Add Sparkle to Your Meals With Fresh Herbs

A friend came over the other night to cook a nice dinner for us. Since he lives on a boat, cooking in a real kitchen was a treat for him. He brought all the ingredients, including a little package of rosemary which he paid more than $3 for. I was so sad!

I dragged him out to the garden and showed him my many rosemary bushes, including one that was nearly as tall as I am. We picked buckets of rosemary! This time of year I have herbs coming up all over the garden, even in spaces I didn’t plant them. I have tons of oregano, chives, parsley, rosemary, lemon balm, and way too much mint!

If you live on a boat, it may be hard to grow your own fresh herbs. But if you have a little deck, or a pot by the front door, you can grow fresh herbs to add so much flavor to your food.

Buy them fresh, keep them fresh

If you can’t grow them, treat yourself and buy some fresh herbs. They’ll brighten up your meals just the same as home grown herbs. Use these tricks to keep them fresh at home:

• Cut about half an inch off of the bottom stems and put them in a jar of fresh water, just like you would fresh flowers.
• Cover the top with plastic wrap and store in the refrigerator.
• Fresh basil likes it warm and should be stored on your counter, not in the refrigerator.
• Change the water every few days and recut the stems.

Using them

Fresh herbs have a more complex flavor than dried herbs, but they aren’t as strongly flavored. The drying process can leave dried herbs tasting musty and grassy since most of their volatile oils have evaporated off. When using fresh herbs in a recipe, double the amount that recipe calls for- if the recipe calls for dried herbs. For example, if a recipe calls for 1 tbs of dried basil, use 2 tbs of fresh basil.  If you really like the flavor, be bold and triple the amount.

Added fresh herbs at the end of cooking, not the beginning. This way no flavor or aroma is lost in the cooking process.

Leftover herbs

If you have extra fresh herbs from the garden, or you don’t think you’ll use up store-bought before they go bad, just freeze the extra. Chop the  herbs, put them in ice cube trays and cover with water. When frozen, pop them out and put in a plastic bag and label. Later you can drop these herb cubes into soups or stews for garden-fresh flavor.

You can also freeze-dry your herbs by laying them on a flat plate in the freezer for about 30-40 minutes, then putting them in plastic bags or containers.

Grow your own

Try growing your own herbs so you will have them close at hand whenever you need them. You can buy potted herbs in the spring and summer at most grocery stores or nurseries. Most herbs are perennial, meaning they come back every year. Basil and cilantro, however, don’t love our cold winters. 

Fresh herbs will grow for months in a pot outdoors. Try planting herbs in a strawberry pot, with lots of pockets- one for each herb. If you have a yard, stick a few herbs in your flower beds. These great seasonings started out life as weeds, so most don’t need special care or watering. The more you use them, the more they will grow. So don’t be shy using them as flavoring, decorating your plates with them, or cutting a few starts to use as a hostess gift for parties. 

Ways to use fresh herbs

Basil: This tender green herb tastes like a mixture of licorice, mint, and clove. Try fresh basil leaves on a slice of toasted bread rubbed with garlic. Add mozzarella cheese with sliced tomatoes for an appetizer or serve without the bread as a caprese salad with olive oil and balsamic vinegar. Add fresh basil to spaghetti sauce. If you have lots, puree with olive oil and pine nuts, parmesan cheese and garlic to make a pesto sauce that will last a long time in your fridge. It’s also good in salads or rice dishes.

Chives: With their beautiful bright green color and mild onion flavor, chives add flavor to any seafood or egg dish. Try adding snipped chives to your salad dressing or mix them into mashed potatoes. Use chive flowers in salads.

Cilantro: This spicy herb lends a unique taste to food, but some people dislike it. You can serve it in a side dish for guests to sprinkle on, or use parsley as a substitute.

Rosemary: For a piney, honey flavor that stands up to beef and lamb, try adding rosemary to stews. If you are barbecuing, put some rosemary stems on your coals. The smoke it emits will infuse your meat with a complex mellow flavor.

Sage: Often matched with poultry and pork. Fresh sage is great used in a pan sauce or gravy, or try with browned butter where its musky taste can be concentrated.

Tarragon: Fresh tarragon is a delicate herb that is good with seafood, poultry and egg dishes. Try sautéing it in butter to dip artichokes or asparagus in, or add it to tuna salads to make a savory sandwich.

Thyme: Especially good in soups and stews, thyme’s spicy, robust flavor can stand up to more complex dishes, like homemade barbecue sauce or chili.

Herb bouquet: For a classic French technique, try putting a combination of fresh herbs and black pepper in a strainer, piece of cheese cloth, tea ball or a coffee filter. Tie shut and cook with soups or stews; remove the packet before serving.

Want to use some of those abundant fresh herbs? Try this sweet, spicy and tangy mango salsa as an entry point. It comes together in minutes and will change the way you cook.

Mango Salsa

2 ripe mangos

2 red peppers

1 cup or so of cubed Jicama (substitute cucumber)

¼ teaspoon chili powder

¼ cup fresh cilantro, chopped (if you don’t like cilantro, substitute fresh flat leaf parsley)

¼ cup fresh basil, chopped

2 tablespoons honey (to taste)

2 tablespoons lime juice (to taste)

Slice, cube, and chop mangos and peppers. Peel jicama and dice. Mix all ingredients together. Serve with chicken or fish, or as a salad. Lasts 2-3 days. Serves 6-8 people.

Nutrition information:

Serving size: ½ cup. 68 calories; 16 gm carbs; 1 gm protein; 3 mg sodium

Contributor Katy G. Wilkens recently retired as registered dietitian and department head at Northwest Kidney Centers. The National Kidney Foundation Council on Renal Nutrition has honored her with its highest awards for excellence in education and for significant contributions in renal nutrition. She has also been awarded the Medal of Excellence in kidney nutrition from the American Association of Kidney Patients.

Eating Well, Living Well classes

Studies show that working with a registered dietitian can delay kidney failure and postpone dialysis for longer than two years. FREE nutrition classes taught by Katy’s former team of registered dietitians are available at convenient times and locations around Puget Sound.

Eating Well, Living Well classes teach people how to eat healthier to slow the progress of kidney disease and postpone dialysis. Learn more at www.nwkidney.org/classes.