I've got a crop of mushrooms in my wet backyard right now and I said to the hubs.."look, that's Shroom saying hello, IH". Made me fill up but also made me smile, thinking of how she touched my life in such a positive way. And when I see the bunnies play every afternoon, I think of how she scolded me about how destructive they were and they should be shot! and I crack up.
Where do I start? LOL
I use them daily and I use them freshly snipped (chives, parsley, thyme, basil, rosemary, cilantro etc.) and at the end of the season, I dry them
by clipping from the base and tying them and turning them upside down and hanging them to dry. If they are annual herbs, I take out the whole plant
and if they are perennials, I cut to the base of the stalk. (but not woody perennials--do that in the Spring, ok?) It's the way my cousin's wife suggested years ago. She was, interestingly, an herbalist at colonial Plymouth Plantation in Plymouth. Mass. Talk about a green thumb! What a cool job to dress up in costume, tend the herb garden, talk to tourists and enjoy the scents. I have huge lavendar and rosemary plants. thanks to her.
I use fresh basil in puttanesca, in tomato sauce, on pizza, in pistou and pesto, in caprese salad.
Rosemary works well in a focaccia, and with pork, chicken.
Thyme is great for roasts, in soups, in herbed butters, stews.
Cilantro is great in anything Mexican or Thai influenced.
Depends on what you are making.
here's a few ideas:
"Harvesting and Storing Herbs
The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring.
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot."
Dang! I wish I had known you could have used the book I had about herbs. I have been giving away books for a few weeks while cleaning out
the house and someone took that one. bummer. Oh well, that website I linked to is very informative!
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir
"The strongest of all warriors are these two - time and patience." Leo Tolstoy
"If you want to lift yourself up, lift up someone else" Booker T. Washington
“If idiots could fly, the sky would be like an airport.”― Laura Davenport
"Do or do not. There is no try. "- Yoda.
"LTES" Gem 2014
Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.