How excited I am to be able to share all the remarkable things I learn every day from people that I come in contact with.

Mary Beth

Using and Infusing

Herbs are important to keep on hand for cooking and medicinal purposes. The only problem we have when shopping, sometimes the want outweighs the need.

If, like me, you find yourself buying a lot of herbs at one time and knowing you will not be using them in a timely fashion, then try this trick to keep them hale and hardy until you have the need for them.

Chop up the herbs you will be using within a few days and store them in the vegetable bin of the refrigerator. Wrapped in a paper towel and placed in a plastic bag will keep them until you use them. For the herbs that you may not use for awhile, take a clothespin and hang them in a dry place until you get ready to use them.

Upside down is the usual rule of thumb. Any herb stems, leftover or about to wilt herbs, can be placed (infused) into olive oil for a delightful treat with broken bread pieces or as a wonderful tasty salad dressing.

When cooking with herbs, sauté them first in a little olive oil before adding to the recipe. This will bring out the best aroma.

These are some of the best herbs to cook with

Bread herbs and Olive Oil

These are outstanding sautéed with any of the herbs and olive oil.

Add any kind of greens to the combination of any of the above ingredients, and you have a healthy, hardy meal that is not only satisfying to one but can be served to any guest with a loaf of bread and butter that can also be infused with any herb and served as a side with any meal.