Ger-Nis INTERNATIONAL, LLC

Ask Ger-Nis

What is the best way to store fresh herbs that I buy from the grocery store?
Jennifer Manning, Fairgrove, Missouri

The best way to store grocery store bought herbs is to wrap them in a damp paper towel and place them in a zip lock bag. If you use the herbs quickly you can also just keep them in the clamshell or bag they were purchased in. Basil is best stored in the door of the refrigerator because it is slightly warmer. For some other tips see http://ger-nis.com/products/herbs/storage_and_handling.

It’s a little confusing deciding which part of the herb to use when it comes to herbs like rosemary, thyme and sage. Do I use the stem or just the leaves?
Leslie Bower, East Hampton, New York

We believe in the idea that “everything is useable” but we understand how the appropriate use of herbs can be confusing. Herbs are categorized as those with “woody” stems and those with “green” stems. Green stemmed herbs like cilantro, dill, chervil, and oregano can be chopped right up even though many prefer to pick the leaves off and discard the stems for aesthetic purposes. Woody stemmed herbs like rosemary and thyme need to be de-stemmed before use. However, the woody parts and stems of all the herbs can be used in soup stocks.

When cooking soups and stews I have read that you should always put the herbs in during the last few minutes of cooking in order for them not keep their flavor. Is this true?
Michael Pardy, Phoenix, Arizona

The basic concept of this statement is true. In soups, herbs give off the most flavor if used toward the end of cooking, but this does not mean you can’t use herbs throughout the entire cooking process. Depending on what you’re cooking, herbs can be incorporated throughout the cooking process in order to flavor specific parts. For instance, during the sauté process for soups or other dishes, herbs can add flavor to the specific vegetables or meats being sautéed.

I heard you can flavor whipped cream with herbs, and I was wondering what herbs are best. I wanted to use this idea for my holiday pies.
Shirley VanTree, Seattle, Texas

Herbed whipped cream is a tantalizing addition to holiday pies and is also simple to make. You can flavor whipped cream with any and all herbs. Here is the simplest recipe:

Take one small container of heavy whipping cream, 2-3 tablespoons of fresh herbs (chopped fine) and 2 tablespoons of sugar. Blend together with a handheld blender or do it the old fashioned way and shake it in a jar until whipped to your desired consistency.

Here are a few great ideas for adding flavored whipped cream to your holiday pies: Pumpkin pie with sage whipped cream, apple cranberry pie with rosemary whipped cream, pear pie with thyme whipped cream, and mint whipped cream is a great topping for deserts as well.

If you have a produce or herb question for Ger-Nis, please email us at and we will answer it in the next issue of Herb Blurbs. Thank You!