As the days lengthen and temperatures begin to rise, fresh herbs are often among the first crops to come available from local farms.  Tom and Jan Jackson (Jackson Farm) and Ben Greene (The Farmery) are using their greenhouses and hydroponic ventures to make many different types of herb available to us this Spring.  We thought we’d use this opportunity to offer a little more information about the herbs they are offering.

Basil: Basil is a very popular herb, used commonly in Mediterranean dishes.  Its strong, clove-like flavor stands up well agains garlic, making the two a common pairing.  Basil is utilized heavily in Mediterranean dishes, where it is commonly paired with tomatoes, however it can be found many other types of cuisine around the world as well, for example Thai.  Unlike most other herbs, basil should not be refrigerated, it deteriorates and turns black when stored under 45F.

Parsley: Parsley is a mild, versatile herb that can be used in a number of applications.  There are two main types of parsley.  Italian or flat-leaf parsley is the more flavorful variety, while curly parsley is milder and more commonly used as a garnish.  Parsley is a great option to add color and texture to a dish.  It goes nicely with other ingredients and dishes with mild/subtle flavors, potatoes, pasta, eggs, fish, poultry.  Fresh parsley adds a feeling of freshness to a dish.  

Mint: Popular in middle-eastern dishes.  Mint is often used for seasoning with lamb, yogurt dressings, in salads, or marinated vegetables.  

Chervil: Chervil is a popular herb in French cuisine, its taste and use is similar to parsley.  Chervil is best used raw, it quickly loses it flavor and aroma through cooking.

Rosemary: Rosemary is a small evergreen shrub.  It has a very aromatic flavor that pairs nicely with garlic and thyme on poultry, stews, roasts, thick sauces, potatoes, and other heartier entrees or sides.

Thyme: Thyme is a very versatile herb with a subtle lemony, minty flavor.  It is commonly used to spice fish, poultry, lamb, soups, and chowders.  It goes well with potatoes or roasted vegetables, and is commonly paired with tomatoes and/or acidic marinades or salad dressings.   

Garlic Chives: Garlic chives are a good option to add a more subtle garlic flavor to uncooked dishes.  They are a nice, much fresher replacement for garlic salts and powders.  Garlic chives are commonly used in soups, oriental cooking, stir frys, or as a fresh topping on heartier dishes like baked potatoes.  

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