MMMMMM , what is that wonderful aroma? Soup? Pot Roast? Sauce simmering on the stove? Have you ever thought about what makes that dinner cooking smell so wonderful? Consider what it would smell like without herbs and seasonings made from herbs. It would probably smell as bland as it would taste!

Herbs in cooking is another one of those things we might take for granted but would be lost without! Almost all cultures use herbs to give taste, texture and variety to their foods.

There are two basic ways to get the herbs you need. One can grow them or buy them. Let's look first at growing them.

Homegrown Indoor Herbs

Kitchen herbs can be grown indoors or out. Personally I like growing them indoors in pots and other small containers.

Sometimes I put larger pots just outside my kitchen door and grow little pots of single herbs on my kitchen windowsill. It smells nice, and makes a kitchen cheerful and inviting. Be sure when growing in containers to allow for drainage.

Thin out the plants if it gets too full. Usually cutting stems and leaves for use will be enough in itself to do this. Provide plenty of sun, about 4-6 hours. Fluorescent lights can also be used. Water as each type of herb needs. Also use a small amount of liquid fertilizer every few weeks for good growth.

Check for bugs and damage routinely.

Harvesting Your Herbs

Harvest when leaves look tender and plump. The flavor is at a peak just before the plant flowers. You can prolong the peak by nipping off the buds before flowering. Nothing beats the taste of fresh herbs! So easy too just snip off what you need and throw it in the pot.

Storage

You can refrigerate herbs for several days. Keep each different kind in airtight containers. Remember though, the sooner you use them the better they taste. You can also freeze them, keeping in mind they tend to get rubbery. The taste is not affected though and they can be used in simmering dishes. Be sure to label and date them and freeze in separate containers.

Let's Get Cooking

If using fresh herbs, wash well and dry well. Be sure to get soil from crevices in leaves.
Add fresh herbs to your dish near the end of the cooking time because they are stronger than dried.

If you use dried herbs, use half or one-third the amount of fresh. Your choice of herbs depends on your tastes and common uses. Here are some basic herbs and cooking uses.

Basic Herbs

Most cooks depend on these basic herbs in cooking.

Basil: This is used in tomato based dishes and salads. A must in Italian meals
Parsley: Use a sprig as a garnish for meat and vegetable dishes
Thyme: Delicious as an addition to stews,fish,lamb,pork and beef
Chives: Chop these up and sprinkle on baked potatoes, soups, eggs and salads
Bay: Use a whole leaf in stews, fish dishes,venison,or marinades
Majorum or Oregano: Great in soups,sauces,pizza
Tarragon: Add to fish or chicken
Mint: Fresh leaves can be mixed into salads,stuffings. Add to vegetables and meats
Sage: Used in stuffing for Chicken,turkey,goose,pork
Rosemary: Great with steaks, stews, sausage

Of course you can also purchase herbs for cooking. Many grow the basics and shop for less common herbs or even common herbs and spices that aren't usually homegrown. Some of these are salt,pepper,cinnamon,garlic,nutmeg,dried peppers savory and many more.

Whether you grow your herbs or buy them. Most cooks agree that favorite dinner just might not be so well liked without them!

About the Author
Connie Byrd is the Editor/Owner of Blueberry Lane Publications. Blueberry Lane offers family friendly newsletters and more.

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