Fresh herbs and spices make at the difference when you’re preparing delicious, authentic dishes at home! Store-bought herbs such as basil and dill just can’t compare to the freshness and vigor of their locally grown companions. Spring time means that herbs are in their peak and are bursting with flavor. Use them fresh or buy in bulk to dry and store for later. Year round, you’ll find bountiful dried herbs and spice mixes from our farms who have preserved the spring harvest and even unique blends from our many artisan vendors such as Royal Roost Farm. Elevate those flavors and create delicious meals in your own kitchen by starting with the best local ingredients! May 14th in The Shed we’ll highlight all of the aromatic herbs and spices available from our local growers and makers, along with how to use and store them.
FRESH HERBS AVAILABLE 5/14 & 5/15:
Basil — Anyone who has had fresh basil knows that nothing can compare to the flavor it adds. Pesto, pasta, pizza all come to mind as the Italian way to use basil, but if you are looking for a different take, Thai basil offers a little spice that perfectly completes Thai dishes.
Cilantro — Cilantro is a staple herb here in Texas, any many people love the citrusy flavor. If you fall on the side that cilantro tastes more like soap,
consider substituting it for parsley, basil, or extra citrus as makes sense in your recipe. If you love cilantro pile it high on Asian inspired dishes, tacos, salads, and sandwiches.
Dill — This soft, frilly herb is best known for its distinctive flavor in dill pickles. However, dill brightens up so much more! A great place to start is with fish based dishes. Tuna salads or yogurt dip with salmon shine with a little punch of dill!
Mint — Whether it’s spearmint, peppermint, or chocolate mint, this herb is one of the easiest to grow and use. Mint stands out in Mediterranean dishes with tomatoes or yogurt bases, and is an easy add in to teas and cocktails.
Oregano — This woody little herb packs a big punch! Commonly used in tomato based dishes and sauces, oregano also pairs well with grilled or roasted meat. Oregano comes in two broad varieties, Mediterranean and Mexican, but regardless of the variety you chose, you’ll enjoy this earthy and aromatic herb.
Parsley — Parsley is one of the easiest herbs to sprinkle over the top of a dish. Curly leaf parsley has a more intense flavor than its flat-leaf friend, but both are very delicate and do not stand up to heat well. To preserve the flavor add towards the end of cooking or use as a garnish.
Rosemary — A bundle of fresh rosemary can look more like a pile of pine leaves than a bundle of robust flavor, but don’t underestimate the uses for fresh rosemary. It’s flavor is easily infused in meats, stews, veggies, baked goods, and even cocktails. It’s best to start small and add more as necessary, as rosemary’s flavor can overpower many dishes.
Sage — Sage is an underused herb that most associate with Thanksgiving. Falling somewhere between rosemary and mint, many taste a citrus and eucalyptus flavor with this herb. It’s gray leaves have a velvety texture, and it’s strong flavor leads it to be the star of the show in most dishes. Sage is commonly paired with the lighter flavors of poultry, fish, and vegetables.
Thyme — Completing the trifecta of woody herbs, thyme’s aromatic flavor goes beyond oregano and rosemary. Perfect for adding layers of flavor, thyme transforms dishes across many cuisines and pairs well with most flavors. For an extra kick, try adding whole sprigs of thyme to stocks and stews (just remember to remove before serving!)
When picking out fresh herbs, look for bundles that are are tall with firm stems and large leaves. To store herbs with longer stems (basil, cilantro, dill) place them in a mason jar of water like a bouquet. To extend their life further, you can place the jar in the door of the refrigerator. For smaller herbs (oregano or thyme) wrap them in a damp paper towel and store in an airtight container in the fridge.
When using fresh herbs, remember that a little goes a long way! Start slow, and add more if you need additional flavor. Top off your dishes to preserve the full flavor of the herb and add an extra pop of color.
