11 ways to use fresh herbs

Source: Best Health Magazine, May 2012; photo by Ryan Szulc

Easy dip: Steep chopped rosemary leaves in olive oil and use for dipping bread.

Fresh take on pesto: In a food processor, whirl some parsley, garlic cloves, a handful of walnuts, grated Parmesan cheese and enough olive oil to make a thick paste. Toss with whole-grain pasta or mix with brown rice.

Mojito mojo: In a glass, crush a few fresh mint leaves, and mix in a shot of vodka, the juice from half a lime and a little sugar. Top with sparkling water. (Tip: You won’t miss the booze in a virgin version.)

Earthy noodles: Sauté chopped oregano, mushrooms and onions, and spoon onto egg noodles.

Thyme for eggs: Add finely chopped thyme to quiche, omelettes, scrambled eggs or frittatas.

Quick and pretty appetizer: Skewer basil leaves, grape tomatoes and mini-bocconcini cheese on toothpicks.

Cool salad: Sprinkle finely chopped mint and basil over cubes of watermelon, tomato and feta cheese. Drizzle with an olive oil and balsamic vinegar dressing.

Parsley potatoes: Mix a large handful of chopped parsley into any version of potato salad, or toss with hot cooked new potatoes and a little olive oil or butter.

Spring soup: Combine a sautéed onion, a cup (250 mL) cooked fresh peas, two cups (500 mL) vegetable stock and  a handful of mint. Purée, heat and top with light sour cream.

Rosemary chicken: Before putting it in the oven, place a few sprigs of rosemary and thyme inside the cavity, along with half a lemon.

Refreshing dessert: Sprinkle chopped basil over fresh raspberries and top with a dollop of crème fraîche, or whip up a raspberry-basil sorbet.

This article was originally titled "Spring into herbs" in the May 2012 issue of Best Health. Subscribe today to get the full Best Health experience’and never miss an issue!