Welcome to my herb garden

Fresh herbs are probably the best seasonings you can cook with. They make any dish pop with their vibrant colors and bold flavors. They also flavor a dish without adding any extra calories. I am fortunate to have an herb garden on the side of my house. I don't have much of a green thumb but I find growing herbs is not as difficult as other foods and plants. Usually I plant my potted herbs into the ground, make sure they are watered, and mother nature does the rest. Below I've shared some of my favorite herbs to grow and to work with.

Mint: These textured tough leaves work great in sweet and savory meals. Mint is a very easy herb to grow and it multiplies in size naturally. Once you plant mint it will begin to spread and spread, so long as it's roots have the room. Mint is fabulous crushed into teas and flavored water. Crushing the leaves releases all their great aromas. On the savory side, chopped mint is used in a lot of Mediterranean dishes and sauces. It provides a cool refreshing flavor.

Basil: These soft round leaves go great in anything Italian. In a previous post I shredded it for my tomato sauce. Basil taste delicious raw too, most famously used as the main ingredient in traditional Pesto. I love to take fresh basil leaves and place them between layers of tomato and mozzarella to make a Caprese salad. I recently tried basil and lemon water and loved that too.

Rosemary: These sprigs are delicious when added to roasted red potatoes and lamb. I love to place a sprig of rosemary into a glass jar of oil and let it sit for several days, it will really infuse into the oil resulting in a delicious dipping sauce for bread.

Parsley: This flat or curly leafy green goes great with just about everything. I love to chop fresh parsley and sprinkle it on top of finished dishes like chicken Marsala or Francaise. Parsley goes great on top of roasted chicken and potatoes too. It can be used as a beautiful garnish on dinner plates and it even cleanses your palate after you finish your meal.

If you don't have the luxury of growing these herbs at home you can always find them in the produce aisle at the food store. If you buy them potted they will last 7-10 days as long as you water them. If that's not your style, you can still find fresh herbs but this time in little plastic containers, usually just enough for one meal. You will really notice a difference in your meals when you go fresh!

Garlic takes the win!

Mummm Garlic!
In my opinion, garlic has to be the best seasoning out there! Not only does it taste and smell amazing, there are many health benefits associated with eating garlic. It also helps to keep the vampires away! Let me show you why I think garlic is the best.

Did you know?

• Garlic is very low in calories
• Garlic is rich in Vitamin C, Vitamin B6 and Manganese
• Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.
• High doses of garlic can improve high blood pressure and lower cholesterol levels

These are just a few of the many health reasons why you should be cooking with garlic all the time!


Facts from:authoritynutrition.com

Garlic can be used in many forms. Here are some Fabulous Food Find ways:

• Raw in salsas and bruschetta. Simply peel the skin, give it a good smash with your knife, to release its oils, and then mince finely to incorporate its goodness into every bite.

• Sautéed in oil for pasta and veggies. I use at least 4 or 5 cloves when I sauté. Same instructions as above but instead of mincing you can slice or just rough chop the garlic for different textures and sizes. You can also keep the garlic cloves whole to disburse the flavor into your food but not get the spicy kick that garlic normally provides. This will cut back on the bad breath as well.

• Roasted to spread on corn or garlic bread. This has to be one of my newest addictions. It is super easy to do and gives the garlic a sweeter taste. This time, you don't even have to peel the garlic. All you need to do is cut just a bit of the top off the garlic so the cloves are exposed, then drizzle in a little olive oil so it seeps down into each clove. Then wrap the entire head in foil wrap and bake in the oven for at least half an hour at 400 degrees or until it becomes soft to touch. Once it cools you can just squeeze the head and all the mushy gushy garlic will slide right out.

Sharing is caring, garlic is way too good to eat alone. Garlic is the perfect food to share with a partner or friend, that way you both smell the same!