- Firm perky leaves with little browning.
- Flowers are often edible and just as tasty as the leaves but also sometimes change the taste of the leaves. Ask your farmer for a taste to be sure that it is what you’re after.
- Most herbs can be stored either in the fridge wrapped in a paper towel in a plastic bag or in a vase of water on the counter.
- Delicate herbs (looking at you, Basil) should not be stored below 50F and so a vase of water is the best option.
- If your herbs are getting old, blend them into oil with some salt and a dash of vinegar. This preserves their freshness and is an unexpected hit of brightness on everything it touches.
- Get in the habit of adding fresh herbs to everything. A pinch of a mixture of chopped herbs will greatly change a dish.
- Planting window boxes of herbs is the most cost effective and space efficient crop home gardeners can grow.
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