Marilyn’s Top Kitchen Herbs: Every pantry should have these top ten basic culinary herbs either fresh or dried:
- Basil – for pesto, Italian sauces, soups and stews
- Dill – Not just for dill pickles, use in cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), potato salad and breads
- Chives – Great in everything from eggs to potatoes
- Cilantro – Essential ingredients for any salsa and many Indian curry
- Mint – fabulous with beverages like lemonade, desserts with chocolate or with lamb
- Oregano – Great in Italian sauces , soups, and stews
- Parsley – blends flavors, adds color, and garnishes any dish beautifully
- Sage – primarily used in sausages and turkey stuffing
- Tarragon – fish, omelets, and chicken cooked with mustard, and it’s a crucial component of Bearnaise sauce
- Thyme – French herb primarily used in beef burgundy, soups and stews
Just the nudge I needed. Thanks for the info on herbs; I’ve wanted to grow my own for a long time and now’s the time!
Last year I tried putting fresh herbs (basil, cilantro, and parsely) into plastic snack bags, cleaned and dried but not diced or anything. When I wanted some I took the bag from the freezer, crushed it with my fingers, and scooped out what I wanted. It worked very well. I think I’ll try hanging them, too, this year.
I love my Excalibur dehydrator for drying herbs. I put them in 1/2 cup or 1 cup Ball jars with a pretty label and give them as gifts.