My mom was the first person to teach me how much herbs can add to a dish. When I was growing up in Connecticut, she always had a thriving herb and vegetable garden.
She would sprinkle fresh herbs on top of homemade flatbread and pizza, blend them up in salad dressings, add them to marinades, and use them to add that special flavor burst that only comes from fresh herbs.
I’ve finally started keeping my parsley and cilantro in jars with water in the fridge and it makes a huge difference. They last 2-3 weeks in the fridge while still looking fresh so I highly recommend it! I wash and dry them, then trim the ends a little bit before adding them to the jars with water. Then, put a paper towel on top of the leaves and a plastic bag around it to keep the leaves dry and fresh.
During dinner, I love taking the jars out of the fridge and setting them on the table as both a decorative centerpiece and easy access for sprinkling on top of the meal. It instantly makes a meal look so much fancier.
The herbs I always try to have on hand:
- Parsley
- Cilantro
- Basil plant
Ideas for using them:
- Chop and add to Salads
- Blend into homemade salad dressings
- Sprinkle on top of roasted veggies
- Add the stems to marinades
- Toss into scrambled eggs
- Mix into tuna fish, egg salad, chicken salad, etc.
- Blend into dipping sauces for veggies or meat
You can literally add on top of any meal to make it feel fancier 🙂