I’ve been busy harvesting herbs to make more room in the garden. Each summer I freeze basil to use all winter long. I’ve recently started using these freezer cubes instead of ice cube trays. They make the process of freezing herbs simpler, but ice cube trays do the job just fine. I’ve put together a simple herb guide that I hope you’ll find helpful in case you want to cook with herbs and aren’t sure where to begin. The guide doesn’t cover every herb, only the ones I use most often. Rosemary, thyme, oregano, and parsley grow in my herb garden all year long. Basil, chives, and cilantro aren’t as hardy and are only here during the summer months. You can buy basil plants at most grocery stores to keep on the kitchen counter throughout the year. I try to add fresh herbs whenever I can not only for the yummy flavors they add, but also the countless health benefits.
A FEW “HERB” TOOLS I USE
I love growing and cooking with fresh herbs and basil is one of my favorites. Last year at the end of the season I made a batch of basil infused olive oil (from Alton Brown website). It has lasted me all year and I can’t wait to make a new batch.
That sounds like the best idea! I love infused olive oils!