It’s been said that the difference between an ordinary meal and an outstanding meal is herbs. Have you been enjoying the wonderful taste and flavor of the herbs basil and oregano in your meals this summer?

Fresh or dried basil and oregano are full of vitamins, minerals and antioxidants that help reduce inflammation in our bodies. They not only taste good but are good for you.

Basil was known by ancient Greeks as “The Herb of Kings.” It was believed that only the king himself should harvest this herb, and only using a golden sickle.

Basil is native to Asia, Africa, and Central and South America.

Sweet basil, Ocimum basilicum, is a sun-loving annual that will attract pollinators to your garden. Plant basil near tomatoes in well-drained organic rich soil. It also grows well in a pot indoors near a sunny window all year long.

Does your mouth water when you think of basil and tomato bruschetta, caprese salad, basil pesto or how about a fresh cucumber, tomato, onion, basil salad? These are a few ways to use fresh basil in your meals.

Some varieties of basil include Thai basil (common in Asian cooking), holy basil (known as Tulsi or sacred basil by Hindus and used in stir-fries and teas, lemon basil (flavorful on fish or in teas) and sweet basils (Genovese and lettuce leaf, great for pesto and bruschetta).

When selecting leaves of herbs, choose those that are fresh, clean and free of disease and not discolored or damaged. Pinching off the flowers of basil and oregano will help your plants produce more leaves for future harvesting.

Oregano is sometimes called the “Prince of Herbs.” This perennial has been used for thousands of years in Egypt. Native to the Mediterranean and Eurasian area, its small leaves are rich in oils that add great flavor to our food.

What do oregano and basil have in common? They belong to the mint family, Lamiaceae. Like most herbs, plant oregano in full sun and in well-drained organic rich soil. You will be able to enjoy it year after year.

Oregano has a pungent aroma and bold, spicy flavor. Can you imagine what pizza and pasta sauce would taste like without oregano? It makes a great garnish on seafood, can be used in marinades for meats, and adds great flavor to soups, salads and Italian vinaigrette.

There are hundreds of genera of origanum with subtle flavor differences among the varieties. Mediterranean oregano is similar to Greek oregano. Marjoram is very closely related and the two can substitute for one another.

One way to preserve basil and oregano is by drying them. Place clean, dry herbs on a parchment-lined cookie sheet. Dry them in your oven on the lowestheat setting checking carefully until completely dry. Store dried herbs in labeled glass jars. Food dehydrators can also be used or air dry them in a cool dry place on a table or hang in small tied bunches. Dried herbs have a more concentrated flavor so use less of them in recipes. One teaspoon of dried herbs is equal to approximately three teaspoons of fresh herbs.

Freezing fresh herbs is another method to keep them for future use. Wash them under cool water, pat dry, and spread in a single layer on a cookie tray. Put in freezer for about an hour or until frozen and then in marked, resealable bags.

For complete details on harvesting and storing herbs, go to: http://go.osu.edu/harvest herbs.

Belfast is an Ohio State University Mahoning County Extension Master Gardener volunteer.