Recipe: Fines Herbes Vinaigrette

A delicate combination of spring herbs that are esteemed in French cuisine. Here we combine fresh chervil, tarragon, parsley and chives into a delightful vinaigrette. Taste the sweetness of the honey balanced by the anise flavor of the chervil and tarragon and finished with a little heat from the garlic and mustard. Delicious accompaniment to…

Recipe: Ricotta Spread with Fines Herbes Blend

This classic French herb blend lends itself to spring vegetables, spread over crostini, or cooked into omelets. Just don’t expose this to too much heat; the delicate flavors will dissipate quickly! Ingredients: 1 cup ricotta cheese 1 cup fresh herbs, finely chopped (equal parts chervil, tarragon, chives and parsley) 2 tablespoons olive oil Salt and…

All About: Mint

Mint is a colloquial term used to describe a diverse group of highly fragrant plants. Did you know the term “mint” technically refers an entire plant family (Lamiaceae) that contains over 200 genera and approximately 7000 species? There are tons of mints and a lot of herbs fall into this family. In this post, however,…

All About: Parsley

Parsley is a biennial herb in the carrot family (Apiaceae). It’s been cultivated for over 2000 years, first as a medicinal and later as a culinary herb. There are three distinct species of cultivated parsley: curled parsley (Petroselinum crispum), Italian or flat leaf parsley (P. neapolitanum) and root parsley (P. tuberosum). Here on Smoot’s Flavor…

All About: Dill

Dill (Anethum graveolens) is a cold season herb in the carrot family (Apiaceae). It prefers moist conditions and cooler temperatures to produce its light, feathery leaves. But come summer it will shoot up firework umbels of bright yellow flowers and produce lots of seeds–or more accurately, dried fruits called schizocarps. It’s thought to be native…

All About: Chives

One might call chives a timid cousin of the Alium clan (garlic, leeks, shallots) because of their milder onion or garlic flavor. But chives are a versatile, reliable herb that accompany just about any savory dish. There are two types of chives that we grow on Smoot’s Flavor Farm, garden chives (Alium schoenprasum) and garlic…

All About: Chervil

Chervil (Anthriscus cerefolium) is a tender spring herb in the carrot family (Apiaceae). An excellent source of vitamins and minerals, chervil has remained a steadfast culinary herb throughout history–especially in Europe. It’s delicate flavor grasps at parsley and sweet anise to yield a light, warming taste fit for any number of savory dishes. CHERVIL IN…

All About: Rosemary

Rosemary: the dew of the sea! Rosemary has long been a symbol of remembrance, loyalty and love. It’s been used through the ages as an uplifting herb, thought to support circulation and blood flow, especially to the brain to aid in concentration and memory. Native to the rocky coasts of the Mediterranean, it has naturalized…

All About: Thyme

Thyme (Thymus vulgaris) is one of the most versatile and easiest herbs to cook with. It’s thought to have originated in Southern Europe and the Mediterranean, but has naturalized all over the world–vulgaris is Latin for “widespread.” There are about 350 species within the genus Thymus that are native to Europe, North Africa and Asia….

All About: Oregano

Oregano is commonly thought of as the pungent, warming herb sprinkled in tomato sauces and on pizzas. But did you know there are dozens of species, subspecies and even more varieties? On Smoot’s Flavor Farm, we cultivate two types of oregano: the perennial variety Greek oregano (Origanum vulgare sub. hirtum) and the more tender Za’atar…