Homegrown: Herbs
“God made rainy days so gardeners could get housework done.” Author Unknown
Fresh herbs are essential to any gardener and home cook. Using herbs is one of the easiest ways to add bursting flavor and a colorful pop to any dish. They can be cooked within dishes and sauces to deepen flavor, added on top for a tasty garnish, and dried or frozen later in the season for use all year round. If you’re new to cooking with fresh herbs, don't be intimidated. You got this! Have fun and experiment with different amounts and combinations to find out what you like.
A few tips:
Snip your herbs with scissors instead of pulling off with your hands to protect the plant.
Use older leaves on the outside of the plant first to encourage new growth.
If your herb plant flowers at the top, remove the flowering top of the plant to prevent bitterness.
The finer you chop the herbs, the more the flavor oils will disperse into the dish.
Rosemary, Lemon, and Ricotta Pancakes
The perfect fluffy, light, and flavor-packed start to the day.
As if plain butter wasn’t delicious enough!
“I seriously put on Megan’s Herb Compound Butter on everything!!!!” - Mandy Benoit
Colorful and fresh with the perfect kick of heat. Use this as a marinade or finishing sauce for just about anything. Throw it on: chicken, fish, tacos, steak, potatoes, eggs, etc.
Thirsty for more herbal inspiration? Check out last year’s post on Herb Infused Cocktails.
Enjoy your herb creations and don’t be afraid to experiment. Next blog we’ll be talking all things kale!
-Megan