A few years ago I started seeing fresh herbs pop up in the produce section of my local grocer, usually in the $4-$5 price range. Now that summer has gone and my fresh herb supply is gone, I was pleasantly surprised to run across these small herb packets again, but this time for only a dollar!
These packages from The Herbal Garden were found at my local Jewel Osco for just a buck. I was totally sold as dried herbs in this part of the country are ridiculously expensive (and lame anyway).
Each package is stamped with the herbs' origin, so you can pick your herbs from the US or at least know if they've come from a different country. The herbs made all the difference in my latest soup and (bonus) didn't hurt my pocketbook in the process.
Do you have a good source for fresh herbs now that farmers' markets and outdoor growing season is passing us by?
Related: Flavor Tip: Add Fresh Herbs to the Water When Boiling Potatoes
(Image: Sarah Rae Trover)
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This past week my CSA pickup share was as bountiful as it's been all summer. A dozen tomatoes, six or seven ears of corn, crisp greens, a pound of peaches. It's quite a sight to lay it all out on the countertop and plan for the week ahead. But it can also be a little daunting. Wait, how do I store fresh herbs again? What's the best way to handle the tomatoes? Do melons go in the refrigerator or on the countertop? With so much produce at our fingertips this season, it's time for a refresher on the proper way to store various fruits and vegetables. Here are the best ways to store apples, tomatoes, fresh basil, and many, many more varieties of fresh produce.
Q: Every time I buy fresh herbs, they wilt almost immediately, especially basil. Do you have any suggestions on how to preserve them longer?