FRESH HERBS

Basil--Large leaves, look like pepper leaves, very aromatic when rubbed between fingers, usually bunched with rubber band. The queen of the fresh herbs. Great addition to salads and sauces. Especially good fresh, since the flavorful components seem to be very volatile and therefore it loses much of its potency when dried (we don't bother to dry it as a result). This herb has a short shelf life, especially if the leaves have been damaged (you'll notice how quickly they turn black). Best to wash gently, allow the water to dry, and put in a closed plastic bag in the refrigerator. It can be dried, but must be well ventilated and put in a jar quickly after it's completely dry. Basil tends to crumble and the flavors seem to be very volitile.

Cilantro--Looks like Italian parsley but the flavor is entirely different. The seed is known as coriander. This is a key ingredient in Mexican cooking and sauces. Also used in Indian and S.E. Asian cooking. We're more familiar with using it for fresh salsas with tomatoes. It is also great to add to a salad for a change of pace. Once you become familiar with cilantro, it becomes indispensible for Mexican cooking. Keeps well fresh if kept cold. Cilantro is also an excellent chelator of heavy metals, which are very bad for you. It can be dried as well, similar to parsley.

Chives--kind of like a miniature green bunching onion. Chop with a sharp knife into tiny rings. If you leave the rubber band around them, you can chop and use as needed, keeping them fresh in a ziploc bag. These are great used where the onion would be too large and coarse. Great in dips, salsas, and as an oniony garnish for soups and salads. Can be dried after chopping. The flower stems are usually too tough to eat, but the tender flowers can be eaten or used as a garnish.

Dill--keeps fresh very well under refrigeration. The young tender leaves are what you use fresh even if there is a harder central stem (the key is, you need to be able to chew them). Great in summer dips, dressings, and with potatoes. Also used to flavor soups and pickles. Dill can be dried or frozen. It keeps it's flavor well.

Lemon Balm-- Mint-like leaves with clear lemony flavor. For a calming tea or salads. Medicinally used for colds, flu, depression, headaches, and indigestion.

Oregano--small, soft, furry, oval leaves with tender stems near the tips, becoming wirey at the base. Smells like good pizza. A little difficult to dry, so spread out or don't bunch too much together. Keeps fresh about 1 week refrigerated--one of the shorter fresh shelf lives. If drying, you want it to dry quickly. Then you can crunch in between the palms of your hands to remove the stems and put the leaves in an air-tight jar.

Parsley--Most people are familiar with the curly variety, mostly as a garnish. The flat leafed Italian variety is more flavorful . Both kinds have huge amounts of vitamin C--2 tbs have the vitamin C of a dozen oranges! Add parsley to your salad or use in cooking. Chop 1 c. parsley and add to the ricotta when making lasangna for a real Italian dish. Parsley keeps fresh very well when refrigerated. Can be dried, just try to do it out of the sun so it retains it's color.

Rosemary--leaves look alot like the young leaves of a spruce tree, 1/2 to 1" long and thin. Keeps well and can easily be dried for later use. We just put it on a paper plate on the kitchen counter and forget about it until we need it. Can be used as a tea.

Sage--gray-green oval leaves with a very tough and rough texture. Very aromatic and easily dried--similar to rosemary. Great for poulty and various sauces and marinades. Can be used as a tea.

Thyme--tiniest leaves on thin, wiry stems. Lemony acid taste, great with poultry in sauces and marinades. Easy to dry like rosemary and sage.

Winter Savory-- Short sprigs, leaves similar to oregano but shiny. Peppery, pungent taste. Great in salad dressings.

We remove sage, thyme, and oregano leaves from the stems before chopping and using fresh. But if drying it's easier to leave herbs on the stems until dry. Then crush by rubbing between the hands over a piece of paper. Store in airtight jars. Dried herbs can easily be made into herb powders like you'd get in the store simply by placing in a coffee grinder. You can even make your own rubs and blends.

Herbed Pasta

Chop a mixture of fresh culinary herbs and garlic (about 1\2-1c.)and throw into1/4c. hot olive oil. Remove from heat immediately. Allow to marinate a few minutes and toss with your favorite pasta. Oregano, thyme, sage and rosemary are great. (We've been told this is a great way for the domestic or non-domestic male to contribute to the family cusine.)