For a natural breath freshener, try a sprig of parsley! Rich in chlorophyll, fresh parsley is also an excellent source of vitamins A & C.
Fresh basil leaves can be torn into smaller pieces, if desired. The edges won't blacken as quickly if the leaves are torn rather than cut.
Fresh chive blossoms can be used to make a flavorful vinegar or added to a salad. Use clean snips to cut chives into smaller pieces. Freeze any leftover chives to add to soups/stews.
Nasturtium leaves and flowers make a tasty and colorful addition to salads. The leaves and flowers add a peppery taste. Thomas Jefferson grew nasturtiums!
Keep aphids in check with a hard spray of plain water (to knock them off). If that doesn't do the trick, use horticultural soap or just a drop of Dawn dish washing liquid mixed with plain water in a plastic sprayer bottle. Spray on a cloudy day. Always rinse flowers and leaves before use.
A fresh tip!
Grow cilantro (leaves) and coriander (seeds) from the same plant-Coriandrum sativum. Let some of the plants flower and go to seed.
Flat-leaf parsley is considered more flavorful than the curly form, and can be used interchangeably in recipes. Freeze the leaves and stems to add to winter soups and stews.
Enjoy your lavender! Cut some of the flower stems before the flowers fully open (to retain color and fragrance) and enjoy a second harvest later in the summer.
Hang dry lavender or try crafting some lavender wands. Lavender is one of the ingredients in the seasoning blend called Herbs de Provence.
Fresh herbs add color, flavor and fragrance to food. Plan to use 2 to 3 times the amount of fresh herbs versus dried. Start with the smaller amount and add more if desired. Herbs should enhance the flavor of food, not overpower it.