Herbs that you Must Cook with and How to Use Them….

Any time I cook (which is all the time) fresh herbs serve as my secret weapon. They simply add life to any dish.Summer is a distant memory, and that’s ok, because Fall offers all kinds of beautiful herbs that make the best ingredients for adding color, flavor and nutrition to your plate! Did you know that ounce for ounce, herbs and spices have more antioxidants than any other food group? Pretty cool, right? Herbs come in a variety of forms and flavors, but deciding which to use can be tricky. So, for your consideration, here are a few of my favorites…

Rosemary is a hardy aromatic herb growing hefty in most regions throughout Fall and even Winter months. Because of it’s versatility it pairs well in a variety of dishes and is a staple in our house during the holidays, specifically for roasted garlic rosemary potatoes. Extra crispy, of course. Rosemary Orange Bread is more off beat but is still a favorite recipe. The sweet tanginess of the orange and the earthy bitterness of the rosemary marry together to create a wonderful unison of flavor. If you’re feeling daring, how about an herbal twist on a classic cocktail? Try adding rosemary simple syrup to an Old Fashioned, creating an excellent cold weather cocktail. Really, you could incorporate Rosemary in any dish and I’d be happy! However, this is not a delicate herb, and for that reason, not everyone is a fan. Rosemary is one of those herbs, like cilantro, you either love it or hate it, there is no “in-between.” But for those of us who do enjoy it, we know the scent is often calming and the benefits are bountiful.

Sage has been said to ward off negativity when smudged in your home, but that’s not the only beneficial way to use this herb. This beautiful herbaceous leaf is most commonly used in medicine for digestive problems, stomach pain, to reduce perspiration, for depression and for memory loss. But of course, my favorite use for sage is in a cocktail. Bet you didn’t see that coming. Hey, some may consider that a form of medication!? It’s called a Ginger Pear Sage cocktail and it is possibly the best part about the holidays….because I make it every year and every year it’s delicious. It uses part organic unfiltered pear juice, a heavenly ginger sage simple syrup, a little love, a dash of vanilla bean and one of those giant ice cubes. All parts tasty. For a more traditional recipe, and one you can actually eat, try incorporating sage into a delicious holiday stuffing or baking it with a fish or poultry dish.

Parsley is quite an attractive plant with dainty, serrated leaves (both curly and flat) and is widely grown as a garnish herb to make meals look more appealing. But, it is so much more than a pretty face. Few realize that parsley has a whole slew of health benefits! Parsley contains high levels of essential nutrients including: Vitamin K, Vitamin C, Beta Carotene, Folate and Iron. When consumed on a regular basis, it can dramatically improve anemia, hormone imbalance, liver congestion, fatigue and menstrual cramps. Its also fresh and green and tasty in a multitude of dishes. Chicken Piccata is one of my absolute favorite dishes to make, and eat. It’s juicy, lemony, salty, and of course loaded with fresh parsley. Other delicious ways to use up a bunch of parsley are in a bowl of pasta, chicken noodle soup, a quick pesto (to keep in the fridge and use in a pinch), scramble eggs, or on top of a salad! People often confuse parsley for cilantro, but all it takes is one taste to know the difference. Parsley is indeed in a category of its own. Have fun with herbs, and don’t be afraid to get outside of your comfort zone. If you try something and it doesn’t work, try something else! Eat well, live happy.

“Fresh herbs really belong anywhere you put them.

– Alex Guarnaschelli