The Ultimate Herb Guide

What herbs go with what protein? How do you go about choosing the freshest herbs at the supermarket? How do you incorporate each into dishes you make? While these are basic questions, we find they are many times the first thing on peoples’ minds when trying to get more into cooking. Here’s a guide on all things herbs including how to select, store, prepare and incorporate them into your meals.

Cilantro

How to store: Store in refrigerator with cut ends in a jar of water for several days. If storing in water, change water every 2 days. Alternately, make sure the cilantro is very dry and store in a plastic bag for a week.

How to prepare: Cilantro can be very sandy so make sure to wash well and then pat dry with paper towel or dry using a salad spinner.

Goes well with: Chicken, Fish, Shellfish, Pork, Lamb, Avocado, Tomatoes, Yogurt, Coconut Milk

3-Step Easy Recipe for Cilantro Lime Shrimp

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Step 1: Combine 1 handful cilantro leaves, juice from 1 lime, 1 clove garlic, and 1/4 cup olive oil in a food processor. Pulse to combine.

Step 2:  Toss the cilantro sauce with 1 pound of shrimp.

Step 3: Grilled shrimp for 2-3 minutes on each side. Take off the grill when shrimp are opaque.

Basil

How to select: Basil has its peak in summer even though its available all year round. Look for basil that has even colored green leaves with no brown spots.

How to store: Refrigerate wrapped in paper towels and plastic bag for up to 4 days. You can also store in a jar of water in the refrigerator. Place cut stems into the water. If storing in water, change water every 2 days.

Goes well with: Mozzarella and other cheeses, Chicken, Fish, Shellfish,Pasta, Olive Oil, Eggplant, Tomatoes, Zucchini, and Eggplant.

3-Step Easy Recipe for Caprese Egg Scramble

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Step 1: Whisk 2 eggs with 1 tablespoon milk or water.

Step 2: Add eggs to greased skillet that has been heated over medium heat. Add 2 tablespoons chopped basil, and a handful of cherry tomatoes that have been cut in half.

Step 3: With a spatula, scramble the mixture in the skillet. Season with salt and pepper. Just before finished, stir in 1/4 cup shredded Mozzarella cheese

Dill

How to store: Store in refrigerator with cut ends in a jar of water for several days. If storing in water, change water regularly. Make sure dill is dry and store wrapped in paper towel, in a plastic bag for a week.

How to prepare: Dill should almost always be used raw. The color and flavor of dill is destroyed when it is cooked or heated. Use in raw preparations such as salad dressings, pickling, yogurt sauces, and as a garnish.

Goes well with: Fish, Shellfish, Chicken, Eggs, Cucumbers, Carrots, Cream Sauce, Yogurt, Sour Cream, Pickles, Beets, and Potatoes

3-Step Easy Recipe for Beet-Dill Pesto over Grilled Swordfish

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Step 1: Combine 1 cup roughly chopped beets (1 large beet), 1/4 cup dill, pinch of kosher salt, splash of lemon juice, and 1/4 cup olive oil in a food processor. Pulse until combined with some texture remaining.

Step 2: Season swordfish with salt and pepper. Grill the swordfish for 3-4 minutes per side.

Step 3: Place swordfish on a plate and garnish with 1 tablespoon Beet-Dill Pesto. Add a few sprigs fresh dill to top.

Rosemary

How to store: Wrap the rosemary in a damp paper towel and place in a plastic bag. Store in the refrigerator for a week.

How to use: Rosemary can be used to flavor meat dishes and tomato sauces. Rosemary stems, stripped of their leaves are extremely flavorful and can be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh.

Goes well with: Chicken, Beef, Lamb, Game, Fish, Mushrooms, Potatoes, Beans, Grains, Tomatoes

3-Step Easy Recipe for Rosemary Lamb Skewers

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Step 1: Combine 2 tablespoons chopped rosemary with 1 tablespoon chopped garlic and 2 tablespoons olive oil.

Step 2: Season 1 1/2 pounds of lamb (cut into 1” cubes by Butcher) with salt and pepper. Toss rosemary and garlic mixture over the lamb cubes.

Step 3: Place lamb cubes on 6 Rosemary stems for skewers. Roast in the oven on 350F for 12-15 minutes.

Parsley

How to store: Rinse and dry thoroughly with paper towel. Store in refrigerator with cut ends in a jar of water for several days. If storing in water, change water every 2 days. Alternately, make sure the parsley is dry and store in a plastic bag for a week. You can also freeze parsley for later use.

How to prepare: Parsley can be very gritty so make sure to wash well and then pat dry with paper towel or dry using a salad spinner. The leaves are most commonly used in cooking and as a garnish, however the stems are good for adding flavor to stocks and soups.

Goes well with: Chicken, Fish, Eggplant, Eggs, Beef, Shellfish, Lentils, Mushrooms, Pasta, Grains, Lemon, Vegetables

3 Step Easy Recipe Parsley-Dijon Salmon

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Step 1: Stir together 2 tablespoons minced parsley with 1 tablespoon olive oil, juice from 1/2 lemon, and a spoonful Dijon Mustard.

Step 2: Season 1 pound of salmon fillets with salt and pepper. Slather the parsley/dijon mixture fish.

Step 3: Wrap the marinated salmon fillets in foil and bake at 375F for 35-40 minutes.

Photographed by Alli Shepherd.