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Fresh herbs kick it up a notch

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Cooking with fresh herbs makes such a difference in flavor.

 In warm weather, I have access to herbs grown in the yard. It was a great discovery to learn I could buy a bay plant and keep it year-round by bringing it in during cold weather.

If you place a couple of bay leaves under a roasting hen or chicken breasts while they bake, the flavor is absorbed by the meat.

None of these recipes are difficult, and all will throw some fresh flavors into

the mix.

Remember to remove the stems from the fresh thyme.

 


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