|I don’t have a green thumb. In fact, my thumb is probably brownish and rotting, I’m so bad at growing herbs. But this is easy stuff to grow. If I can do it, trust me, you can too.
WHICH HERBS TO PLANT
(In descending order of most common use)
Note: Remember, use fresh herbs at the very end of the cooking process or they will lose their flavor.
Once harvested, rinse them in cold water, wrap them in a damp paper towel, and store in a Ziploc bag in the refrigerator.
#1 BASIL – Sweet and peppery
You’ll use basil everywhere. With Mediterranean vegetables, with chicken, beef, fish, or tofu. In tomato sauce, stir fries, curries, whole-grain pasta, or just mixed within your salad. And, of course, you’ll want to make pesto.
#2 CILANTRO – Bright and citrusy
Cilantro is reminiscent of Mexican and Asian cuisines. So you’ll use the leaves with tacos, guacamole, Asian coleslaw, salsas, soups, and fresh salads.
#3 PARSLEY – Fresh and grassy
Parsley is so versatile you can use it pretty much everywhere. Especially delicious with peas, cucumber, lamb, beef, chicken, or fish. Sprinkle over salads and load up my Tabouleh recipe with it (page 74 of Eat More, Burn More)
#4 MINT – Sweet and cool
Mint is so refreshing (one of the reasons toothpaste is minty!) so use it for summer salads, especially paired with watermelon, tomatoes, cucumber or Greek yogurt. And of course, it makes for a great garnish on sorbets or fat-burning desserts.
#5 OREGANO – Pungent and peppery
Italian style! Use the leaves, chopped or not, and load up tomato sauces, fat-burning pizza.
Click here for 5 more herbs you should grow in your kitchen.