About Herbs

About Herbs

Fresh herbs are always much better, in terms of taste, aroma and nutrients, than those we buy at the supermarkets.

You should not mince herbs long before you are ready to use them, because their nutrients deteriorate much faster after they are minced.

Most herbs (such as basil, oregano, sage, rosemary, marjoram, parsley, celery, mint, dill) can grow in flower pots, as long as they are exposed to some sunshine and protected from very cold weather.

If you have some fresh herbs that you will not need for a while, you can dry them up, or freeze them, for later use. Although they will not be exactly as good as when fresh, they will most probably be much better than what we normally get at the supermarkets.

Prior to freezing or drying up, herbs must be washed thoroughly, because washing them afterwards is impossible.

Once they are clean, and moisture from washing is gone, they can: (a) be placed in the freezer, in small plastic bags, containing small portions to use one at a time; or, (b) they can be placed in a paper bag and stored in a dark place for a couple of weeks to dry up; once they have dried up completely, they can be crushed, the soft parts can be saved in jars, while the hard parts are thrown out.