Grow, buy, store and use
Fresh herbs are healthy and make any dish a feast. But how do you optimally enjoy fresh herbs? Plants in the garden? Buy the herbs separately? Everything is possible. But what should you pay attention to?
You don’t need a large vegetable garden to grow your own herbs. It is also great in pots or containers on your balcony or in the garden. You can sow herbs yourself or buy them as plants and then repot them. Stone pots are preferred. A good potting soil is necessary. And of course also give enough water. In addition, growing herbs yourself requires some patience.
Basil is easiest to grow yourself. Chives and parsley, mint and thyme also do well. The plants are best placed on the windowsill. Harvest fresh herbs before they flower.
To buy
Of course you can also buy fresh herbs in the store. Make sure that the herbs are fresh in color. It is also important that the leaves are not wilted or have no yellow edges. The smell is also important.
save
Most herbs, such as dill, parsley and mint, can be kept in the fridge for a few days in cling film kept turn into. This also applies to basil and thyme, but they are better placed in a sealed bag in the vegetable drawer. Chives can be stored in the refrigerator in a moist kitchen pair for about two days. You can also put parsley and sage in a glass of water.
You can often not dry soft green herbs, but you can put them in the freezer. Dill, parsley, basil, mint, coriander and chives can be kept for up to a year in a closed container or bag. With coriander this is at the expense of the color.
You can dry solid herbs such as thyme and rosemary. Always do this in a dry, warm and airy place. After drying, the herb retains its flavor for another year.
To use
Most herbs must be washed before use. Sage and dill can be carefully rinsed and then patted dry. Processing depends on the herb. Some are best cut (mint, sage, coriander), for others bruising (thyme), shredding (chives and dill) or tearing (basil) works better.
The application is also different. Herbs with a strong taste such as coriander, rosemary and thyme can easily be added to the frying, cooking or roasting. Most others come into their own by adding them to the dish shortly before serving.
Read here everything about the taste, application and health benefits of fresh herbs.
Sources):
