I seriously think I should grow my own herb garden. Herbs can get so expensive to buy. And they go bad too quickly. Well, too quickly for me anyway. One pack of herbs will cost me around $5 on average. I buy the herbs to use whenever I decide to cook something at home that calls for herbs. I’ll use them once….then maybe once again that same week if I feel like cooking anything else. Then the leftover herbs just sit around in my fridge, giving off their herbaceous scent (which is not a bad thing). If I don’t use them within that week, the herbs lose their potency and shrivel up into a sad bunch.
I haven’t grown anything of my own (gardening-wise) since my elementary school project of growing your own vegetable. Growing a plant is not hard to do. It just takes a lot of love and care. I know I can do it! And if I have too much of it growing, I can always give them away. I’m sure no one will complain about getting free herbs (freshly picked out of the garden). Knowing that the herbs are readily accessible in my own garden would be awesome and save me a fortune. The last time I bought a bunch of different herbs, I think I spent close to $20…just to add a little flavor to the dish I was making that day.
Parsley by the bunch is cheaper than most of the other herbs. This is the one herb that I want to be growing for sure. Parsley is so versatile in enhancing the flavors of a dish. I love the flavors that parsley brings out when added to pastas, various meet/seafood/poultry dishes, vegetables, and more.
More than half of what I am cooking at home is Korean food. I don’t think Korean food traditionally uses parsley much, but I tried adding it to certain banchans (Korean side dishes). Adding it to gamja jorim (braised potato side dish) was awesome. Heck, in other potato dishes, adding parsley (among other herbs) makes it more delicious, so it’s no surprise that it worked well in this dish also. The Korean flavor profile uses ingredients that may or may not always work well with certain herbs. When I made Gyeran Jjim (steamed egg side dish), I added parsley to see how it would taste. And the potency of it was a bit too much for my taste.
My favorite herb is basil. I love the herbaceous flagrancy of this leaf. Add a touch of basil that has been chiffonade, and the dish magically turns into something more delicious. The Italian flavor profile of tomato, garlic, olive oil, with basil added into it is something I can’t get enough of. Oh..and I love basil in cocktails too. The only type of alcohol that I drink are dessert wines and fruity cocktails. Basil gives citrus based cocktails that extra kick of refreshingness. Oh and so does mint! Adding mint (usually chiffonade) gives it a distinctive taste that brings it to life. I know I have to grow mint, for sure. And I can also use it for garnishing desserts. The bright greenness of the mint leaves livens up a plated dessert, making it appear more elegant.
Rosemary ,thyme, tarragon, and cilantro are some of the other herbs I like to use, but use less of compared to parsley, basil, and mint. I will have a smaller garden for these. But yeah, I need to get started on my herb garden soon!