What I don’t have is a green thumb, its brown, figuratively and literally. I will say this though the use of fresh herbs is amazing in dishes as well as dried herbs. If you do have a green thumb, like my lovely wife does, take advantage of all the wonderous herbs you can grow.

So why am I rambling on about herbs. Well for one they add great flavoring to foods and two they have great medical purposes. Furthermore, there are so many different herbs out there. When you are exploring the vast sea of vegetables out there and how to cook them, you also want them to taste good, but you don’t want to depend on salt and fat as your main seasoning. Now I have my favorite seasoning and my go to, because my favorites don’t always go with every dish. Thyme, basil, and chives go with many meals, and ohhhh how I love fresh basil, the smell is delightful. My favorites are tarragon, which have not found as many uses for and cilantro which I try to use more often than not. Lemongrass, my new herb I have been using is good for inflammation and good for headaches if used in tea. Ginger and garlic also have good medical uses and I put garlic in almost every dish. (For the ladies garlic is good for other healing purposes… look it up!)

Peppermint is also good for headaches. I also find rosemary to be a delightful herb and is great on potatoes and when making vegetable stock. I think the key to a good soup is making your own stock, but that is a topic for another day. Chives are wonderful and have an awesome aroma the minute you start chopping them. The other day I saw purple basil, its new to me and I plan to try it out. So in the quest to deliver quality delectable produce delve into the assortment of herbs and concoct a fabulous meal.

Live, Eat, Love