & Enjoy  For variation substitute the herbs used, 

Herbs you may like to try growing in your garden or window box.

Beginning herb gardeners may have a problem deciding which herbs to plant because of the large number of herbs from which to select. A quick check of your supermarket shelf will give you some idea of the types of herbs used in cooking and also will serve as a planting guide. Many cookbooks also offer information on uses of various herbs as flavorings.

Following is a good variety of flavors and uses of recommended herbs for beginners:

Strong herbs -- winter savory, rosemary, sage
Herbs strong enough for accent -- sweet basil, dill, mint, sweet marjoram, tarragon, thyme
Herbs for blending -- chives, parsley, summer savory

As your interest and needs increase, you can add to the variety of herbs in your garden. Keep in mind that herbs can be annuals, biennials, or perennials when selecting herbs to grow for the first time.

Annuals (bloom one season and die) -- anise, basil, chervil, coriander, dill, summer savory
Biennials (live two seasons, blooming second season only) -- caraway, parsley
Perennials (overwinter; bloom each season once established) -- chives, fennel, lovage, marjoram, mint, tarragon,
thyme, winter savory.