Neglected sprigs of this nutrient-rich herb have languished on the sides of plates for decades. This often overlooked green is high in vitamins A and K, and ounce for ounce, it has more than twice the vitamin C (a powerful antioxidant) of an orange. Parsley is abundant in chlorophyll, which provides its well-known breath-freshening power.
Recipe LinksParsley Recipes
Preparation TipsAfter rinsing well and discarding the stems, chop fresh parsley for use in all kinds of salads, salad dressings, soups, veggie juices, smoothies, pasta, pesto, egg dishes, rice dishes, veggie roasts, and more. (And, well, OK—it makes a pretty garnish too.)
Storage TipsWrap parsley stems in a damp paper towel and store in a plastic bag in the fridge for up to a week. Clean, dry, chopped parsley freezes well for later use.
Recipe by Nicole Claro-Quinn for The FruitGuys INGREDIENTS 1 cup sugar 1 cup water A small handful of fresh rosemary sprigs (about 5–6) PREPARATION Place ingredients in a deep saucepan over medium heat, and stir constantly until sugar dissolves. Reduce flame to low and continue stirring another 10 minutes. While the syrup cooks, it becomes [...]
By Heidi Lewis In Hamlet, Shakespeare’s Ophelia dispenses some crazy wisdom in the scene when she hands out flowers and herbs: “There’s rosemary, that’s for remembrance.” Miss O might’ve been referring to one of rosemary’s properties, known since ancient times—its ability to improve memory. Sprigs of rosemary were used as a symbol of remembrance and [...]
Preparation TipsStrip leaves from branches or sprigs by pulling through your fingers in the opposite direction of the leaves. Use whole leaves or chop finely. Branch and all can be tossed into soups or stews. Rosemary is durable in the cooking process, but best added near the end. A good thing to remember.
Storage TipsPlace fresh stems in a jar in the fridge with a bit of water—like flowers in a vase—and place a plastic bag loosely over top. Or wrap stems in a damp paper towel and place the whole bunch in a plastic bag in the fridge.
Rosemary is an evergreen like eucalyptus and pine, and to be ever green requires fortitude and terpenes. This strong medicinal aromatic herb pairs well with roasted veggies and will lift your spirit to boot. Fresh rosemary can help increase circulation and boost the immune system. It is thought to improve digestion and enhance memory. Oh, [...]
Preparation TipsHere are a few of our favorite culinary uses for it: Try adding rosemary sprigs to roasted potatoes and other veggies; include in pasta sauces, dressings, and soups; sprinkle over garlic bread or fresh pizza dough with a little sea salt; add to omelettes and other egg dishes; mix into polenta or risotto.
Storage TipsPlace fresh rosemary (stem end down) in a jar in the fridge with a bit of water—like flowers in a vase—and place a plastic bag loosely over top. Or wrap stems in a damp paper towel and place bunch in a plastic bag in the fridge.
Chives are the smallest members of the onion family, resembling tiny green onions with mild onion flavoring. Use as you would other herbs: enjoy raw in salads or on baked potatoes. Chives also keep their bright green color when cooked, making for a lovely addition to pasta, garlic bread, dumplings, or savory spreads.
Recipe LinksChives Recipes
Preparation TipsMay be chopped, or simplest is snipping into pieces with scissors. Adds fresh oniony flavor to any entrée or salad, but an absolute must as an accessory to baked potatoes.
Storage TipsRoll bundle into a damp paper towel and store in a loose plastic bag in the fridge. Use within 3 days.
Cilantro leads a double life as Leaf Herb and Spice Seed. We are mostly familiar with the leaves’ fresh taste in guacamole, salads, and salsas. The Cilantro flower’s seed, known to us as Coriander, is used in many exotic and everyday dishes. Cilantro is a good source of magnesium and iron and also reportedly has anti-inflammatory [...]
Preparation TipsTry it as an alternative to basil in a pesto or to parsley in chimichurri. You can make a tasty cilantro/lime butter, brighten mango salsa, or sprinkle on tacos or curried dishes.
Storage TipsThe best way to store fresh herbs is to plunk them like a bouquet in a jar one-third full of water and place a plastic bag over the top.
Lemon verbena - Species name: A.Citrondora, is one of the most refreshing flavors of summer, cooling drinks and teas – its scent unfurling brows and soothing the hectic. Lemon verbena leaves come from an innocuous looking chartreuse shrub.
Preparation TipsSteep fresh leaves for tea, or for cooking with veggies like zucchini to add a lemony flavor. When dried - add leaves as you would bay leaves to rice or soups, removing the leaf at the finish.
Storage TipsHang to dry, or keep fresh in moist paper towel and fridge.
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch lemon verbena Water to cover Sweetener (optional) PREPARATION Rinse lemon verbena and place in a large pot, reserving a few leaves for garnish. Cover with cold water and bring to a boil. Boil for 5 minutes, turn off and allow to steep and cool. Can be boiled [...]
A key ingredient in Mediterranean and Asian cuisine, basil is a member of the mint family and is an incredibly versatile herb. Genovese, Greek, Spicy Globe, and Thai basil are a few of the many varieties that come in an assortment of colors (including purple!) and flavor accents, such as lemon, anise, and clove. It [...]
Recipe LinksBasil Recipes
Storage TipsKeep basil in a plastic bag in the fridge with stems wrapped in a moist paper towel, or standing in a jar of water like a bouquet, loosely covered with a plastic bag. It can also be rinsed well, chopped, added to ice trays, covered in water or olive oil, and frozen for later use.
Courtesy of Capay Valley Farm Shop Although cilantro is often eaten with summer crops like tomatoes, it is a cool season crop available from the Capay Valley in the spring. It goes especially well with lemon or lime juice, Mexican dishes and pan-Asian food. Here are a few ways to enjoy this fresh green herb. [...]
Thai basil has purple-green stems with green leaves. It has a spicy anise-like flavor that stands up better to cooking than common basil.
Recipe LinksThai Basil Recipes
Best used as soon as possible, but it can be stored for 1–2 days in a plastic bag in the fridge with stems wrapped in a moist paper towel.
One of the heavenly sisters of the mint family. Bergamot mint carries the aroma of bergamot orange that makes Earl Grey so famous. Use as you would fresh mint — make a fresh tea, serve with cantaloupe, or add flavor your couscous.
Preparation TipsFresh leaves can be torn or cut chiffonade fashion. To chiffonade, stack the leaves and roll them into a little cigar; cut at an angle. Even if you just use the little florets from the mint tops to add pizzazz to your iced tea, you’ll want to say (in a Euro-infused TV-commercial voice): “Mint, the fresh maker!”
Storage TipsTo store mint, set stems in a jar of water and loosely cover leaves with a plastic bag in the fridge. Plucked leaves can also be frozen or dried.
Tarragon is one of the four fines herbes (parsley, chives, tarragon and chervil), the pillars of French cooking. Tarragon is one of the main flavoring ingredients of Béarnaise and other creamy sauces. Its flavor is rich and bittersweet, with hints of licorice and mint.
Preparation TipsA little of this versatile herb goes a long way—too much can overwhelm a recipe. It pairs well with poultry and egg dishes, and is used to flavor salads, rice dishes, veggies, and infused vinegars. When used in cooking, add it in toward the end of the cooking time.
Storage TipsTarragon freezes well—rinse and dry, and freeze whole sprigs. No need to defrost before using.
By Heidi Lewis Dateline, Oxford Lecture Hall; Stephen Hawking presenting: “Quantum theory introduces a new idea, that of imaginary time. One can picture it in the following way. One can think of ordinary, real time as a horizontal line. On the left, one has the past, and on the right, the future. But there’s another [...]
They don’t call it “savory” for nothing! You will savor the richness of this herb, which has been used to enhance the flavor of food for more than 2,000 years. Its complex taste has strong, peppery notes of thyme and mint.There are many species of savory, the two most common being “winter savory” and “summer savory.” [...]
Preparation TipsSavory pairs well when cooked with dried or fresh beans and legumes, and is delicious in egg dishes, with roasted veggies, on pizza, in stews or salads, infused in vinegar, and more.
Storage TipsTo store, keep dry and in an airtight bag in the crisper drawer of the fridge. It is always best to use fresh herbs as soon as possible.
Parsley (Petroselinum crispum) needs a good PR agency. For years parsley sadly clung to the edge of entree platters and was stuffed into deli display cases to make the other food look “fresh.” Yet parsley not only tastes good, but is loaded with vitamins as well. Parsley is native to the Mediterranean. It has been [...]
Wise in many ways, sage is.
This lovely herb is as pleasant to look at as it is to touch, and easy to identify as its name is its color. The tannins and oils in sage leaves have many useful characteristics, including antiseptic properties.
The season is really picking up in the fairy world. Twilight hours are bustling with flower fairies shaking seedpods, doling out dewdrops, and restocking moonbeams to get the springtime meadows ready. The fairies got a gig at Jacobs Farms to help cultivate the olde-tyme herb Sorrel. This herb has traditionally been wild-crafted, or gathered from [...]