What to do with Herbs

Herbs can not only brighten up a meal by adding unique flavor, they also offer a wide range of health benefits by supporting digestion, boosting immunity and improving mood. They also contain powerful antioxidant and anti-inflammatory properties

Learn more about types of herbs, their flavor profiles and a variety of ways to utilize them!

Basil - Highly aromatic with a robust licorice flavor. Excellent in pestos, as a finishing touch on pasta dishes, or stuffed into sandwiches, tomatoes, tomato sauces, peas, squash, lamb, fish, eggs, tossed salad, cheese, potatoes, or pasta.

Chives - Delicate onion flavor. Great as a garnish!

Cilantro - From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Caribbean, Latin American, and Asian cooking.

Dill – Light and feathery herb with a pungent flavor. Use it for pickling, with fish, and over potatoes. fish, cream and cottage cheese, potatoes, fish, vegetable salads, pickles, tomatoes.

Garlic Chives - Mild, flat, tender leaves that taste like onion and garlic. Great as a garnish or topper for meats, salads, soups or casseroles.

Lemongrass - Tastes like mild citrus with a hint of ginger. A popular ingredient in many cuisines, including Thai, Vietnamese, Indonesian, and Malaysian. It adds a bright, aromatic, citrusy flavor and doesn't lose its flavor during long cooking times, making it a great choice for soups, stews, curries, and marinades.

Lovage - Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups.

Mint - Surprisingly versatile. Try it paired with lamb, peas, potatoes, and of course, with chocolate! jellies, fruit juices, candies, frosting, cakes, pies, pork, potatoes, peas and chocolate (Peppermint, Spearmint, Chocolate mint, plus so many more varieties of mints that can be used in different recipes.)

Oregano - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes. Oregano goes well in tomato-based dishes, including pizza sauces, and meats. It also works well with the flavours of most vegetables tomato sauces, pork, pizza, salads and chili.

Parsley - Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy and peppery, fresh-flavored herb used to season many different dishes, and is often used as a garnish , tabouli meats, vegetables, soups, eggs, and cheese.

Rosemary - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats, poultry stuffing, potatoes, cauliflower, fish.

Sage - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking. Works great in stuffing, pork roast, sausage, poultry and hamburgers.

Shiso - A member of the mint family, this herb is used extensively in Japanese, Korean, and Southeast Asian cooking as a wrap for steaming fish and vegetables, in soups, and as a general seasoning. It has a refreshing, slightly peppery flavor with hints of mint, basil, and anise.

Tarragon - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, fish sauces, egg and cheese dishes, green salads, pickles, chicken, sauces for meats and vegetables.

Thai Basil – A spicy, edgier cousin to sweet Italian basil. A must-have for Thai stir-fries, Vietnamese pho, spring rolls, and other South Asian dishes.

Thyme - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning. soups, stuffing, beef, pork dishes, eggs, cheese, bean and vegetable soups and fish.

How to Preserve your Herbs

1. Freeze into ice cubes

2. Dry and make spice blends

3. Make pesto

4. Make chimichurri

5. Blend into smoothies

6. Infuse olive oil

7. Flavor butter

8. Whisk into salad dressing

9. Replant them

10. Infuse water

For more recipe ideas and information on herbs, click here.