Fresh herbs can add great flavors to food. If you don’t have them in your garden, check the produce department at your supermarket and give them a try. Here are a few ideas…

Arugula (also known as rocket) has wavy green leaves that are similar to oak-leaf lettuce and radish. It has a peppery nutty flavor that makes it ideal to add to a green salad. I’ve also tucked inside an omelet and topped the omelet with sour cream and chives. Use it instead of lettuce on your favorite sandwich. Chiffonade of arugula can also be added to soups and sauces. Experiment!

Basil is my personal favorite. It is very aromatic and has a spicy fragrance. When tomatoes are at their seasonal peak, thickly slice them and top them with a basil leaf, sprinkle with freshly ground black pepper and drizzle with a bit of olive oil and balsamic vinegar. Add strips of basil to tomato sauces, or make pesto to toss with pasta!

Chives have a slight garlic flavor and aroma. The get the optimum flavor, it’s best to snip (with kitchen shears) rather than chop with a knife. They are believed to stimulate the appetite and promote good digestion. Sprinkle them on baked potatoes, add to soups just before serving, stir into salad dressings, use in egg dishes, and mix with softened butter to use as a steak topping.

Filed Under: Kitchen Tips