Fresh herbs are absolute superstars when it comes to injecting a boost of antioxidants and a real zing of fresh flavour into our meals. And now that spring is here, so are the freshest of the fresh herbs! So here are some hacks to include these beauties in your day to day…
BUY THEM FRESH AND STORE THEM APPROPRIATELY
Food waste sucks, but no one reading this would be a stranger to finding droopy bunches of herbs in their kitchen or fridge. When buying fresh herbs like coriander or basil – make sure you grab the bunch that isn’t wilting. The fresher and happier it looks, the longer it will last. Bright green soft herbs should be stored standing in a glass of water, covered with a plastic bag. Woodsy herbs should be stored wrapped in a damp kitchen or paper towel in a sealed container.
TIMING IS KEY
The point during your cooking at which you should add your herbs depends entirely on which herbs you’re using. Fresh and delicate herbs like basil, dill and coriander leaves should be added at the end of the cooking process, as over cooking ruins and eliminates the flavour. Sturdier herbs like rosemary, bay leaves and thyme are meant to be added earlier in the process to help flavour the entire meal.
REMEMBER, YOU DON’T ALWAYS HAVE TO COOK THEM
Fresh herbs are fabulous in salads, drinks (think fresh ice teas and mocktails!), and even as toast toppers to add a little zing.
Need a bit of guidance on what to use your fresh herbs with? Check out our spring favourites list below…
Dill: Fish, cream and cottage cheese, pickles, potatoes, eggs
Basil: tomato, melons, berries, peaches, eggs, red onion
Coriander: Avocado, lentil dishes, chicken, lamb, mango, pineapple
Mint: Salmon, yoghurt, fruit salads, ice teas, lamb
Parsley: Everything? Baked vegies, pastas, cold bean or couscous salads, risotto, soups
Rosemary: Most meats, brussel sprouts, beans, lemon, pumpkin