Herbs are a flavorful health-packed way to add variety and pizzazz to your meals. There’s nothing better than a simple salad with fresh basil and homegrown tomatoes alongside a grilled steak topped with sprigs of rosemary.
Knowing how to use, store, and combine herbs can be overwhelming. Before I knew that basil shouldn’t be refrigerated, I threw away multiple packages of blackened basil. My cilantro would get green and slimy before I used the entire bunch until I wrapped it in paper towels and stored in a green savor bag. I hesitated to buy fresh herbs for one dish if I didn’t know how else to use them.
With a few tricks up your sleeve and using the chart below of my favorite fresh herbs, you can easily become an herb-using pro and start creating fresher more flavorful dishes to celebrate the summer season.
|Flavor Combinations & Uses
|How to store
Chicken or turkey
|In cool dry place; do not keep in the fridge
|Salsas and guacamole
|Snip off ends, wash and dry leaves gently, place in a jar filled with water or use my above recommendation
Seafood, especially salmon, halibut, and other white fish
Mixed with yogurt for dips
Green beans, Asparagus
|Same as cilantro
(remove rosemary sprigs after cooking; do not consume)
|In cool dry place or in a sealed container in the fridge
Uses: Top grilled chicken, fish, or pork with this sweet and savory salsa. Add to salads instead of dressings. Ingredients can be changed to suit flavor preferences.
Prep time: 15 minutes
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 mango, peeled and chopped
- ½ red onion
- 1 jalapeno (optional)
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- 2 tbsp. olive oil
- 2 tsp. ground cumin
- Salt and pepper to taste
- Combine all chopped vegetables in a medium mixing bowl. Stir to combine.
- In a small bowl, mix lime juice, oil, and spices. Whisk until well-combined.
- Pour liquid over vegetables and mango; toss to combine.
This delicious salsa keeps for 3–4 days in the fridge.