HERBS
Herbs is a catch-all group of plants that are used to enhance other foods. They are rarely a main player, but often steal the show. Most herbs have a strong, distinct flavor that extends easily to other ingredients. However, herbs can overpower a dish, so be careful when using them: add a little, taste, and adjust.
The herbs we receive in our shares are: parsley, sage, rosemary, thyme, basil, dill, mint, summer savory, oregano, and cilantro.
Did you receive an herb transplant? Click here.
Varieties in Your Share
SUMMER SAVOY
THYME
Storing: Most herbs can be stored in the refrigerator, unwashed, inside a plastic bag with holes. The outlier is basil, which will quickly turn black in the refrigerator. Put basil in a glass of water and keep it on a counter or a sunny windowsill. Not only will it last longer, but its fragrance will waft through your home. Trim the bottom of the stems and pick off dead leaves every few days.
Other herbs can be kept on a counter in a glass of water for a day or so if you’re planning to use them right away. Longer than that, and they will become slimy and rotten.
Preserving: We get nice, big bunches of herbs, sometimes too much to use while fresh. Though certain herbs are best fresh, there are ways to preserve their flavor that make it possible for enjoy them for many months—drying, freezing, and pestos.
Drying: Drying herbs is easy and preserves much of the flavor, though none of the texture, of fresh herbs. Simply tie a bunch with string or ribbon and hang it up away from extreme heat (i.e., not over the stove), humidity that may spoil it, sunlight that could bleach it, drafts that will pull it down, and odors that may displace its flavor. Placing the bunch upside down in a paper bag before hanging will protect the herbs from light and dust; just cut some holes in the bag for ventilation. Leave undisturbed until the leaves are totally dry and crinkly, then untie, crumble, and store inside a tightly sealed glass jar in a dark and dry place.
Dried herbs tend to be more potent than fresh, so when cooking with them use about a third or a quarter of the amount of fresh herbs that a recipe calls for. For instance, if the recipe calls for 2 teaspoons of chopped fresh herbs, use ½ teaspoon of dried.
Dried herbs should remain potent for about six months if kept in a tightly sealed jar. After that, they begin to lose their flavor.
Freezing: Some cooks prefer to freeze herbs because it retains flavor and nutrition better. To freeze herbs “bare” wash them and spread them out on a cookie sheet. Place the sheet in the freezer until herbs are frozen; this will make them easier to pull apart when you’re ready to use them. Pack them in ziplock bags or small containers and keep in the freezer for 3-6 months. Alternatively, you can remove the herb leaves from the stems and pack them in 1- or 2-tablespoon quantities tightly wrapped in ziplock bags.
Note: This will not work with basil, which needs to be frozen in water or oil.
To freeze herbs in water or oil, wash them, chop them up, and pack into an ice cube tray. Fill with water/oil and freeze, then transfer the frozen herb cubes to ziplock bags. I like to measure out 1 tablespoon of chopped fresh herbs per ice cube, to have standardized portions at the ready.
Pesto: Another way of preserving herbs is to make pesto and freeze it. Although traditional pesto is made with basil, you can substitute other leafy herbs such as parsley, sage, cilantro, and summer savory. See some suggestions and combinations below.
Although many recipes call for specific herbs, you can usually substitute the herbs you like best or the ones you have on hand. Here are some common ways to use herbs:
Soups and stews: Add chopped fresh herbs to soups during the last 10-15 minutes of cooking. Some popular pairings are chicken soup with dill and parsley; tomato soup with oregano and/or basil; potato-leek soup with dill; bean soups with summer savory; thyme, parsley, and rosemary in Mediterranean vegetable soups such as soup au pistou; cilantro in chili or mulligatawny.
Sometimes when using herbs in a soup, especially something woody like rosemary, it’s best to take them out before serving. To do that easily, tie the sprigs together with twine to make a bouquet garni, then fish it out before serving.
Herbs can also be chopped and used as a garnish.
Omelets and frittatas: Add a tablespoon of chopped fresh herbs when you whisk the eggs.
Baked goods: Rolls, muffins, and even cookies & cakes can be more interesting when you add some chopped herbs to the dough or batter.
Compound butter: Soften a stick of butter and mix with a tablespoon of chopped fresh herbs such as thyme, oregano, parsley, sage, or cilantro, then reshape and chill until hard. Spread it over quick breads or muffins or melt on hot, cooked vegetables. For an elegant presentation, chill the butter in shaped ice molds, then pop out and serve on tiny plates.
Sauces: Many sauce recipes call for specific herbs—basil, thyme, and oregano in tomato sauces; basil in pesto; parsley in gremolata; cilantro in salsa verde. But sauces provide a great opportunity for experimentation. Some tips: Use just a little at a time; let the herb simmer in the sauce for 1-2 minutes before adding more; don’t add herbs until the last 10-15 minutes of cooking time.
Flavoring meat, poultry, and fish: Herbs add layers of flavor to many meats. Broil salmon or other fish on a bed of dill or fennel fronds. Stuff the cavity of a whole chicken with rosemary or thyme before roasting. Pan sear a steak in herbed butter.
Flavoring vegetables: Summer savory and beans, basil and tomatoes, dill and string beans, carrots and mint—many herbs and vegetables have traditional partners (see more below). But that doesn’t mean that you can’t create your own favorites!
Salad dressings, marinades, and poaching liquids: Herbs are key components in all of these.
Tea: Fresh or dried herbs make a delightful cup of tea. If using fresh herbs, clean them and chop if desired, then steep in hot water for 10-15 minutes, until the flavor is to your liking. Mint, sage, thyme, and rosemary make great teas. Specially flavored herbs like cinnamon/lemon basil or lemon thyme are also perfect for tea.
Cocktails: Alcohol brings out the best in herbs. We’ll add recipes soon.
Potpourri and sachets: Crumble dried herbs together and put them in a small dish or in a fabric bag with a light weave. Use to scent a room or a drawer.
Chopping herbs: Wash and dry herbs before chopping them; wet herbs will turn to mush as you chop. Herbs with woody stems such as rosemary, thyme, sage, and savory need to be destemmed before chopping. Hold the stem with one hand and run the fingers of your other hand down the stem from top to bottom; the leaves should come off easily. Herbs with thin, flexible stems (mint, parsley, cilantro, and dill) don’t need to be stripped before chopping. Young tender basil can be chopped with the stem, but if it’s older, fold each leaf in half and cut out the stem.
Stack the leaves or push herbs into a bunch and cut crosswise with a sharp knife. If the leaves are big, roll the stack tightly before chopping. Or put the leaves into a bowl and use kitchen scissors to cut them.
Cooking herbs: Fresh herbs require very little cooking time. When adding to soups and stews, do so in the last 10-15 minutes of cooking time to prevent them from disintegrating. When sautéing with vegetables, do add herbs at the beginning, along with the garlic/onions, to flavor the oil and distribute the flavor evenly. Dried herbs should be added at the beginning to give them time to rehydrate.
Crushing herbs with a mortar and pestle: For teas and other recipes where you want to concentrate the flavor of herbs, a mortar and pestle is a useful tool. Put fresh or dried herbs in the bowl (mortar) and use the pestle to crush and mix the leaves. This is also a great way to make your own spice mixes and flavored salts.
RECIPES
SAUCES, DRESSINGS, AND DIPS
HERB-BY-HERB:
Classic Uses for Specific Herbs
BASIL
Basil is a leafy member of the mint family with an intoxicating aroma; leave some on the windowsill and the whole room will smell delicious. The Kavakoses grow an impressive assortment of basil varieties ranging from green to purple in color, including the popular Genovese basil; the tiny-leaved Greek basil; specially-flavored varieties such as lemon basil and cinnamon basil, which are perfect for baked goods and teas; and Thai basil, a smaller-leaved variety with a deep licorice flavor.
Store basil on the counter in a glass of water, make pesto, or freeze it in water or oil for longer term storage. Keep fresh basil out of the refrigerator, where it will spoil quickly.
Caprese salad: Cut equal size slices of ripe tomatoes and mozzarella. Arrange in a circle on a plate, alternating and overlapping the cheese and tomato slices. Combine equal parts oil and vinegar; add salt and pepper to taste. Mince several basil leaves and add to the oil and vinegar; whisk briskly to combine. Pour the dressing over the mozzarella and tomatoes. Arrange a few whole basil leaves in the center for a simple yet elegant presentation.
Grilled cheese and basil: Cut 2 slices of a sturdy bread. Add a layer of meltable cheese—mozzarella, cheddar, muenster, jack, even American—to one slice of bread. Arrange a few basil leaves on top of the cheese. Meanwhile, spray or brush a skillet with oil and put on the stove on low heat. Place the bread on the skillet and top with the second slice of bread. Put a piece of foil on top of the bread and place something heavy on top of the foil to press the sandwich down. Let the sandwich grill until the cheese begins to melt, then turn over and let the other side grill as well. Keep turning until both sides are golden brown.
Goat cheese and basil pizza is a nice alternative to the classic.
MINT
Mint has a bright, tangy flavor. It’s a refreshing addition to any summertime drink – mint lemonade, iced tea, mojito, mint fizz, or simply a sprig of mint in your water. Adding chopped mint to slushies and smoothies intensifies the flavors of any fruits used. Mint is also used in dressings for fish and poultry (often paired with lemon) as well as lamb (paired with yogurt).
Too much mint on your hands? You can dry it for tea. Wash in cold water and pat dry, then carefully remove the leaves from the stems. Spread leaves out in a single layer on a cookie sheet and air dry until brittle to the touch; they should crumble when rolled between the fingers. Store in a sealed glass jar.
With yogurt or ice cream: Mix chopped mint and berries into yogurt, or sprinkle over ice cream.
Mint-lime fizz: Put 8-10 mint leaves at the bottom of a large glass. Squeeze in some fresh lime juice and fill the glass with seltzer. Add a little simple syrup if you want it to be sweet and some vodka or rum if you want to be tipsy.
Mint tabbouleh: Switch up your tabbouleh recipe by using mint instead of parsley.
Fruit salad: Chop over fruit salad, especially if it includes citrus fruits.
Minty ice pops: This is great if you have over-ripe fruit. Peel some fruit and put in a food processor. Add lots of chopped mint, a dollop of yogurt, and some sweetener. Blend until smooth, then pour into an ice-pop tray and freeze.
Mint tea: Steep in boiling water until the flavor is strong enough for you. You can use fresh or dried mint leaves, although fresh will result in a more refreshing flavor. For iced tea, steep lots of mint leaves in ice water in the refrigerator for several hours.
PARSLEY
Parsley is one the most common herbs around. It is packed with nutrients and antioxidants and has a strong, though not overpowering, flavor. Parsley is native to the Mideast and Mediterranean area and is ubiquitous in those cuisines.
There are two types of parsley, flatleaf and curly. Flatleaf, also known as Italian parsley, is easier to chop and has a more robust flavor; it’s the one that most recipes recommend. Curly parsley is more often used as a garnish. But our shares sometimes include a curly parsley that is especially tasty and can be substituted for any recipe that calls for flatleaf.
Parsley potatoes: Scrub and boil tiny potatoes; no need to peel them. When they’re about 3 minutes from done, chop some parsley and heat a few tablespoons of butter in a heavy skillet. Add parsley and sauté for about 2 minutes. When the potatoes are done, drain them and give them a minute to dry, then toss with the buttery parsley.
Parsley-cheese omelet: Add a few tablespoons chopped parsley to your omelet mixture and mix in another tablespoon of parsley into your cheese before cooking your omelet.
Parsley beds: Lightly sauté a bunch of coarsely chopped parsley in olive oil, then mix in a little more olive oil. Use it as a bed for steamed vegetables or mushrooms.
SAGE
Sage has leaves with a feltlike texture and a strong, earthy flavor. It is used in soups, stews, and most famously in traditional Thanksgiving stuffing recipes. Use it sparingly—a half-teaspoon is usually enough to flavor a pot of soup. It works well in compound butters and makes a satisfying tea.
Sage butter and pasta: Very briefly sauté a tablespoon of chopped sage in 4 tablespoons melted butter, then pour over pasta. It’s also great over fish and chicken.
Honey-sage tea: Steep a handful of sage leaves in boiling water for about ten minutes, then strain and add honey and lemon. This tea works wonders on a sore throat.
Sage-berry lemonade: Chop a small bunch of sage and bruise/muddle with a spoon or mortar and pestle. Transfer to a small pitcher. Combine a pint of berries, ¼ cup sugar, ½ cup freshly squeezed lemon juice, and a pinch of salt in a blender or food processor. Pour the mixture over the sage and stir, then add cold water or seltzer and ice.
Sage potato salad: Add a teaspoon of sage to your favorite cold potato salad.
Pineapple sage salsa: Combine pineapple cubes, chopped sweet pepper, diced onion or scallions, and a little hot pepper or cayenne. Add a tablespoon chopped sage and a vinaigrette dressing. This also works well with other fruit such as peaches, berries, and mangos.
SUMMER SAVORY
Though summer savory’s flavor is similar to thyme, it’s stronger, so use just a little. It dries very well—tie a few sprigs together and hang upside down in a dry place. You can use the dried leaves in potpourri. Use fresh or dry leaves to flavor vinegars or salad dressings. It’s great in any vegetable dish that calls for thyme—just cut the quantity in half.
Mash into potatoes, add to tomato sauces, or mix into omelets.
Sprinkle into any bean dishes; it’s known as the “bean herb” because the flavors pair well.
Use in any braised vegetable dish, such as braised kale and beans.
Summer savory butter: Chop leaves into small pieces. Combine with softened butter, then roll into a log, wrap in wax paper, and refrigerate until firm. Spread on bread or rolls.
Savory sauce: Mix with olive oil and mashed anchovies. Great drizzled over a good steak or on some toasted bread.
Dry rub: Chop summer savory leaves, garlic scape, and lemon zest, and mix with salt and pepper. Rub into meat, chicken, or fish, then broil.
NEXT HERB
Sage butter and pasta: Very briefly sauté a tablespoon of chopped sage in 4 tablespoons melted butter, then pour over pasta. It’s also great over fish and chicken.
Honey-sage tea: Steep a handful of sage leaves in boiling water for about ten minutes, then strain and add honey and lemon. This tea works wonders on a sore throat.
Sage-berry lemonade: Chop a small bunch of sage and bruise/muddle with a spoon or mortar and pestle. Transfer to a small pitcher. Combine a pint of berries, ¼ cup sugar, ½ cup freshly squeezed lemon juice, and a pinch of salt in a blender or food processor. Pour the mixture over the sage and stir, then add cold water or seltzer and ice.
Sage potato salad: Add a teaspoon of sage to your favorite cold potato salad.
Pineapple sage salsa: Combine pineapple cubes, chopped sweet pepper, diced onion or scallions, and a little hot pepper or cayenne. Add a tablespoon chopped sage and a vinaigrette dressing. This also works well with other fruit such as peaches, berries, and mangos.
Sage butter and pasta: Very briefly sauté a tablespoon of chopped sage in 4 tablespoons melted butter, then pour over pasta. It’s also great over fish and chicken.
Honey-sage tea: Steep a handful of sage leaves in boiling water for about ten minutes, then strain and add honey and lemon. This tea works wonders on a sore throat.
Sage-berry lemonade: Chop a small bunch of sage and bruise/muddle with a spoon or mortar and pestle. Transfer to a small pitcher. Combine a pint of berries, ¼ cup sugar, ½ cup freshly squeezed lemon juice, and a pinch of salt in a blender or food processor. Pour the mixture over the sage and stir, then add cold water or seltzer and ice.
Sage potato salad: Add a teaspoon of sage to your favorite cold potato salad.
Pineapple sage salsa: Combine pineapple cubes, chopped sweet pepper, diced onion or scallions, and a little hot pepper or cayenne. Add a tablespoon chopped sage and a vinaigrette dressing. This also works well with other fruit such as peaches, berries, and mangos.
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