Herbs isn’t something I grew up with. SO cooking with them is hard for me to do. BUT I have a lovely rack of herbs still doing nicely at the greenhouse. They are ready to be harvest I am thinking. Too much for me to harvest, so how about coming and using them for your gardening and cooking. I know many of you uses herbs, let us know how you use them that will give us all ideas. Thanks in advance for that help. I realize the pictures of the herbs I have isn’t the best. Herbs aren’t pretty but they do serve a purpose. I have listed below the ones I have yet. If that will help. Remember I am open Mon- Friday 9-6, closed on Saturday and Sunday. I am sorry but really need some time off to get other things done. Hope that will work out with your schedules if you need to come to the greenhouse. Thanks in advance.
Sugar bush stevia
Parsley flat and curly
Basil red rubin
Brighten up your meals with our helpful guide for cooking with fresh herbs.
When summer arrives, its time to fire up the grill and load up on picnic-basket favorites. But a good cook will tell you it’s also the best time to shelve that old jar of dried seasoning. Why? Fresh herbs such as basil, cilantro and thyme are at their peak freshness. Check out our best recipes featuring fresh herbs.
Herbs are an easy way to add life to dull dishes. As such, they’re the secret weapon for many professional cooks. These tasty little plants add vitality to every bite. Toss some basil into a caprese salad or garnish tacos with fresh cilantro and your family might just start calling you chef.
Herbs come in a variety of forms and flavors, but deciding which to use can be tricky. Follow this helpful guide to learn the best uses for some of summer’s freshest (and finest) ingredients:
One of the more popular herbs in the United States, basil has many varieties. Perhaps the most common are sweet (Italian) basil and Thai purple basil. Both are floral and clove-like, with powerful sweetness and a hint of pepper. Although most commonly associated with Mediterranean cooking, basil is a fragrant companion to Asian and Indian foods and adds a refreshing balance to spicier dishes.
For maximum flavor and to prevent browning, add basil at the end of cooking. Remove the leaves and discard the stems, as the leaves hold the most flavor. Basil is a delightful accompaniment to summer tomatoes, grilled chicken, curry and mozzarella cheese. Get more recipes for fresh basil.
This cool, bright herb has a similar flavor profile to basil. Though it’s most commonly associated with desserts, mint is a key player in savory dishes, such as this flavor-boosted shrimp and feta skillet.
For a more traditional approach, use mint to garnish a fresh fruit arrangement or toss it into fresh lemonade. For a fast and refreshing summer side, try this Minty Watermelon and Cucumber Salad.
Tough and woody, rosemary is a pungent herbal stalk that pairs best with full-flavored and robust meats. The leaves can be used fresh or dried.
Rosemary’s pine-like flavor lends itself to hearty meals like lamb chops, pork tenderloin and roasted potatoes. But don’t let the hearty pairings fool you; rosemary is just as tasty with light summer fare. Whip up these Strawberry-Rosemary Yogurt Pops for your next family BBQ.
A staple in French cooking and a key ingredient in herbes de Provence, thyme is a pungent herb with a- thin woody stem and tiny leaves. The leaves are aromatic and floral with a strong but understated taste. For best results, strip the leaves from the stems (like rosemary) and chop before use.
Thyme is a classic addition to roast chicken but can also be used in breads, desserts, cocktails and so much more. See for yourself, with this easy recipe for Scalloped Potatoes with Ham.
A bouquet of wispy, fragrant fronds, Dill weed is a tangy herb most commonly associated with Scandinavian and German cooking. Its delicate strands boast a strong flavor of clean, fresh earthiness.
It’s ideal for poultry and a complement to lemon, yogurt and seafood. Be sure to sneak fresh dill into your next chicken soup or salad.
Taken from The Ultimate Guide to Cooking with Fresh Herbs check this out for recipes to go with cooking with these herbs Till next time this is Becky Litterer, Becky’s Greenhouse Dougherty Iowa -firstname.lastname@example.org 641-794-3337 cell 641-903-9564
Hi! My name is Becky and I am a Master Gardener. I own Becky's Greenhouse in Dougherty, Iowa.