Keep Those Herbs at Hand

 

Keep the Herbs Handy

I like to use fresh herbs. But there’s been many a time that I’ve let them squander in the refrigerator drawer, wasted. I’ve taken to buying the two herbs I use most, parsley and cilantro.  To avert their tragic end, I now promptly wash them, cut off their ends, and put them into a cup of water. They sit cheerily on the counter, where I remember to snag some as I am cooking. Where do I use them? All over the place!

Parsley loves to be chopped or cut for soups, spaghetti sauce, baked cod and salmon, and on top of salads. If you serve potatoes and rice as side dishes, add some chopped parsley. Wherever you think the taste won’t interfere, add some! It also helps the kids get used to flecks of green in their food.

Cilantro gets cut and stirred into mashed avocado or served on top of cubed avocado. It accents soups. It adds a touch to a can of sardines. It, too, can easily be cut into a salad without overpowering the taste. Serve along side shrimp and other seafood.

In alternative circles, these two herbs are known for “detoxification.” They are reported to help with glutathione production (one of the most potent anti-oxidants in your body and made BY your body) and heavy metal chelation (like mercury). I’m not studied up enough to write on those factors yet, but I like these herbs and I know they offer anti-oxidants, calcium, vitamin C, vitamin A, and vitamin K.

I thought you might like to know how I make sure and incorporate a little of them into my diet and my family’s diet each day–and not let them waste in the fridge.

Preparation at a good time helps keep your perfect diet in motion at a bad time.

Did I mention that if you are in the midst of changing your diet to eat mostly fresh, whole foods, “YOU CAN DO THIS!”?  Don’t stop now!

Terri

17 thoughts on “Keep Those Herbs at Hand

  1. EmilyMaine

    Ooooo I love this post! I always have herbs going off in the fridge. If I had them sitting in water on my bench I’d probably remember to use them so much more. Or be inspired to make something remembering that the herb is there. I will definitely try this. THANKS TERRI!

    Reply
  2. myjourneythrume

    I rinse, pick the leaves off the stem in little clumps and then freeze fresh parsley and then just add it straight to soups and stews. It’s a very hardy herb that freezes well. Cilantro (coriander to me!) doesn’t do well frozen so like you I have it in a pot of water on my kitchen top and I add it to whatever I can get away with, my other half hates the stuff so I have to be sneaky with where I use it!

    Reply
      1. andthreetogo

        I am drooling…. we cannot get proper avocados here. The asian ones are huge, but taste like sawdust. And the ones from New Zealand are ok… but definitely not the same. Now I am living through you and your food. 🙂

  3. Lindsay

    Your post reminded me to pick up some cilantro last night. Love it! Just waiting for my avocados to ripen… Isn’t cilantro one of those where you taste it based on your genetics? Like some people hate it and some people like it because it tastes different to them? Or did I just make that up?

    Reply
    1. thehomeschoolingdoctor Post author

      We too love rosemary! In South Carolina, I had two very large plants that grew ALL year! ALL YEAR, Jackie! Can you even imagine stepping out to your patio to pick some fresh rosemary in January? I can’t anymore. Now I have to pay for it. Ha!

      Reply

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