W By Katie Sharpton
Herbs
When you are always on the go, it can be easier to settle and order something quick for dinner. However, nothing beats a home cooked meal, a time to feel truly nourished. It’s nice to slow down and enjoy the process of preparing your own meal. Not only is home cooking healthier, but also fun to experiment new recipes with friends and family. Herbs add a nice touch to any home
cooked meal, as well as color and flavor. “Herb” is defined as any plant or plant part that is used for its culinary, cosmetic, medicinal or aromatic qualities. In general, dried herbs have a stronger more concentrated flavor, than fresh. When substituting dry herbs for fresh in a recipe, start small. When substituting fresh for dried, plan to use plenty rather than not enough. To freeze fresh tender herbs for later use, chop and mix with olive oil, then freeze in ice cube
Parsley
Leaves are very fragrant with a rich, mildly spicy mint flavor. This herb prefers moist, well-drained soil and full sun. Fresh leaves can be used in tomato sauces, salads, vinegars, and on fish, lamb, and poultry. 50 September 2020
trays. When cubes have frozen, remove from tray and store in the freezer in an airtight bag or container for up to 2-3 months. Add frozen cubes directly to sauces. Herbs can be harvested as needed throughout the growing season. Snipping the plants regularly helps to encourage new growth. Harvest an herb such as basil by pinching off leaves from the tips of the stems. Harvest leafy tips frequently and clip off flower buds to keep the plant producing.
Rosemary
Varies in height from 2-5 feet tall. This herb has green, needle like leaves. The leaves can be used for tea or flavoring in sweet and savory recipes.
