thunder
Veteran
- Joined
- 15 Jan 2014
- Local time
- 1:10 AM
- Messages
- 3
I love using fresh herbs in my food, and try to grow most of what I need in small pots so I can harvest them just before eating. I often add fresh herbs such as cilantro, basil or chives to my salads, simply mixed in the the other leaves. And of course what would pasta be without herbs - basil again, oregano, sage, lemon balm, dill and many others. Sandwiches, stews, egg dishes, pizza and all kinds of other dishes also get the fresh herb treatment.
Most of my herb pots live on my wide kitchen window ledge, but the rosemary bush is outside, in the shade of a larger tree, as are the big clump of chives and the garlic. My basil literally grows like weeds and the other leaves also thrive in my sunny kitchen.
You can freeze most herbs so you have them at hand even if they're not growing. Pinch off the leaves, pat them dry between sheets of kitchen paper and freeze each variety in a heavy-duty ziploc bag. To use, scoop out as much as you need and place on kitchen paper to defrost (only takes a few minutes), then pat the excess water off with a top sheet of paper.
Most of my herb pots live on my wide kitchen window ledge, but the rosemary bush is outside, in the shade of a larger tree, as are the big clump of chives and the garlic. My basil literally grows like weeds and the other leaves also thrive in my sunny kitchen.
You can freeze most herbs so you have them at hand even if they're not growing. Pinch off the leaves, pat them dry between sheets of kitchen paper and freeze each variety in a heavy-duty ziploc bag. To use, scoop out as much as you need and place on kitchen paper to defrost (only takes a few minutes), then pat the excess water off with a top sheet of paper.