In culinary terms, herbs are leafy green plants that are used in small quantities to add flavor to food and drinks. Some of the herbs we get here at Boston Organics include oregano, parsley, chives, mint, basil, thyme, dill, and rosemary.
Preparation
Add fresh herbs to dishes at the end of cooking, or right before serving for the best flavor.
Storage Tips
If you need to store fresh herbs, trim the stems then place them into a jar with about an inch of water in the bottom. If you need to refrigerate the herbs, place a plastic bag over the herbs/jar and then refrigerate. However, basil can be stored in the refrigerator in a plastic bag for approximately one week; make sure the basil is relatively dry before placing it in the bag. Many herbs can also be frozen for later use.
Important: If you notice any moisture in the airtight containers or sealed plastic bags after storing the dried herbs–this is a sign that moisture was still present when packed. Mold can develop because of the moisture, so make sure the herbs are thoroughly dried and have absolutely no moisture left in them.
One teaspoon of dried herbs is equivalent to 1 tablespoon of fresh.
Long Term Storage Tips
Here are 10 Easy Ways to Preserve Herbs!
Seasonality
Apr, May, Jun, Jul, Aug, Sep,
Recipes
10 Easy Ways to Preserve Herbs
Asparagus, Mustard Greens, and Kale Stir-Fry
Baked Carnival Squash With Smoked Bacon and Rosemary
Carnival Squash Stuffed With Apples and Thyme
Challah Stuffing with Turkey Sausage, Leeks and Cherries
Chard and White Bean Stew
Chive soup
Collards Stuffed with Red Beans and Rice
Crash Hot Potatoes
Easy Herbed Potatoes
Endive Spoons with Lemon-Herb Goat Cheese
Greek Bruschetta
Green Herb Hummus
Grilled Vegetable Kabobs
Hakurei Turnip Gratin
Herbed Winter Vegetable Roast
Ideal Scrambled Eggs (with Chives!)
Kid-Friendly Veggie Burgers
Kitchen Scrap Vegetable Broth
Marinated Zucchini Salad
Mediterranean Roasted Broccoli and Tomatoes
Panzanella with Grilled Eggplant, Corn & Tomatoes
Plum Salsa
Potato and Rutabaga Gratin
Quinoa Salad with Beets, Daikon Radish and Feta
Roasted Beets with Cumin and Mint
Roasted Grapefruit
Simple Grilled Romaine Salad
Slightly Sweet Dill Refrigerator Pickles
Summer Squash Fritters
Summer Vegetable Stir-Fry
Sunny Eggs and Mustard Creamed Chard
Thai Lettuce Wraps
The Western Club (with Sprouts!)
Vegan Creamy Curried Pumpkin Soup
Warm Potato Salad With Goat Cheese
Zucchini, Onion and Ricotta Pie
Zucchini Quinoa Lasagna