One of the things I love most about summer is effortless meals like BBQ chicken and simple salads packed with fresh herbs.
Herbs add lovely flavour and colour to easy dishes but they also add a surprising amount of nutritional value. Parsley contains 3 times more vitamin C than an orange! Herbs are dense in minerals too (like calcium and iron) and they top the charts in antioxidant activity, higher than any fruit or vegetable tested. Oregano has an antioxidant score 4 times higher than blueberries!
Herbs even contain potent phytochemicals shown to protect against cancer. For example, dill can help your liver detoxify carcinogens produced by charcoal grilling meats (as if my Ukrainian blood needed another reason to put a few handfuls of chopped fresh dill on my potato salad...).
Herbs have been used medicinally for centuries. Most act as digestive aids (mint, dill, basil) helping you get more from your meal. Others such as rosemary can reduce inflammation. The list goes on...
I always keep cilantro and flat leaf (Italian) parsley on hand. They will last for a week or more in the fridge if stored properly. Wash and dry, roll up in a dry tea towel or paper towel and pop into a plastic bag and seal. The goal is to control the moisture content. Herbs have all they need in their leaves already, so keep it there. Any extra moisture leads to decay.
Here's a great recipe from Jamie Oliver for trying your hand with fresh herb cooking.
And a great primer from Culinate.com on using and growing culinary herbs.
If you are looking for uncomplicated recipes using fresh herbs, one of my favourite cookbooks is The Herbal Kitchen: Cooking with Fragrance and Flavor. Try the cinnamon basil chicken or the lavender lemonade!
For more information on using herbs as medicine, another favourite: Herbal Recipes for Vibrant Health
