Fresh Organic Recipes
easy recipes from our farm to your kitchen
Cooking with Fresh Herbs
Using Fresh Herbs in Recipes:
The easiest and most inexpensive way to enjoy fresh herbs that are grown organically is to grow them yourself. If you do grow an herb garden make sure that you grow an organic one using only organic herb seeds, organic potting mix and organic fertilizer. Fresh herbs lend a burst of flavor, texture and color to recipes that dried herbs cannot compete with.
Some of our favorite recipes made with fresh herbs are: Fresh Pesto No. 1 and White Wine Herb Sauce.
Tips for Using Fresh Herbs in Recipes:
1. When substituting fresh herbs for dried herbs in a recipe, a general rule is to use three times as much fresh herbs as you would dried herbs.
2. Harvest herbs just prior to using in recipes, in the early morning if possible before the heat of the day. Harvesting herbs early in the morning helps to keep the fresh flavor and nutrients intact.
3. Fresh herbs can be stored in a crisper drawer for several days. I like to place my fresh herbs on a towel rather than in or on plastic.
4. Grow herbs such as parsley, basil, rosemary and cilantro in small pots that can brought inside and placed on a window in your kitchen. This way you can easily harvest the herbs at night for cooking. On the farm, even in the dead of winter, we always rotate pots of rosemary, parsley, chives and sage throughout the winter.
5. If you grow your own herbs organically (why wouldn't you!) there is no need to wash them before use. If you purchase herbs or do not grow organically make sure that you thoroughly wash the herbs under running water and dry in a salad spinner before use.
6. To use fresh herbs in recipes either mince with a sharp knife, or cut with kitchen shears depending on the herb and the use.
7. Add the delicate fresh herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint at the last moment before the end of cooking or sprinkle them on the food before it's served. Less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
The easiest and most inexpensive way to enjoy fresh herbs that are grown organically is to grow them yourself. If you do grow an herb garden make sure that you grow an organic one using only organic herb seeds, organic potting mix and organic fertilizer. Fresh herbs lend a burst of flavor, texture and color to recipes that dried herbs cannot compete with. Some of our favorite recipes made with fresh herbs are: Fresh Pesto No. 1 and White Wine Herb Sauce.
Tips for Using Fresh Herbs in Recipes:
1. When substituting fresh herbs for dried herbs in a recipe, a general rule is to use three times as much fresh herbs as you would dried herbs.
2. Harvest herbs just prior to using in recipes, in the early morning if possible before the heat of the day. Harvesting herbs early in the morning helps to keep the fresh flavor and nutrients intact.
3. Fresh herbs can be stored in a crisper drawer for several days. I like to place my fresh herbs on a towel rather than in or on plastic.
4. Grow herbs such as parsley, basil, rosemary and cilantro in small pots that can brought inside and placed on a window in your kitchen. This way you can easily harvest the herbs at night for cooking. On the farm, even in the dead of winter, we always rotate pots of rosemary, parsley, chives and sage throughout the winter.
5. If you grow your own herbs organically (why wouldn't you!) there is no need to wash them before use. If you purchase herbs or do not grow organically make sure that you thoroughly wash the herbs under running water and dry in a salad spinner before use.
6. To use fresh herbs in recipes either mince with a sharp knife, or cut with kitchen shears depending on the herb and the use.
7. Add the delicate fresh herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint at the last moment before the end of cooking or sprinkle them on the food before it's served. Less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
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Anise |
Pork, chicken, fish, stews, beverages, stewed fruit. Seeds in baked goods. |
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Basil |
Tomatoes & tomato dishes, vinegars, rice, eggs, meats, duck, salads, vegetables. |
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Chive |
Salads, stews, appetizers, vegetables, butter, yogurt, & sour cream sauces. |
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Dill |
Fish & fish sauces, cottage cheese, breads, beets, cucumbers, cauliflower, brussels sprouts, salads. |
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Fennel |
Tomato dishes, eggs, fish, marinades for meats, carrots, pickles, breads & baked goods. |
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Marjoram |
Stews, soups, meats, tomato dishes, vegetables, eggs, breads, French dressing. |
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Mint |
Salads, lemonade, tea, potatoes, scallops, sauces & jelly, sherbet, lamb, fruit. |
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Oregano |
Italian tomato sauces, barbecue sauce, soups, eggs, cheese, pork, vegetables, salad dressings. |
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Parsley |
Tomato sauces, fish, meats & poultry, soups, stews, vegetables. |
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Rosemary |
Lamb, pork, vegetables, chowders, cheese, chicken, breads. |
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Sage |
Fish, meat, poultry stuffing, chowders, soups, tomatoes. |
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Savory |
Pork, chowders, stews, fish, eggs, salads, beans, biscuits. |
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Tarragon |
Eggs, yogurt & sour cream dishes, meat asparagus, beans, cucumbers. |
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Thyme |
Stews, clam chowder, fish, meat, poultry, eggs, stuffings, bread, biscuits, lima beans, broccoli, onions. |
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Salmon and Steelhead Fly Fishing Farm Fresh Living Site Map Stargazer Perennials Search Results
Salmon and Steelhead Fly Fishing Farm Fresh Living Site Map Stargazer Perennials Search Results