How to handle fresh herbs
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Fresh herbs are healthy and turn any dish into 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?
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You don't need a large vegetable garden to grow your own herbs. It is also fine in pots or containers on your balcony or in the garden. You can sow herbs yourself or buy them as a plant and then repot them. Stone pots are preferred. Good potting soil is necessary. And of course give enough water too. In addition, growing herbs yourself requires some patience. Basil is the easiest to grow yourself. Chives and parsley, mint and thyme also work well. It is best to place the plants on the windowsill. Harvest fresh herbs before they bloom.
Buy
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Of course you can also buy fresh herbs in the store. Then make sure that the herbs have a fresh color. It is also important that the leaves are not faded or have no yellow edges. The smell is also important.
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30 minDessertBrie, Roquefort, port salut, gruyere, Camembert, walnut, garlic, thyme, honey, grape, baguette, Red onion, red grape, raisins, Red wine, Red wine vinegar, Brown sugar,generous cheese plate with onion marmalade -
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Most herbs, such as dill, parsley and mint, can be kept in cling film in the refrigerator for a few days. This also applies to basil and thyme, but they are better in a sealed bag in the vegetable drawer. Wrapped in a moist kitchen pair, chives can be kept for about two days in the refrigerator. You can also put parsley and sage in a glass of water. You often cannot dry soft green herbs, but they can be frozen. Dill, parsley, basil, mint, coriander and chives can be kept for 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.
Use
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Most herbs should be washed before use. You can gently rinse sage and dill and pat dry afterwards. Processing depends on the herb. Some are then best cut (mint, sage, coriander), with others bruising (thyme), shredding (chives and dill) or tearing (basil) works better. The application is also different. Herbs with a strong flavor such as coriander, rosemary and thyme can easily be baked, boiled or roasted. Most others are best served by adding them to the dish shortly before serving. Read all about the taste, use and health benefits of fresh herbs here.