Low in sodium: may help reduce high blood pressure.
Phytonutrients: help our cells grow and stay healthy.
Harvest herbs early in the morning after the dew has evaporated. Handle herbs gently to avoid bruising the plants.
Select only enough herbs for immediate use unless they are to be dried or frozen. Herbs should be fresh, clean, and free of disease. Avoid herbs that are discolored or damaged.
Since the flavor and aroma of herbs declines quickly after picking, immediate use is recommended.
If unable to use herbs right away, trim their stems and place them in a glass with one inch of water. Cover loosely with a plastic bag to allow for air circulation and place in refrigerator.
Change water daily. Herbs may last for up to a week stored in this manner.
Wash herbs in cool running water and shake to remove excess moisture before use.
General Conversion: 1 Tablespoon fresh herbs = 1 teaspoon dried herbs = ¼ teaspoon powdered herb
All parts of an herb are edible. Most recipes call for use of the leaves. The more finely herbs are chopped, the more oils released and the more fragrant the herb will become.
Hard herbs such as rosemary, bay leaves, thyme, and sage can be added to dishes toward the beginning of the cooking process.
Soft herbs such as basil, cilantro, chives, parsley, and dill should be added to a dish toward the end of the cooking process or after cooking for best flavor.