- 1). Choose the fresh herbs desired based on your recipe and personal taste. A good blend for pork roast includes garlic, bay, sage and pepper, for example. For roasted potatoes, try rosemary, sage, parsley and thyme, and for chicken use fresh herbs like tarragon, basil, marjoram and oregano. You will need about 1 tablespoon of fresh herb per pound of finished food.
- 2). Crush or dice the fresh herbs finely and mix them. Add a little extra virgin olive oil or softened butter to the mix a little at a time until you get a paste. On average the proportion is about 2 tbsp. of oil or butter to 6 tbsp. of fresh herb.
- 3). Coat the outside of your chosen vegetable, meat, seafood or poultry with the herb paste evenly using a pastry brush. If cooking poultry, put some under the skin and into the cavity of a whole bird. Preheat your oven to the recipe's suggested roasting temperature and move the food into a roasting pan.
- 4). Roast your herb-enhanced meal according to the timelines provide in the recipe. Make sure to check for doneness using a meat thermometer to ensure food safety. Dice up another teaspoon of the mixed fresh herbs just prior to pulling the food out of the oven and toss them in to release fresh, vibrant aroma. You're ready to serve.
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