Many Herbs

Herbs add flavor and personality of each dish. Herbs from the garden, are particularly tasty. There are a variety of herbs, which are at home anywhere from pots in a sunny window to a garden full of herbs.

Many herbs can be derived from seeds, plants of each year. Some plants are perennial, which means that if they are established, they will be back every year. Most perennial herbs are grown from young plants, while the annual herbs are grown from seed. You can close the seed in pots and move outside in the garden, if you wish. Herbs, often in large pots to grow on a deck or patio.

Herbs are easy to find and even in your garden plans. Many types of seeds of herbs available in the home and garden center or from online sources. You can also use small herb gardens or containers inside to start with growing these tasty plants.

Annual herbs include oregano, basil and dill. Some people are perennial herbs rosemary, thyme, chives, mint and parsley. All these varieties of herbs to add flavor to your kitchen.

Basil is very popular and easy to cultivate. Basil leaves are used in Italian pasta sauce with oregano. The longer the sauce is good to feel the atmosphere, the more the flavor of basil leaves. Fresh basil is an important part of the delicious pizza Margherita, with garden fresh tomatoes and mozzarella. Fresh basil can be violated, in salads, pasta and vegetables.

Fresh parsley adds flavor to almost any dish. There is also a natural breath fresh. Try to cut the parsley and freeze in small containers for your kitchen all year round.

Rosemary is a strong, robust plant. In some climates, it may be a good ornamental shrub. It adds incredible flavor of lamb and other meat. Rosemary pairs particularly well with the garlic - check your rosemary garlic bread, potatoes or other vegetables.

Dill is a new estate, the annual zip to salads, soups and bread. It is often combined with sour cream or yogurt for a cool fall or summer soup. It works well with salmon.

Mint is a perennial plant, which can be easily in your garden. It invigorates the tea and adds new juicy berries and cream. Mint adds grilled lamb and adds an exotic flavor to dishes.

Herbs can be dried and stored for up to one year. Dry the herbs carefully and keep it whole, in a rigid container with a watertight seal. You can also freeze herbs in Ziploc bags and store up to two years. These herbs have for your kitchen to life long after the harvest.