Planting a garden? Plant herbs. Getting ready to grill? Grill with herbs. Herbs have been grown and cultivated for thousands of years – as far back as 5000 BC.
Throughout the centuries, cooks have used herbs to liven up the flavor of many a meal. Ancient healers used herbs as a remedy to treat various conditions and for overall good health. You too can enjoy the health benefits and flavor of herbs. Remember to add fresh herbs at the end of cooking and add at least twice as much as dried herbs.
Basil: A member of the mint family, basil is most commonly used in Mediterranean and Asian cuisine. Add to salads, linguine and other pasta dishes. It grows easily in Midwest gardens. Plant extra to use as a basil bouquet. The fragrance will add a fresh scent to your kitchen and last for up to a week in a vase with fresh water. Basil is rich in antioxidants and acts as an anti-inflammatory.
Oregano: Known as the “pizza herb”, oregano, along with basil, gives food an Italian flavor. Besides pizza and pasta dishes, oregano adds a wonderful flavor to egg and cheese dishes. Try sprinkling a dash of oregano on fried eggs instead of salt, or sauté fresh vegetables in olive oil with garlic and oregano. Yum! Remember to plant antioxidant-rich oregano in your garden to enjoy all summer long.
Chiles: Woodsy and warm flavors will penetrate even the most humble dish with a snip or two of chili peppers. Big chiles tend to be milder, while small chiles are the hottest. All chiles grow well in home garden plots. In the fall, hang the plants upside down to dry. Chili peppers contain capsaicin, a powerful antioxidant that may help lower bad cholesterol and rev up metabolism.
Parsley: Sure, parsley looks pretty as a garnish. But eat it instead. It will freshen your breath and perk up the flavor of many dishes. Sprinkle chopped parsley on spuds, toss into marinades and dressings, blend into tabboule and add as a seasoning to most any type of salad. It is filled with nutrients such as vitamins A, C and K. Parsley grows well in gardens.
Now you can conveniently enjoy the flavor of fresh herbs all year long with a new product in the produce aisle. Gourmet Garden herbs and spices come chopped and packaged in squeeze tubes. They are easy to use. Try some in the following recipes. Or look for more ideas at Hy-Vee.com.
Crushed Peach-Raspberry Tea with Fresh Basil
Naturally sweet and refreshing tea
All You Need
2 fresh peaches
1 pint raspberries
Pinch of black pepper
2 cups black tea
1 tbsp Gourmet Garden basil
Sugar to taste
All You Do
Puree peaches and raspberries with a sprinkle of black pepper. Strain into a large jug. Add tea and Gourmet Garden basil. Add sugar to taste. Garnish glasses with sprigs of fresh basil.
Nutrition Facts: 40 calories, 8 g carbs, 2 g protein, 150 mg sodium.
Zesty Orange Beef Kabobs
Delicious served with a spring garden salad
All You Need
1/4 cup olive oil
2 lemons
2 tsp Gourmet Garden oregano
1 lb beef, cut into cubes
1 red onion, cut into cubes
All You Do
Whisk together olive oil, juice of two lemons and Gourmet Garden oregano. Toss in cubed beef. Marinate for about 30 minutes. Discard marinade. Thread meat alternatively with onions onto skewers. Grill, basting and turning for 10 to 15 minutes. Serve with salad. Enjoy!
Nutrition Facts: 40 calories, 8 g carbs, 2 g protein, 150 mg sodium.
Whole-Wheat Pasta Salad
Refreshingly delicious and nutrient-rich
All you need
10 ounces Hodgson Mill spiral whole wheat pasta
1/2 cup flavored feta cheese
1/2 cup artichoke hearts
3 tbsp Gourmet Garden’s basil herb blend
1 cup halved cherry tomatoes
3/4 cup extra virgin olive oil
1/4 cup pine nuts
All you do
Cook pasta according to package directions; drain. Allow pasta to cool slightly. Add feta cheese, artichoke hearts, basil and cherry tomatoes. In a separate bowl mix olive oil and garlic; drizzle over pasta. Toss mixture together until evenly coated. Top with pine nuts. Serves 8 (3/4-cup servings)
Nutrition Facts: 131 calories, 27 g carbs, 10 g fat, 8 g protein, 6 g fiber, 27 mg sodium.