Herbs are the fragrant leaves of plants that do not have woody stems.
They can be annual or perennial.
Some of the most common herbs are: basil, bay leaf, chervil, coriander, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme.
Used in the culinary sense and for medicinal purposes.
Herbs flavor dishes so you don’t need a lot of salt, butter, or oil. The addition of some green herbs to a meal not only makes it more appealing to the eye and taste-buds, but can also add health benefits.
To store fresh herbs, rinse them with cool water to remove any dirt, then gently shake off excess moisture, and pat dry with paper towels. Place them in a jar and fill it with a few inches of water. Trim the ends of the herb stems so that they fit with the leaves above the jar’s edge. Keep them on the counter, or store in the refrigerator, covered loosely with a plastic bag.
To lengthen the life of fresh herbs you can freeze them. Chop your fresh herbs and put them into an ice cube tray or plastic bag and store in your freezer for later use. Freeze them in olive oil to use in sautés or roasted dishes.
You can also air dry fresh herbs that will last a long time. Take a bunch and secure the stems with twine or a rubber band and hang them upside down in a warm, dry place that’s away from direct sunlight. Put a paper bag over the herbs to prevent them from getting dusty.
Experiment! You will love them!