October is here and the colder temperatures are kicking in! What better way to warm up than with a warm bowl of soup and what better ingredient to use than herbs? They are delicious and bring great flavors to several dishes without adding fat or salt! The gardening season goes from July to October so lets take advantage of this last month.
Here are a few ways to use some of the most popular herbs:
Basil: Use in stews, soups or egg dishes. Especially adds flavor to tomato sauces!
Chives: Add to cheese sauces, eggs and potatoes for an extra ZIP!
Cilantro: Commonly used in many Mexican style dishes. Add a little to broth-based soup for that extra ZING!
Dill: Can be used in dishes other than pickles. Try a little by stir-frying dill with shrimp.
Garlic: Fresh garlic can be pressed into soups and casseroles or added to roasted meats. Try baking a whole bulb in your oven and spreading the baked garlic onto fresh bread or toast.
Marjoram: Fresh marjoram can be added to salads and also adds flavor to cooked vegetables like broccoli, Brussels sprouts, cauliflower, carrots, peas and green beans.
Mint: Works well with lamb. Mint also enhances cabbage and peas! Add a sprig to a cup of tea for a treat.
Oregano: Use on meat and fish, in salads and in cooked vegetables. Oregano can be added to soups and sauces.
Parsley: Besides being a wonderful garnish, it can be added to potatoes and various soups and sauces.
Rosemary: Try a little on your next meat dish as a flavor adventure. Can also be added to potato, spinach and bean dishes.
Sage: Of course stuffing is its primary use, but it is also good sprinkled on chicken before baking.
Tarragon: Add it to chicken and egg salad for a special flavor sensation. Tarragon is also used with ham, fish and creamy soups.
Thyme: Use in soups, sauces, stuffing, eggs and cheese. Thyme also works well with mushrooms and onions.
Enjoy the end of your herb garden this month and try adding these different flavors to your dishes. They even taste better than pepper and salt!