It’s Spring in Kansas! And with Spring flowers, plants and herbs are popping up in many local greenhouses and many stores in general. Fresh herbs are fairly simple to grow, convenient to have on hand, and add great flavor to whatever is on the menu. There are lots of reasons to use herbs, so let’s dive into how to use them in your cooking.

Commonly Available Herbs

Basil: flavor similar to black licorice, commonly paired with tomatoes and a main flavor in pesto

Cilantro: fresh, green flavor; commonly found in Mexican dishes

Mint: fresh, slightly peppery; commonly paired with lamb or fish dishes

Oregano: earthy, slightly sweet flavor; commonly paired with tomatoes or meat dishes

Parsley: clean, green flavor; used in many dishes

Tarragon: flavor similar to black licorice, pairs well with vegetables or chicken

How to Store

Many herbs can last for several weeks in the fridge by storing them upright in a glass with a small amount of water, like flowers in a vase. If you prefer to store herbs in a plastic container, add a paper towel to the container to keep the herbs as dry as possible.

How to Wash 

Herbs should be gently rinsed in cool water to remove dirt and sediment that may be present. A salad spinner works well for drying clean herbs, but light pressing with a paper towel also works. If you aren’t using the herbs right away, I would recommend waiting to wash them as any moisture speeds up their spoilage process.

How to Use

In many cases both the stem and the leaf of the plant are edible. Tear or chop the plant into small pieces to avoid a full bite of the herb. Herbs can be added during cooking for a more mellow flavor or served raw for a more fresh flavor. Fresh herbs have a less concentrated flavor than dried herbs so you will likely want to increase the volume if converting from a recipe that uses dried herbs. Usually multiplying the amount of dried herbs by three is a good place to start.