| jencar98 | 04-28-2012 05:29 PM |
Quote:
Originally Posted by JMuedog
(Post 3899335)
Ok, Time to give ya'll a good laugh.
I've been trying to cook a little more here and there when I'm not working crazy hours. At Valentine's the Melting Pot gave out mini herb gardens for those who dinned in that weekend and since I've been trying to cook I planted the seeds.
Now, I have 3 different herbs growing. Parsley, Basal, and Chives... I think... I've actually forgotten what herbs they were! Also, how the heck do you know when to use them? Anyone transplanted them from small containers into larger ones?
Pictures of when to use the plants and how would be very much appreciated. I'm so clueless!
| You can probably transplant them whatever the herbs are, just be careful separating them, trying not to tear or rip the roots apart. Also, might keep them in a shadier area for the first few days after planting, or at least only morning sun. Once they are more established they could tolerate more sun, but most herbs are not high heat tolerant.
Chives have a mild onion flavor and I'll use them as topping for potatoes prepared many different ways (creamed, roasted, etc.), also in salads, good with grilled salmon too. I think their flavor is too delicate for cooking though.
Basil I'll use in just about any dish I want a Mediterranean flavor base. Spaghetti sauce, pizza sauce, soups, pasta salads..lots of uses for Basil, love it!
Parsley can be either used for a simple garnish or flavor depending upon what type you have. I use Italian leaf parsley in dishes for flavor, it's kind of peppery.
I've found using fresh herbs brightens any dish I'm cooking. The flavors are like the difference in buying locally grown fresh fruit and fruit trucked in from across the country that has to be picked before it's peak ripeness....there's no comparison. | 