Cooking with fresh herbs

Herbs are fun and easy to grow. When harvested make even the simplest meal it seems to be a gourmet delight. By using herbs in your kitchen you can easily change the flavors of your recipes in many different ways, according to which herbs are added. Fresh herbs are great in breads, stews, soups or vegetables. Each time you add a different herb has completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as follows to have it well. It will in most cases a single herb is associated with a given food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, they limited neither to these items, but will most often accompanied by that particular food. Use your imagination and experiment, experiment, experiment

You can make herb vinegars for salad dressings, sauces or soups. Herbal oils are very useful in the kitchen when the recipe calls for it.
 
Fresh herbs like ornaments dress up any dish making it look really spectacular. Individual rosemary sprigs over grilled lamb chops. Chop the parsley and sprinkle over potato salad. The combinations are endless and delicious result.

Fresh herbs will keep in the refrigerator for several days but then be frozen. You can freeze placing a paper towel and put in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washed, put an ice cube, covers them with water and then freezes them. When they are needed for soups, stews or sauces just a bucket drops.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can run in your garden. An advice here would be to bury an empty coffee can and mint on the ground. Mint tin prevents "creeping" in your garden.

I love to make herb butters. Half a cup of butter and mix with about 4 tablespoons of a fresh herb. Place a piece of plastic wrap, place the butter in the middle roll the saran wrap to form a "record" of butter. Put in the refrigerator and anytime you just need a pat of butter cut "register". (Tips for butter "registration": potatoes, bread, meat, noodles or any type of sauce).

A fresh herb in any salad dressing really shines. You can use any herb or a combination, be creativ

I learned an instant natural mask and trick using basil, lemon and avocado to create long ago. Put a large handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in half an avocado and a teaspoon of lemon juice large, mix until smooth. Wash your face, pat dry and gently rub the avocado mixture. Leave it as much as like, then use warm water to wash off

These are just a few ways you can use fresh herbs from your garden. Sure you will come up with many more. Happy Kitchen