Mint is a terrific herb to keep around the kitchen — or to grow on your own! It's very hearty. (Just keep it away from other herbs, because it'll overtake them.) As a kitchen herb, it pairs wonderfully with a variety of dishes. Throw it into your morning smoothie, make a mint pesto to top chicken, or pan fry it with ramps and spaghetti. If you have a bunch of mint to work with, look to these 10 recipes for a little inspiration.
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Add cilantro into a stir-fry, toward the end of cooking to maintain the fresh flavor and oils that can stimulate digestion and minimize gastric distress.
Chop and toss into some of the fresh herb into guacamole. ...
Dab it. ...
Throw a handful into a smoothie. ...
Stew a coconut curry.
The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese. .
Also known as Chinese leeks, garlic chives impart oniony flavor with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial insects.
one of the most aromatic and pungent of all the herbs. Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil. Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.
Sweet Banana Peppers are one of the most popular peppers for salads and Pizzas second only to the Bell Pepper.
An herb related to the leek and onion, chives contribute a refined hit of onion flavor, and their green color adds lots of eye appeal. Mildly pungent chives are fantastic with starchy foods (think: baked potatoes but also rice, polenta, and couscous). Chives are also great with fish and shellfish, eggs, and many vegetables, especially tomatoes and corn.
Fresh thyme leaves and flowers lend a sprightly essence to flavoring casseroles, soups, stews, and sautéed vegetables. Chopped fresh or dried and combined with parsley and bay leaves, thyme is included in the French combination of herbs called bouquet garni, used to season stock, stews, and soups. Eggs, meats, fish, and bean dishes are all enhanced with a sprinkling of thyme.
Arugula is a peppery tender green. It is often used in Salads and cooking. It also makes a unique pesto and Salad dressing.
Oregano is often referred to as the "pizza spice" or a Greek herb. It gets these connotations because it grows wild in the mountains of Greece and Italy. In Greek, the word "oregano" means "joy of the mountain." Oregano has tiny, but pungent leaves and is regarded as a very strong herb. When dried, the leaves are considered to be even more pungent. Oregano is widely used in Italian and Greek cooking, but it also grows well in America and the United Kingdom, so it has been adapted for many modern and new recipes. Use oregano in 1 of the following ways or experiment with it in your own soups, stews and sauces.
This plant looks just like regular thyme - until you crush a few of its leaves and breath in its sweet, lemony aroma. It smells so good that I've taken to keeping a few sprigs in a small glass vase next to my computer where I work. It's a great afternoon pick-me-up!
In cooking, I've started to realize that it's the best of both worlds. It delivers a soft herbal thyme flavor along with a subtle essence of lemon, all without any of the bitterness we sometimes get from regular thyme. Lemon thyme is really terrific in any dish that calls for both of those ingredients - which is to say, just about everything!
Mix cooked navy beans with olive oil, sage and garlic and serve on bruschetta.
Use sage as a seasoning for tomato sauce.
Add fresh sage to omelets and frittatas.
Sprinkle some sage on top of your next slice of pizza.
It is by far the most popular and commonly used herb. This Mediterranean herb is a wonderful complement to a vast range of dishes and pasta sauces - especially seafood and vegetable sauces; in fact, the only sauces in which parsley is generally not used are cream-based ones. Parsley enhances and defines the taste and texture of just about all seafood preparations, including pesce alla griglia (grilled fish). It is also frequently used in vegetable side dishes (called "contorni," in Italian) - such as, zucchini, peppers and eggplant - as well as in salads and countless soups.
Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food. Learn about Edible Flowers.
As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.