Way to use

Herbs

• Toss Them Add chopped fresh herbs to green salads, pasta salads, rice or potato dishes. A little can go a long way and will build flavor as the dish sits. Start with a tablespoon of herbs for 2 to 3 cups salad, rice or potatoes, then taste and add more if you like.

• Smell Them Add stems of fresh herbs to flower bouquets. The fresh, earthy aroma blends nicely with the scent of flowers and is a natural air freshener!

• Butter Them Up Melt a tablespoon or two of butter and mix with one small, finely chopped garlic clove and a tablespoon of finely chopped fresh herbs to brush over ready-to-bake rolls or French bread.

• Infuse Them Add a few sprigs or leaves of fresh herbs and fresh fruit or cucumbers to a pitcher of water and chill. Let the flavors blend 30 minutes to 2 hours before serving (the longer the water sits, the more intense the flavor). Try strawberry-basil, lemon-rosemary or cucumber-mint.

• Freeze Them Place chopped herbs in ice cube trays and cover with olive or vegetable oil, chicken broth or water. When frozen, pop out the cubes and transfer them to a freezer-storage bag. Store in the freezer to add while making soups, broths and sauces for fresh-picked flavor any time.