Fresh!

Treat them like you do flowers. That's what I always say when asked how to maximize the life and freshness of herbs.

Aromatic and Flavorful

When shopping for herbs look for the greenest, freshest ones you can find. I prefer to wash them, trim the ends and put in a short glass with a small bit of water - about 1/4 inch.  Wrap them in plastic (loosely) - I reuse the produce bags from the grocery store. Change the water regularly and they should last a good week or more...if you don't use them up before that. Some herbs do well in the refrigerator, others not so much. Basil is delicate and sensitive to cold so I keep it at room temperature on the kitchen counter. A general rule I use is, if I find it chilled at the grocery it probably does well in a cooler place.

Enjoy!

Summer Herbs

In summer you can get freshness not available the rest of the year. It's a great time to take advantage of what your local farmer's markets offer. I tend to go heavy on the herbs during the summer, they are better tasting and less expensive than when the snow flies. This salad is easy to make, delicious to eat and even keeps well for a day. Serve as a main course with a grain on the side or as a side to anything you desire. I always make extra, pack it up and take it for lunch the next day!



Fresh Herb Salad with Chickpeas

6 scallions, white and green parts, thinly sliced

2 large vine ripe tomatoes, 1/2 inch chopped
1 cucumber, halved lengthwise, seeded, 1/2 inch diced
1 can chickpeas, rinsed and drained
1 cup chopped fresh flat leaf parsley
2/3 cup chopped fresh mint leaves
2/3 cup julienned fresh basil leaves
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste
1/2 cup olive oil


Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, salt and pepper. Whisk in the olive oil. Pour dressing over salad and mix gently.

Note: If you want to change up the dressing a bit, a teaspoon of dijon mustard added is nice, or a pinch of powdered garlic.