Herbs can magically flavor up dishes without resorting to loads of salt, butter, and cheese.
And while those 5-year-old dried and bottled versions are convenient, it’s worth it to splurge on the fresh stuff every once in a while (or grow your own at home)! Store Fresh Rinse herbs with cool water to remove dirt, gently shake off excess moisture, and pat dry with paper towels or a clean dishcloth. Deep Freeze Chop up fresh herbs and pop them into an ice cube tray to freeze for later use. Mincing Made Easy A microplane mill allows users to mince herbs quickly without bruising them or making a big mess. Grow Your Own Try growing your own herbs in an indoor herb garden or use a few small planters and an empty windowsill. Air Dry While we often prefer fresh herbs, sometimes they can quickly rack up a grocery bill.

Tumeric is an ancient spice that has been used in preparing food and as a medicine for centuries. Adding a little green to a meal not only makes it prettier and tastier, but can pack some awesome health benefits, too.
While adding herbs — dried or fresh — to any dish can add healthy vitamins and antioxidants, they may lose nutritional value during the drying process, so stick with fresh if available [1].
Western researchers began to investigate it in 1910, and since then it has been the subject of more than 5000 peer-reviewed, scientific studies. Often the person with cancer has not recognized any advance signs, and is blindsided by the news. Read on to find out how to use some of the most popular herbs in their fresh state, and how to store them for later use. Trim the ends of the herb stems so that the bunch fits with the leaves above the jar’s edge.

Secure stems with twine or a rubber band and hang them upside down in a warm, dry place that’s away from direct sunlight. The primary active ingredients of tumeric are polyphenols, which are distinctive molecules called curcuminoids.
Leave them on the counter, or store in the refrigerator, covered loosely with a plastic bag. For best chopability, make sure to pat herbs dry with a clean dishtowel or paper towels before they hit the blade.

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