Herbs and aromatic plants like ginger and turmeric add zest to salads, soups, main dishes, even drinks. They make dishes so flavorful, you can often cut back or even eliminate salt. 

Herbs that belong to the mint family, which includes rosemary, sage, marjoram, thyme and savory, are easy to grow and use. Store unwashed herbs in plastic bags in the fridge. To freeze, place in ice cube trays with water or olive oil and use as needed.

Ginger and turmeric are loaded with antioxidants. Ginger is also useful in reducing nausea, while turmeric has powerful anti-inflammatory properties.

CHEF DREW SAYS:
Butcher’s string is a great kitchen tool for tying up herbs so they can be added to stocks and soups and then easily removed.