I didn’t grow up learning how to cook. When I say I had no idea how to season my food as a young adult, I mean NO idea. I didn’t even use salt and pepper. It took me years to not just learn how to cook from a practical application standpoint, but also how to use herbs and spice blends.
When I started gardening, growing herbs wasn’t at the top of my list. I didn’t really think there could be much difference between the dried stuff I bought in the store and using it fresh out of the garden. I started to grow them to include in our CSA boxes and on our market stands. When I had leftovers that maybe didn’t sell at the market that day, I brought them into my own kitchen and began to learn how fresh use differed from dried use.
Today on Just Grow Something, we cover the top 10 most versatile herbs to grow at home that are good for fresh and dried use, how to change how you use herbs depending on if they’re fresh or dried, how to dry them without a dehydrator, and how to use them in spice blends to kick that flavor up in the kitchen throughout the entire year. Let’s dig in!
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