You may be seeing many fresh herbs at your farmers’ market, local store, or even in your own garden and be wondering what to do with them. Herbs are such an easy way to add not only fresh flavor and taste to your recipe, but they are also packed with nutrition.
Three things I really love about fresh herbs are . . .
- Fresh herbs are VERY nutritious, providing valuable phytonutrients, antioxidants, and anti-inflammatory compounds that both aid digestion and add great flavor!
- They are very EASY to add to any dish from homemade recipes to canned soup!
- Also, most herbs are very easy to grow, even in a small space. Then you can just pinch off or cut what you need. Indeed, this is the FRESHEST way to have your herbs!
Did you know that parsley is a great source of vitamin C? Or that rosemary and dill are great for grilled foods because of their anti-carcinogenic effects? Herbs have many healthful effects on our bodies and they taste great too!
Here are three great recipes highlighting herbs:
And from the Post Punk Kitchen, a delicious chimichurri sauce that is great on meats, tempeh or tofu, and grilled vegetables!
- 4 cloves garlic
- 1 cup loosely packed fresh cilantro
- 1 cup loosely packed fresh parsley
- 1 tablespoon of fresh oregano (or 1 t. dried)
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3/4 cup veg broth
Directions: Simply blend all of the sauce ingredients in a food processor until relatively smooth. Use as a marinade and sauce! Can also use basil, dill or mint as the fresh herbs.
Enjoy and let me know your favorite ways to fresh herbs in your cooking!