As an organic farmer, I’ve watched firsthand how something as simple as a sprig of oregano or a handful of basil can completely transform a meal — and a lifestyle. Fresh herbs are more than just a garnish; they’re living, aromatic bursts of flavor and wellness, rooted in ancient tradition and grown with care.
Why Fresh Herbs Matter
Fresh herbs are nutritional powerhouses. Unlike their dried counterparts, they retain essential oils, enzymes, and antioxidants that contribute to both flavour and health. Parsley, for example, isn’t just for decoration — it’s rich in vitamin K, iron, and immune-boosting compounds. Basil contains anti-inflammatory properties, while mint can soothe digestion. These benefits are amplified when herbs are grown organically, free from synthetic pesticides and fertilizers.
Here’s a helpful list of things you can do with fresh herbs, whether you’ve picked them from your garden or purchased from our online store:
- Chop and Sprinkle on Everything
Add chopped parsley, cilantro, chives, or basil to salads, roasted vegetables, eggs, soups, or pasta right before serving. It boosts flavor and adds a pop of color. - Make Herb Butter
Mix softened butter with minced herbs like dill, chives, rosemary, or tarragon. Roll into a log and refrigerate. Slice for use on bread, grilled meats, or steamed vegetables. - Infuse Oils or Vinegars
Steep fresh herbs like rosemary, oregano, or winter savoury in olive oil or vinegar to create flavorful bases for dressings, marinades, or dipping sauces. - Brew Herbal Tea
Steep fresh mint, anise hyssop, bergamot, or basil in hot water for a soothing, aromatic tea. Great for digestion or a calming evening ritual. - Make Pesto
Blend basil, parsley, or cilantro with garlic, lemon juice, olive oil, and nuts or seeds. Use on pasta, sandwiches, grilled vegetables, or meats. - Freeze for Later Use
Chop herbs and place in ice cube trays with a bit of water or olive oil. Freeze, then store in bags for use in soups, sauces, or sautés. - Create Herbal Salt or Sugar
Mix finely chopped herbs with coarse salt or sugar and dry thoroughly. Store in jars for a unique finishing touch on baked goods or savory dishes. - Toss Into Green Salads or Grain Bowls
Whole leaves of mint, basil, or parsley make salads more vibrant and flavorful. Try adding them to tabbouleh, quinoa, or rice dishes. - Use in Homemade Dressings or Sauces
Blend herbs into vinaigrettes, mayonnaise, or yogurt-based sauces. Fresh dill and cucumber yogurt dressing? Yes, please. - Decorate and Garnish
Use whole sprigs of herbs to garnish platters, cocktails, or desserts. They elevate the presentation and give a hint of the flavor to come.
A Final Thought
Fresh herbs are a gift — to the soil, to the table, and to our health. Whether you grow them yourself or buy them, choose organic whenever possible. In every leaf lies the story of the land it came from — and with it, the possibility of a more flavorful, sustainable future.
Here is what is in the store this week at www.rumarfarm.ca
Fresh Herbs – Winter and Summer Savoury, Oregano, Mint, Sage, Lovage, Chives, Cilantro, Basil, Sweet Marjoram, Anise Hyssop, Bergamot, Parsley, Dill and Tarragon. Raspberries, Mulberries, Blueberries
Early Golden Plums
Peaches
Cucumber Mix
White onions and garlic
White Turnips
Kale, Swiss Chard and Collard Greens
Baby Squash, Squash Mix and Zucchini
Squash Blossoms
Beets and Sweet Yellow Peppers
Honey and Fresh Eggs
Ruth and Marc. Rumar Farm
