7 Simple Ways to Use Fresh Herbs for Dinner:
Facts: Nature can help regulate your nervous system. And working with fresh herbs is a delish way to get some natural goodness into your body, literally.
Here are 7 ways:
1. Roast something. E.g., Add herbs to chopped vegetable chunks. Drizzle with olive oil, add the grated rind of a lemon, sprinkle with sea salt and fresh pepper, and roast at 425/220 for 20 minutes or until done.
2. Upgrade anything. E.g., Boil spaghetti in salted water, add frozen peas during the last 2 minutes of cooking, drain, drizzled with olive oil, season with sea salt, pepper, and herbs). Or sprinkle on top of any canned soup (preferably low sodium) to make it taste more homemade.
3. Infuse salt or sugar. Add dry, fresh chopped rosemary to sea salt or sugar (I like a 2:1 ratio), and store in an airtight container. Use as you like, and feel fancy.
4. Use more, not less, when fresh. Dried herbs have a more condensed flavor. Use 4x as much of a fresh herb as you would of a dried one.
5. Cut, don’t crush. Cut herb bunches over your food using sharp, clean scissors (or herb scissors with multiple blades). It can be faster, easier and cleaner than chopping, and tearing/crushing can bruise the leaves.
6. Wrap ‘em wet. To keep them fresher longer, store your washed herbs by wrapping them in a damp (not dripping) thin cloth or paper towel, then place loosely in a produce bag to “lock in” the moisture.
7. Freeze, if not fresh. Chop extra herbs and freeze them in “olive oil” cubes, then defrost and use when cooking (thanks for the tip, @kellymfmiller ). 🌱 Bonus: Make herb bouquets. More on this next. 🌱