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Previously In Season: Fresh Herbs

Fresh Herbs evoke images of countryside fields, summery salads and hearty, cold-weather soups and stews, flavorful sauces and rich deserts. There's no question that people love cooking with fresh herbs. Herbs provide a freshness even to canned or prepared foods that add a whole new dimension to old favorites. No matter what you're cooking, there's an herb that will enrich your recipe and bring out a more natural flavor. Fresh Herbs help warm up the cold autumn and winter nights; be it in stews and soups or even as simple as a sprig of mint in your favorite tea.

Common Herbs

There are many types of herbs used in cooking; here are some of the most common and their uses:

	Arugula Arugula is a Mustard-like green used since Ancient Roman times; originating in western Asia. It has a bright, deep green, oak-shaped serrated leaves somewhat resembling radish leaves. It features a mustard and peppery flavor; pungent onion taste with a sweet tang and no aftertaste. Use as a salad herb; alone with garlic vinaigrette; chop for eggs, vegetable frittata, hot potato salad or pasta; with tuna or chicken salads; stir fry, soups; mixes well with other greens Handling: 33ºF / Keep in sealed plastic bag filled with air; away from ripening fruits
	Basil Basil gets its name from the Greek “basileus“, meaning “king” and with good reason. Originally native to India and other tropical regions of Asia basil has been cultivated for more than 5,000 years. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian. Handling: 55ºF / Fresh basil is sensitive to extremely cold temperatures and will turn black if stored too cold.
	Opal Basil This variety has dark, purply-red leaves, stems and flowers and is often grown as a decorative garden plant. Like other varieties of basil, opal basil thrives in warm, sunny climates and can be damaged by frost. It needs a rich, damp soil and sheltered position. Opal basil has the same distinctive clove like smell as green basil and has a delicate basil flavor with scents of clove. It is often used as a replacement for green basil for its color. Uses include herb vinegar, opal pesto, salads, tomato dishes, stir fries and as a garnish. Handling:55ºF / Like green basil, opal basil is sensitive to very cold temperatures.
	Bay Leaves Bay Leaves originate from the evergreen Bay Laurel tree. The true laurel (Laurus nobilis), also called bay or sweet bay, is native to the Mediterranean. Laurel symbolized victory and merit to the ancient Greeks. Bay leaves have dark green, pointed and glossy leaves and a sweet scent. They are best, long-simmered (remember to remove before serving); with split pea soup, spaghetti sauce, meat, fish; use in marinades, stocks, while poaching shrimp; also a good salt alternative. Handling:34ºF / Keep in sealed plastic bag filled with air; away from ripening fruits.
	Chervil More delicate and feathery than parsley, chervil is a sweet aromatic herb with a hint of anise (licorice.) Delicious in salads, sauces and stews, with eggs, fish and chicken; and as a mixer with other delicate herbs like chives and tarragon. Handling: 34 ºF / Keep in sealed plastic bag filled with air; away from ripening fruits.
	Chives The subtlest member of the onion family, chives have a mild onion flavor with a touch of garlic. There are countless uses for chives; most commonly used in herb butter; baked potatoes, sauces, steamed vegetables, garnish for soup; mince and press into cheese; sprinkle on chicken with parsley and tarragon. Handling: 34ºF / Keep in sealed plastic bag filled with air; away from ripening fruits.
	Cilantro (Coriander) Cilantro has tender, fringed leaves with a pungent, citrusy, slightly bitter flavor. It's used in Mexican, Indian, Greek and Asian cooking. Sparingly used, it is delicious garnishing avocados, tomatoes, and sweet Caribbean-style stews. Cilantro loses its strength when cooked; so if you're cooking with it, use a lot. Handling:34ºF / Keep in sealed plastic bag filled with air; away from ripening fruits.
	Dill With its fine and feathery texture, dill has a delicate anise flavor. Be careful though, dill is has a strong flavor and a little goes a long way. It is great on fish, poached salmon with dill sauce, swordfish with lime dill butter; potato dishes, eggs, chicken and pasta salad, soups and sauces; pickling cucumbers. Add near end of cooking time for smooth results. Handling: 34ºF / Keep in sealed plastic bag filled with air; away from ripening fruits.
	Italian Parsley Italian parsley is a favorite for professional cooks and home chefs alike and for good reason; it is the most flavorful of all parsleys. With a bright green flavor and flat leaves, Italian parsley has a hint of pepper with a fresh scent. As an excellent source of vitamins A and C, it is considered a beneficial/medicinal herb as well as an attractive garnish. Italian parsley works well when combined with a variety of fresh vegetables including beets, cabbage, carrots, onions, tomatoes, and turnips. Handling: 34ºF / Mist / Keep refrigerated in a sealed plastic bag.
	Marjoram Related to oregano (wild marjoram), marjoram has a sweeter, milder, more subtle flavor, enhanced by a hint of mint, than that of its wilder cousin. Its small hearty fragrant leaves add the finishing touch to many dishes such as sausages, meatloaf, stews and pastas. Handling: 48ºF-50ºF / no ice / light mist. Keep refrigerated in a sealed plastic bag.
	Mint The sweet aromatic flavor of mint has been used for centuries as both a flavor enhancing herb and to calm digestion. Used in all manner of cooking, mint is versatile in Middle Eastern cuisine (like couscous, falafels and Tabbouleh) to desserts (such as ice cream, syrups and pastries). Its delightful flavor goes well with many summer fruits and vegetables including cucumbers, tomatoes, new potatoes, sliced melon and berries. Handling:34ºF-36ºF / Mist
	Oregano A staple in Mediterranean cooking, oregano is a hearty and robust herb that is great in tomato sauces and Italian, Greek and Mexican dishes. Its dark green leaves enhance the robust flavor with hints of clove and balsam. Because it is a relative of marjoram, its has a similar flavor but slightly less sweet and a stronger, more intense flavor. Handling: 48ºF-50ºF / no ice / light mist. Keep refrigerated in a sealed plastic bag.
	Rosemary A highly aromatic member of the mint family, rosemary has a pine-lemon flavor. It is a truly indispensable herb that subtly enhances the flavor of many foods; especially roast lamb or chicken, potatoes, sauces, focaccia, stews, ragouts, marinades, stuffings, duck, and teas. Handling: 34ºF-36ºF / Keep refrigerated in a sealed plastic bag.
	Sage Known as the wisest of all herbs, sage's soft gray-green leaves go a long way with its distinctive tangy flavor and subtle eucalyptus and cedar tones. Sage is a central ingredient in veal saltimbocca and perks up stews, game, duck, goose, stewed tomatoes and lima beans. It works particularly well with pork, cutting the richness of the meat and enhancing digestibility. Also used for sage tea and as a natural salt substitute. Handling:34ºF / Keep refrigerated in a sealed plastic bag.
	Savory An herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods. It is the perfect addition to meatloaf, pork stuffing, stewed tomatoes, cabbage, brussel sprouts, corn (excellent salt substitute) Handling:34ºF / Keep refrigerated in a sealed plastic bag.
	Sorrel The slightly tangy citrus-sour flavor of sorrel has a large delicate leaf similar to spinach but melts when cooked and adds a delicious contrast to rich and creamy sauces. Great with salmon or other rich fishes like shad or pike. Sorrel is also great in soups, omelets, and even flavored mayonnaise. Handling:34ºF / Keep refrigerated in a sealed plastic bag.
	Tarragon With its pungent leaves and licorice flavor, tarragon enhances many foods in a wide variety of cuisines. It is the basis for many French dishes and blends well with other spices. It is used in sauces, especially Bearnaise sauce, tarragon vinegar and dijon mustard. Use with chicken, fish broths, herb butters, seafood dishes, tomato soups, peas and spinach. Handling:34ºF / Keep refrigerated in a sealed plastic bag.
	Thyme An ancient herb originating from the middle east, thyme adapts to almost any cuisine. Just a pinch makes almost anything more delicious; from soups, salads, fish, meat loaves, roasts, rice and even chocolate. Also used in Cajun cuisines, long simmering dishes (soups, stews, tomato sauces) with rosemary and cracked black pepper in preparing steaks; thyme is as versatile as it is fragrant. Handling:34ºF / Keep refrigerated in a sealed plastic bag.