Originally Posted by GotGarlic
RB, try putting some of the herb mixture in rice as it cooks. It would also be good added to any sautéed veggies as they cook. A couple of combinations I like are shallots and green beans, and zucchini, red bell pepper and onion.
Agree. Sounds like a plan.
When I chop herbs, I reserve them to a counter top small bowl and grab what i need as i cook.
Its great to have some when you serve soup for example. It makes the dish look so much more inviting and gives the dish another dimension.
A little around the edges of a plate or over the top make for interesting and pretty dishes.
I think presentation is almost as important as taste. Of coarse taste and presentation is my goal.