Fresh

by M. L. Kiser

Created on: September 07, 2010   Last Updated: October 08, 2010

When it comes to cooking and good food, nothing beats the succulent aroma and flavor of food infused with fresh herbs.  Not only do they taste delicious and present brighter color, but when they are picked and added to your meal in their fresh state, they will still retain the most nutrients.  The longer herbs sit or hang around drying; the more nutrients they will lose so they should be picked fresh and as close to your cooking time as possible for maximum nutritional and health benefits.

Fresh herbs, like fresh fruits and vegetables are packed with lots of antioxidants, vitamins and minerals that can help our bodies to process meals better and aid our bodies, keeping us more active and healthy.  Many of the herbs that we use in cooking also have medicinal properties that can keep our bodies functioning daily, while warding off disease or even facilitate healing.  When picked and eaten fresh, these nutrients are at their most potent and able to do the best job of optimizing our health through natural ingredients in their essential oils.

Dried herbs have less essential oils and less potent nutrients.  The process of drying allows these nutrients to become diminished or old and stale.  The essential oils are lost as the herbs dry, so much of the nutrients are literally gone.  While they are very pungent and still healthy, they will not provide the best quality vitamins and minerals that our bodies need.  Up to 90% of the oxygen molecules and nutrients in dried herbs are lost during the drying process, so much of what you get from these are a small bit of flavor. 

You can go to the expense of buying essential oils that are companion oils, but when you can have great fresh herbs from your garden or containers, why waste money?  You can also boil the herbs at home to extract these essential oils that can later be added to your cooking along with the dried ones to get back some of the nutrients, but you are still not going to get as much nutrients as you will with the fresh herbs.

Many herbs such as garlic, parsley, basil, oregano, thyme, sage, marjoram, etc., can be grown in pots or containers on your patio, balcony or deck; even in your kitchen window so you really can have tasty and nutritious fresh herbs just about any time that you want them.

As garnishes, the colorful herbs add a fresh look to your dishes that will whet the appetites of your guests and the fresh succulent taste will please even the most discerning palate.  Salads will be more colorful and the flavor dynamic, taking your taste buds on a new adventure.  Casseroles, breads, homemade pizza will not only taste 100% more succulent, but they’ll look and smell heavenly when cooked and served.

Fresh herbs digest better than the stiff, dry flakes that stick in-between your teeth.

Any way that you view it, fresh beats the Dickens out of dried when it comes to using herbs.

If you do buy dried herbs, try to purchase those in an airtight container because when purchased in bulk, they are less flavorful with diminished aroma.  The more exposure to air they get when drying; the less nutrients and flavor they contain.

With all of the controversy over Genetically Modified foods and insecticides that we have today, surrounding our food you may, like many, prefer to grow your own vegetables and herbs.  Some dried herbs on the market today may contain preservatives or other chemicals that are more toxic than safe, so you eliminate these toxins when you grow your own or buy from farmers and stores that you know are chemical free.  Chemicals not only diminish the nutrient level, but they diminish the flavor, as well.

Other herbs are imported from countries that do not have very stringent pure food regulations.  Many of these can contain insect parts and feces. 

Once you have cooked with fresh herbs in your meals, you most likely, will never want to use dried herbs again.   The flavor is superb and the compliment they provide to your cooking is unparalleled.  Your reputation as a good cook will blossom and the chances are good that the kids will want to eat healthier, more often, because the flavor is so succulently delicious. 

There’s a certain amount of joy and reward that comes with growing and using fresh herbs in your cooking, especially when they can be healing, too and food cooked with fresh herbs can make your home smell heavenly.

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