Cooking with Fresh Herbs

Posted on April 26, 2016

About a year or ago, I began cooking with fresh herbs. Honestly, I didn’t think I would notice much of a difference. What I discovered definitely changed my culinary habits. Fresh herbs will enhance the flavor of any dish. Fresh herbs add elements of bold, rich flavors. The variety of herbs are abundant. In addition, herbs used as a garnish can make a dish more aesthetically pleasing.

There are many herbs that can be bought in bundles at fairly cheap prices, such as parsley and cilantro. However, some herbs are a bit more expensive for just a few springs, such a rosemary or thyme. Depending on where you live, sometimes it is necessary to hit a few grocery stores before discovering the perfect herb for your dish. I also ran into another issue when I bought a small bundle of rosemary. I bought the rosemary with a specific dish in mind and used a few springs. I had leftover rosemary that sat in the fridge for awhile. I hate being wasteful.

Since my family plants a garden every year, I decided to plant some fresh herbs. We always plant fruits and vegetables that we eat throughout the summer and certain crops that I will preserve for the winter. So why not use the same concept for herbs? I was able to buy plants for most of the herbs I use on a regular basis for about the price of a bundle of fresh herbs at the store. I will eliminate any herbs going to waste because I can step out of my kitchen and onto my deck to pick just the right amount. I have also eliminated a special trip to the grocery store.

I got a fabulous idea off Pinterest for a herb planter. My husband used an old pallet. With a little scrap wood and chalkboard paint, we constructed the perfect herb garden that is not only useful but a great decorative piece for my deck.