Make "Thyme" for Fresh Herbs

Whether you grow your own or pick some up from your local grocer, fresh herbs are an excellent way to spice up any dish.

In addition to adding flavor, research shows that herbs (both fresh and dried) contain antioxidants that may help protect against cancer and heart disease.

Here are some helpful tips when using fresh herbs:
Use 3 times as much as you would of dried. (Note: This doesn't work as well the other way around)Purchase them close to when you plan to use them for optimum freshnessIf gathering them from your own garden pick in the morning after the dew dries but before the sun gets hot. (If growing indoors this does not apply)
Fresh herbs can be stored in an open or perforated plastic bag in your refrigerator crisper drawer for a couple days.When ready for use wash them under running water and shake off excess or spin dry in a salad spinner. Pat dry if any moisture remains.Add fresh herbs toward the end of cooking to preserve their flavor. They are less potent than the dried.I recently planted my own fresh herbs and opted to grow them indoors to serve as houseplants in addition to food. I've never had much of a green thumb so it's an incentive for me to keep them alive. I'm currently growing basil, parsley, cilantro and chives and plan to add a few more to the group. One last tip: As with other plants, prune your herbs regularly even if you don't need them for a recipe. It will help promote new growth.