Now is the time to harvest and use those healthy herbs.
Drying:
Rinse, dry thoroughly and place them in brown paper bags in a cool, dry place until they are dry and crispy.
With clean hands, crush them up and place them in bottles. Store in a cool, dry area and use during winter.
Fresh:
Pick herbs just before using for the freshest taste. Especially for salads, pickles and kabobs.
DIP:
Experiment with combinations and mix them with extra virgin olive oil and a little vinegar. Or crumble some dried herbs onto a plate and drizzle olive oil over-top. Dip crispy Italian, French or Italian white ciabatta bread.
Possible combinations, fresh, dried or a combination of both:
- basil, oregano, chives, crushed garlic
- tarragon, parsley, oregano, milled peppercorns
- mint, basil, fresh squeezed lemon juice
Options: Add shredded parmesean
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