We recently posted about chive blossoms, but I would like to put in a good word for chives themselves. This green, mildly onion-like herb is almost always in my kitchen and whenever I have a bit of dirt nearby, it's one of the first herbs I plant. Milder than green onions, chives add a hint of onion flavor without being overpowering. They make a perfect summer herb, as they're best raw or only slightly cooked, but of course they make a fine garnish for winter dishes as well.
It's official. Our basil is finally growing beyond its little planter, and there's enough to harvest to turn into pesto. Instead of celebrating, mild anxiety kicked in: this has to be the very best pesto of all time. We don't have much of our own basil to go around, so we have to really knock it out of the park on this one.
I spent the Memorial Day weekend with my friend Joe Yonan up in Maine where he is taking a year off from his role as Food and Travel editor of The Washington Post to work on a book about vegetables and live on his sister and brother-in-law's homestead. He's growing his own produce, fetching eggs in the morning from his small gaggle of hens, and living as much as possible off the land.
With some gardening experience in my past, I volunteered to venture north and help with some homesteading chores. The very first challenge posed to me was by Joe's sister. She took me out to the garden, pointed at a tall stalky plant I knew to be lovage, and said, "What should we do about this thing?"
Cilantro: you love it or you hate it. However, a new study finds it may not be as simple as that. This study, conducted by scientists at the University of Toronto, found that cilantro aversion varies dramatically between ethnic groups, and could have a genetic component.
Herbs are confusing. Or maybe it's the recipes that are confusing. If a recipe calls for a quarter cup of minced parsley, how much of the bunch will you need to pull from the fridge? How tightly should you pack the measuring cup? Let's discuss.
The Grower's Exchange, a family-run farm in Virginia specializing in unusual and hard-to-find herbs, has chosen Bee Balm as the 2013 Notable Native Herb. If you're not familiar with the herb, it's actually gaining popularity as a culinary herb and makes a great substitute for oregano. (Bee balm pizza, anyone?)
With the temperatures starting to rise, our gardens are starting to take root. Although you might not have tomatoes just yet, we're willing to bet your herbs are going great guns! If you picked a few too many to use in dinner, we have an alternate way to put them to use: In simple syrup for cocktails and mocktails.
Are you sick of spending too much on sub-par packaged crackers? Looking for new ways to use the herbs growing on your windowsill? With a little butter, flour and cheese, you can have a jar of your own crackers at the ready whenever that afternoon savory craving takes hold.