Storage: Most herbs can be stored dry in storage bags in the refrigerator. Many store equally well stems down in a glass of water on the counter like a bouquet. Delicate herbs may need a plastic bag over the glass to minimize evaporation. Herbs can also be air-dried by hanging upside down in a dark, warm, dry place. Freezing herbs preserves the flavor best: chop herbs roughly and spread in ice cube trays. Cover with water to eliminate freezer burn. Freeze and store cubes in freezer bags.

Uses: Teas, sauces, flavorings.

• Bok Choy and Mint Salad
• Bouquet Garni
• Cabbage Salad with Apple and Celeriac
• Carote Insalata
• Cashew Salad with Tamarind Dressing
• Chicken Pad Thai
• Chimichurri
• Chrysanthemum choy
• Cubed Potatoes with Fresh Fenugreek
• Fenugreek Chicken, Bengali Style
• Giant Lima Beans with Parsley and Sorrel
• Lemon Chervil Fish Skewers
• Lemon Mint and Spinach Salad
• Lemon-Mint Bulgur “Risotto”
• Oriental Chicken Salad
• Peppercorn Ranch Dip
• Portabello Mushrooms filled with Bok Choy and Mint
• Roasted Carrots with Garlic and Thyme
• Roasted Onions on a bed of Herbs
• Sautéed Bok Choy with Cashew Sauce
• Scallops with Raab
• Spinach and Mint Soup
• Tarragon or Basil Green Beans
• Tomatillo Turkey Tacos
• Wide Green Noodles, Cauliflower, and Broccoli in Mustard Butter
• Winter Squash and Coconut Soup with Thai Pesto