Get Creative with Fresh Herbs

Fresh Basil and Dill

Put down the salt shaker because it’s National Herb Week. Bring flavor to your dishes with calorie-free herbs. Try growing your own this week so you can have fresh herbs at your disposal. If you are a beginner, start with mint. Compared to other herbs, mint requires the least amount sunlight and water to grow.

Fragrant mint has a cooling aftertaste that can freshen up any meal. Spearmint is wonderful to cook with because it pairs nicely with both sweet and savory flavors. You can cook mint in dishes with parsley, carrots, tabouli or peas. Use it to top off fruit salads for added refreshment.

Basil is a versatile herb that can be used in soups, pasta sauces and with vegetables like peas and zucchini. Basil goes especially well in fresh pesto. Take note that basil is delicate. Be sure to use a sharp knife for chopping to prevent bruising.

Rosemary complements the flavors of chicken, lamb, pork, fish, tomatoes and roasted potatoes. Stir rosemary leaves into soups and stews but don’t throw out the branches! Strong rosemary branches can be used as skewers. Simply remove the leaves from the bottom, cut the tip on an angle and start piercing some food.

Since May is National Salsa Month (see our blog post from 5/4/12), it’s the perfect time to make salsa with cilantro. Cilantro is often used in Mexican, Caribbean and Asian cuisine. It boosts the taste of tomatoes, giving even more reason to make some salsa.

Common thyme and lemon thyme both have strong aromas and a sweet taste. Use thyme anytime you cook with eggs, tomatoes, summer squash, potatoes, lima beans and poultry. The slight citrusy favor of lemon thyme blends nicely with spring vegetables and seafood.

Parsley is another versatile herb. Add it to your omelets, soups, salads, homemade sauces and more. Flat-leaf parsley, aka Italian parsley, has a stronger taste than curly-leaf parsley. Though both can be used for cooking, flat-leaf parsley is often preferred.

Try dill in foods other than with pickles. Chopped dill and roasted cauliflower make a tasty combination. Dill also makes a delicious combination with fish, potatoes, cottage cheese, carrots, green beans and tomatoes.

Add flavor to your tomatoes, peppers, sautéed zucchini and onions with fresh oregano. Sprinkle oregano onto homemade pizza and add it to your tomato sauce. Use whole wheat dough and reduced-fat cheese for a healthy twist.

The possibilities are endless when it comes to cooking with herbs.

How will you be using these flavor-boosters this week?