Using herbs in your cooking
Fresh herbs are key to elevating flavor in your food. I’m not talking about using them as a little garnish on the side either. I’m suggesting you use the herb as an ingredient. That’s right, a large handful, and experiment mixing several herbs together, like basil, mint, and dill. Now if your looking to purchase those little herb packets from the grocery, then this idea may sound impractical and too expensive. Before you dismiss this idea all together, consider other sources for herbs.
An Indian grocery, Asian or Middle Eastern market, or smaller shop will sell larger bundles of herbs at a fraction of the cost. At first you may wonder how will I ever use up all this mint. But you will be surprised at all the different opportunities you’ll find to use it.
Because you now have a lovely bouquet of mint instead of the few little sprigs you don’t have to be shy about grabbing a handful and chopping it up and adding it to your eggs at breakfast, a salad at lunch, or a garnish over some grilled meat for dinner. Adding some mint leave to a cup or hot tea or iced tea is also delicious.
Even if you end up with some leftover leaves, you can let them dry out and save them for another time. Rubbing dried mint leaves between the palms of your hands and then sprinkling it in yogurt or a salad dressing adds more flavor.
Once you get the hang of cooking with herbs, you may want to start your own garden. We’ve planted oregano, mint, basil, parsley, cilantro, and thyme in the past. You don’t need a large area and may want to choose even a container garden. Once the herbs are established they produce more than enough to be used for cooking and I often clip some stems to bring inside to be enjoyed on my kitchen counter.