Basic Herb Information

Storing Herbs
Sunlight ruins cut herbs, so tie them loosely but securely in a plastic bag and put them int he lowest part of the refrigerator. Herbes like cut chives, tarraogon and chervil are good up to a week, mint for two weeks, and thyme, sage and rosemary even longer.

Freezing Herbs
Chopped and stored in freezer tubs, herbs can be useful during the winter, however fresh is always preferred. Probably the best way to freeze herbs, however, is by making herb butter (either of the mixed herbs or individual ones).

Chopping Herbs
Ideally you need a good-sized cook's knife with a 7 inch blade that is slightly curved and a wooden chopping board. Chopping gadgets tend to squash the herbs and make them mushy. Arrange the herbs on the choping board by spreading them out, then rest the blade of the knife horizontally on the board at the edge furthest away from you. Hold the pointed end between the finger and thumb of one hand to steady it, take the handle in the other hand, and make sharp cutting movements swingng the handle towards you as you chop - so that the blade swivels in a fan shape across the herbs, and back again.
Chives are an exception as they are far easier snipped with kitchen scissors. Basil should have its leaves torn rather than chopped to best retain all the fragrant oils.

Herbs recommended to work well in their dried form

Basil - nowhere near the character and flavor as it is fresh, but works fine in soups and sauces through the winter
Bay leaves - better dried than fresh as they can tend to have a bitter flavor
Dill - can be used successfully if you infuse the leaves in warm water for a few minutes, then drain and use as fresh
Oregano - works well and as a substitute for marjoram
Rosemary - works alright, but it is recommended to be chopped as finely as possible since it's much more spiky when dried
Sage - dries well without losing much flavor
Tarragon - dried is useful if you steep it in warm water for a minute or two before using
Thyme - works well, especially in stocks and stews

Thanks Stephanie for this post!

Herb Recipes

Tabouli
by Home and the Range

½ cup chopped parsley
½ cup chopped green onions
¼ cup oil
¼ cup lemon juice (fresh)
1 cup cooked wheat berries
1 tsp salt I (dash season salt & garlic)
1 cup chopped ripe tomatoes
½ cup garbanzo beans

Put salt, seasoned salt & garlic in oil and lemon juice. Pour over other ingredients and let stand 2 hours or overnight.

Soft Creamy Cheese with Herbs

8 oz block cream cheese (not low fat)
2 green onions, very finely chopped
2 TBSP fresh chopped parsley
1 TBSP fresh snipped chives
1 tsp chopped taragon
1 tsp chopped thyme
1 clove garlic, crushed
freshley milled black pepper and salt, opt

Combine all the above ingredients together in a bowl, then form the cheese into a round cake-shape, and serve with crusty bread or over water biscuits/crackers. It can also be used as a spread over baked potatoes, or melted over new potatoes or any root vegetable.

Herb Butter

8 oz butter, at room temperature
4 TBSP fresh chopped parsley
1 ½ TBSP snipped chives
1 tsp fresh chopped tarragon or thyme
1 large clove garlic, crushed
2 TBSP lemon juice
salt and freshly milled black pepper

Combine all the above ingredients together. Store, covered with foil, in the refrigerator in small 2 oz portions (or use a plastic wrap lined ice cube tray within a plastic bag). This can also be a good way of storing fresh herbs in the freezer.

Bella's Rosemary Red Potatoes
by All Recipes

6 red potatoes, scrubbed and cut into wedges
3 TBSP butter, melted
3 TBSP vegetable oil
1 TBSP chopped fresh rosemary
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Herb Roasted Chicken (Slow Cooker)

1 (4-5 lb) roasting chicken
salt and pepper
1 tsp lemon-pepper seasoning
½ tsp salt
½ tsp dried thyme
¼ - ½ tsp paprika
2 TBSP olive oil
1 large clove garlic, minced

Remove giblets from chicken. Remove as much fat and skin as possible. Rinse and drain chicken; pat dry. Sprinkle cavity of chicken generously with salt and pepper. Combine lemon-pepper seasoning and remaining 5 ingredients. Rub mixture all over chicken, coating wht top well. Place chicken, breast side up in a 4-quart electric slow cooker. Cover and cook on high 4 to 5 hours or on low 7 to 8 hours.

Here are a couple other great herb recipes from Your Homebased Mom, Compound Butter & Herbed Oatmeal Bread