5 March 2019. We're feeling it! Spring is just around the corner and we're ready to lighten things up a bit. This time of year, while we await the produce of spring, we're counting on handfuls of fresh herbs to brighten our cooking. Whether we're buying them at the grocery store or growing them on our windowsill, herbs like parsley, cilantro, mint, thyme, basil, and rosemary add great flavor to all types of cuisines.
Freshly chopped and added to salads, soups, pasta, eggs...we could go on and on, but you get the idea! Use a pinch or a handful, what ever suits your tastebuds, but you won't regret the extra effort it takes to chop up a bunch and sprinkle away.
Lately, we've been loving the combo of cilantro and mint chopped together and added on top of a bowl of soup. Or mixed into a fresh salad with oranges, feta cheese and green olives.
Then there's our favorite winter pesto, substituting fresh flat leaf Italian parsley and walnuts for basil and pine nuts. Great on pasta, slathered on toast or crackers, or atop scrambled or fried eggs, this one's is a winner.
If you're looking for more inspiration on using herbs in your cooking you can try Samin Nosrat's wonderful cookbook Salt, Fat, Acid, Heat or Yottam Ottolenghi's inspiring Jerusalem.
If you want to try growing fresh herbs indoors, check out this article from Gardener's Supply for some good tips.