FRESH HERBS

Many people grow their own herbs which, of course, would be the freshest to use but many more buy their herbs in supermarkets or at farmer's markets. Chefs all over the world buy fresh-cut herbs to enhance the flavor of all types of their cuisine. Every ethnic group has at least one herb that is used to flavor their traditional dishes.

The popularity of fresh-cut herbs provides an opportunity for growers and gardeners everywhere to have their own successful business growing and selling fresh-cut herbs.

Cooking with herbs has highten our awareness of reducing salt and fat in the diet. Herbs can add interesting flavors to foods when salt and fat are reduced in a recipe. Herbs have become so popular, they are being sold fresh at the roadside market and grocery store and are often grown as part of a kitchen garden by the homeowner.

When selecting fresh herbs anywhere remember herbs are best when harvested in the morning, after the dew has evaporated, but before the sun has warmed them. The oils that give herbs their aromas and flavors can quickly leave the plant if injured or left alone too long. Hence, herbs need to be handled very gently, and should never be packed or handled in such a way that they may be bruised. Pick just enough herbs to be used, dried or frozen, that same day. Herbs should look fresh and clean.

Storage is of utmost importance since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you need to store them for a few hours, keep them in the refrigerator in a perforated plastic bag. When you are ready to use them, wash the herbs gently under cool (not cold) water and pat dry between paper towels. If herbs need to be stored for long term they should be dried. Store the dried herbs in air-tight containers out of the direct sun.

Once you have used fresh herbs in cooking you will be spoiled! Their special flavor and aroma contributes greatly to the enjoyment of food.

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