In Season: May to November
Herbs can really make a meal, especially when they’re fresh. There is a huge variety of herbs available at market. Some of the most common are basil, oregano, thyme, rosemary, parsley, sage, mint, tarragon, marjoram and cilantro, to name a few. Ask your favourite market vendor what to do with less common herbs like lovage, chervil and anise hyssop.
Herbs taste best fresh but dried or frozen herbs are great substitutes in the off season. To freeze herbs wash and remove leaves from stems. Finely chop and place about 1 tablespoon in each section of an ice cube tray. Add water to fill and freeze herbs. Once frozen, place herb cubes in a plastic bag or container in the freezer. They will keep this way for up to a year.
Herbs are very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Calcium, Magnesium and Phosphorus, and very good sources of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.