Savory, pungent, sweet, and minty-cool flavors and aromas are making their appearance in my garden. A number of perennial herbs have once again sprung to life and cry out to be picked and used to flavor seasonal dishes. There are many herbs that are hardy in our section of the country. Locally grown herbs are beginning to make their appearance at farmers markets or grocery stores. Many fresh herbs are available year-round now. Check labels and tags to find out where the particular plant is grown and know that, as the herb becomes readily available locally, price will probably be more economical. If you have space in your garden, perhaps you would like to try your hand at growing some fresh herbs. You can start plants from seed, but if you plant seedlings you will have a jumpstart on the season.

Whether you buy herbs at the store or farmers market or pick them from your garden, purchase or harvest herbs close to the time you plan to use them. If you do have herbs in your garden, morning is the best time to pick herbs. Wait for the dew to dry and pick before the sun gets too hot.

Fresh herbs can be easily stored in the refrigerator in an open or perforated plastic bag in the crisper section of the refrigerator. Herbs that are purchased or picked on a stem like parsley, basil, or sage can be stored in the refrigerator in a glass or small cylindrical container. Put an inch of water in the container, cut the stems of the herb on the diagonal, and arrange the herbs like a bouquet of flowers in the container. Loosely cover the herb(s) with a plastic bag which allows air to circulate. Change the water daily and the herbs may last at least a week. The longer you store fresh herbs, the more likely you will lose potency and flavor.

Herbs should be washed when you are ready to use them. Wash smaller amounts of herbs under running water and shake off any excess water. I find my salad spinner is a great tool to dry herbs.

Fresh herbs are generally added towards the end of the cooking process in order to preserve their flavor. Dried herbs are usually added at the beginning of the cooking process.

Most recipes can easily substitute fresh herbs for dried or vice versa. Fresh herbs can have a delicate flavor compared to their dried relatives. Think fresh tomatoes and fresh basil vs. fresh tomatoes with dried basil! The general rule of thumb for substituting fresh herbs is 3 times as much. So if a recipe called for 1 teaspoon dried basil use 3 teaspoons (1 tablespoon) fresh chopped basil.

Delicately flavored fresh herbs like basil, chives, cilantro, dill (leaves), marjoram, mint, and parsley should be added a minute or two before the end of the cooking time or sprinkled on the top of food just before it is served. Less delicate fresh herbs such as dill seeds, oregano, rosemary, tarragon, and thyme can be added for the last twenty minutes of cooking time. Fresh herbs that are added to refrigerated cold foods should be added several hours before serving so the flavors of the food and herb can blend.

As fresh herbs become available in your garden or at the market and you have extra, save and savor the taste of fresh herbs by preserving them for later use. Fresh herbs can be dried or frozen for later use when fresh herbs may not be as readily available. Herbs can be hung to dry in a paper bag or dried in the microwave, oven or a dehydrator. Herbs can be frozen.

Alice Henneman, MS, RD, at the University of Nebraska at Lincoln, suggests another method for freezing herbs. Wash the herbs, cut them into tiny pieces and then fill ice cube trays about half full with the chopped herbs. Cover the herbs with water and freeze. When solidly frozen transfer the herb cubes to a freezer bag. Use the herb cubes to flavor soups, stews, or sauces. Herbs prepared this way may stain plastic ice cube trays. Be sure to label frozen herb cubes because once frozen all green herbs look alike!

Perennial herbs such as chives, oregano, and mints are already flourishing in my garden. Tender herbs that I personally love and use often like parsley, sage, rosemary, thyme, and basil have been potted in to a large pot and placed by my back door so there's no excuse to quickly pick a sprig or few leaves without having to wander to the garden! More of these favorites also get planted in the big garden so there is a big supply of

these flavorful herbs.

There are many charts around for using herbs with particular dishes, but don't be afraid to try some different combinations. Remember it is what YOU like and cannot be dictated to you by someone else. Here is a list of herbs and their uses also from Alice Henneman, MS, RD, at the University of Nebraska at Lincoln that can give you some ideas about what herbs pair nicely with what foods.

BASIL - a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini

CHIVES - dips, potatoes, tomatoes

CILANTRO - Mexican, Asian and Caribbean cooking; salsas, tomatoes

DILL - carrots, cottage cheese, fish, green beans, potatoes, tomatoes

MINT - carrots, fruit salads, parsley, peas, tabouli, tea

OREGANO - peppers, tomatoes

PARSLEY - The curly leaf is the most common, but the flatleaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli

ROSEMARY - chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE - poultry seasoning, stuffings

TARRAGON - chicken, eggs, fish

THYME - eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY - dried bean dishes, stews

Enjoy herbs both in your garden and on your table!

Dianne Lamb is a Nutrition & Food Specialist with the University of Vermont Extension. The University of Vermont Extension and USDA, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.