As the seasons change, so do the flavors on our plates. One of the easiest ways to enhance your meals and get nutritional benefits while doing it is by incorporating seasonal herbs.
Whether you’re a seasoned cook or just getting started in the kitchen, understanding how to select, store, and use herbs can make all the difference in your culinary creations.
How to select seasonal herbs
The key to maximizing the flavor and health benefits of herbs lies in choosing the freshest and most vibrant options. Here’s a guide to selecting some of the most popular seasonal herbs.
Basil: Look for leaves that are bright green and free of dark spots or wilting. Basil is best used fresh and can be a star ingredient in everything from pesto to salads.
Thyme: Opt for thyme sprigs that are firm and have a strong fragrance. This hardy herb works well in soups, stews, and roasted dishes.
Sage: Choose sage leaves that are velvety and gray-green. Sage’s earthy flavor complements meats and root vegetables.
Rosemary: Fresh rosemary should have a deep green color with pliable needles. It’s perfect for seasoning meats, potatoes, and bread.
Oregano: Fresh oregano should be bright and bushy. It’s a staple in Mediterranean cooking and can be used fresh or dried in sauces and marinades.
Chives: Chives are in season during the early part of fall. Fresh chives should have a uniform, bright green color. Their mild onion flavor is perfect for garnishing soups, baked potatoes, and dips.
Proper storage of herbs is crucial to maintaining their flavor and potency. Here’s how to get the most out of your herbs, whether you’re using them fresh, frozen, or dried.
Fresh herbs
Fresh herbs can be stored in the refrigerator, but the method will vary depending on the type of herb. For soft herbs like basil, parsley, and cilantro, treat them like fresh flowers. Trim the ends and place them in a glass of water, covering the leaves loosely with a plastic bag. Change the water every couple of days.
For woody herbs like rosemary and thyme, wrap them in a damp paper towel and place them in a resealable plastic bag. Place the bag in the crisper drawer of your refrigerator. This method can keep herbs fresh.
Fresh herbs generally last about a week when stored properly. To extend their life, consider freezing or drying them.
Frozen herbs
Freezing herbs is an excellent way to preserve their flavor and extend their shelf life. Here’s a quick step-by-step guide to properly freeze herbs:
Choose fresh herbs: Start with fresh, vibrant herbs. Avoid any that are wilted, yellowing, or damaged.
Wash and dry your herbs: Gently rinse the herbs under cold water to remove any dirt or debris. Pat the herbs dry with paper towels or use a salad spinner. Ensuring the herbs are dry is crucial to prevent freezer burn and ice crystals from forming.
Prep the herbs: Depending on how you plan to use them later, you can either chop the herbs into smaller pieces or leave the leaves whole. Chopping them first can make them easier to use directly from the freezer.
There are a couple of methods you can use to freeze herbs.
Freeze in ice cube trays: Fill an ice cube tray with the chopped herbs, packing them in tightly. Pour water, broth, or olive oil over the herbs, just enough to cover them. This helps preserve their flavor and makes them easy to use in soups, stews, or sautés.
Freeze flat on a baking sheet: Lay the herb leaves or chopped pieces flat on a baking sheet lined with parchment paper, making sure they aren’t overlapping. Place the baking sheet in the freezer and freeze the herbs until solid, usually a few hours. Transfer the frozen herbs into a resealable plastic bag or airtight container. This method prevents clumping and allows you to grab a pinch of herbs as needed.
Dried herbs
Drying herbs is another way to extend their use. You can air-dry herbs by hanging them upside down in a warm, dry place, or use a dehydrator for faster results. Store dried herbs in an airtight container in a cool, dark place to preserve their flavor.
Dried herbs can last up to a year, but their potency diminishes over time. Crush dried herbs between your fingers before using them to release their oils and enhance their flavor.
Using herbs
Now that you know how to select and store your herbs, here are a few seasonal recipes where herbs take center stage.
Herb-roasted vegetables: Combine rosemary, thyme, and sage with root vegetables like carrots, potatoes, and parsnips. Roast until tender for a comforting and aromatic side dish.
Winter herb pesto: Switch up your traditional basil pesto by using a mix of parsley, sage, and thyme. Toss it with pasta, spread it on sandwiches, or use it as a marinade for chicken.
Herbal tea: As the days get shorter and colder, a warm cup of tea can be incredibly soothing. Make a blend using fresh or dried mint, thyme, and rosemary.
Or choose a supplement from Puritan’s Pride! We have dried herb capsules that can be broken open and prepared as tea. Here are a few to try:
Green tea: The naturally-occurring polyphenols and flavonoids in green tea contribute to its powerful antioxidant properties.* Additionally, green tea helps fight free radicals.* Free radicals can cause oxidative stress, which may damage cells.
Turmeric: Turmeric has become a popular herbal supplement due to its potential antioxidant properties.*
Dandelion root: Dandelion root utilizes ground plant parts to provide components found in nature.
Cooking with seasonal herbs is a simple and effective way to add flavor, freshness, and potential health benefits to your meals.
By selecting fresh herbs, storing them properly, and incorporating them into your cooking, you can enjoy the full range of what these natural ingredients have to offer.
* These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
