Fresh Herbs are in the house! The Greenhouse that is…

Have you been missing that fresh ingredient in your cooking?  Unfortunately, it will be a while until we can grow our herbs outside again (although kale and parsley may be tolerating the weather change!)

The good news is that we can grow fresh herbs inside on a sunny windowsill or under grow lights!  Fresh herbs can take a dish from good to great!

– its always a good idea to snip the leaves using scissors rather than pulling them off with your fingers
– start by removing older leaves from the outside of the plant to encourage growth – then work your way inward toward the younger stems
– cutting sprigs of fresh herbs moments before use, ensures maximum flavour and nutrition and you waste less since you are only cutting what you need
– if you add herbs at the beginning of cooking, they will create a subtle background note
– if at the end, you find you want to punch up the flavour, just add a bit more before serving

Chopping Fresh Herbs
– a sharp knife is a worthwhile investment as a dull blade will bruise the herbs
– chop the herbs as finely as possible – the finer you chop the herbs, the more oils released and more fragrant the herb will become
– parsley and cilantro should be chopped right before use as they will lose their aroma quickly (add them to your dish right before serving)

Basil (large-leaf and Thai)

  • dd at the end of cooking to maximize flavour
  • pair with tomatoes, garlic, olive oil, pasta, onions, chicken, eggs, pizza, green leaf salads, bell peppers, zucchini, apricots, berries, figs, peaches, plums
Genovese Basil Organic Herb, $4.99


  • snip chives with scissors instead of chopping them and do not subject them to much coking as they are delicate
  • use as garnishes, salads, sauces, meat dishes, eggs, cheeses, butters and vinegars
Chives Organic Herb, $4.99


  • used as a seasoning in soups, casseroles, salads and stews
  • use with chicken, fish, pork, potatoes or in stews
  • try it in butters or cream cheeses, with breads, in marinades, soups, vinegars, oils and teas
Rosemary Organic Herb, $4.99


  • clean, refreshing taste and cooling effect
  • works well in both sweet and savoury dishes and tastes great whether hot or cold
  • used often with lamb, and is also excellent with peas, new potatoes and fruit salads
  • steep leaves in cream for making mint chocolate dishes
Spearmint Organic Herb, $4.99


  • great paired when cooked with parsley and bay – can be added at the beginning of cooking.
  • if using stems, prepare for stronger flavour but remove before serving
  • pair with broths, soups and stews, flatbreads, meat, poultry, potatoes, stuffings, marinades, cherries, figs, grapes, peaches, pears