Psssst, garlic lovers, check out this green garlic pesto recipe! Green garlic is milder than cloves, so no cooking or moderation required. Perfect spread onto bruschetta, toast or grilled cheese. Add a dollop to soups and sauces. Flavor your pastas or breads. Mmmmmm, garlic. INGREDIENTS: 1 bunch green garlic (or 3-4 stalks), roughly chopped 1…
Author: smootsflavorfarm
All About: Lovage
Lovage (Levisticum officinale) is a tall, perennial herb in the carrot family (Apiaceae). It’s thought to be come from southern Europe, the sunny mountain slopes of the Mediterranean and southwestern Asia. For centuries it was used therapeutically, primarily for digestive relief, and later became a prominent culinary herb that’s especially well known in European kitchens….
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…
Recipe: Easy Farro Salad with Parsley-Tahini Dressing
This simple side dish is so versatile. I love serving it alongside fish, in particular. But it’s a delicious side dish for any season of the year. Serve it alongside meats, vegetarian dishes, at potlucks and more. I’ve found my (new-to-me) Instant Pot cooks the farro to perfection–chewy but cooked through. If you don’t have…
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…