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…

All About: Lemon Balm

Lemon balm (Melissa officinalis) is a member of the mint family (Lamiaceae). It’s thought to be native to the mountainous regions of Southern Europe and Central Asia, but like many herbs, has naturalized around the world. Which is not surprising given its history. LEMON BALM IN HISTORY Cultures have long believed in lemon balm’s power…

All About: Fennel

Fennel (Foeniculum vulgare) is an aromatic plant in the carrot family (Apiaceae).  While it’s native to Southern Europe, it has naturalized elsewhere around the globe and can be found growing wild in places like Northern Europe, North America and Australia.  In some places it’s even considered a noxious weed. FENNEL IN HISTORY Fennel’s long history…

Recipe: Savory Zucchini Bread with Herbs and Cheese

Zucchini season can come on like a tidal wave, flooding your kitchen with an endless supply of this tender squash. Here’s a savory take on the classic zucchini sweet bread. This recipe calls for a combination of Italian herbs but you can substitute any herbs you have on hand. INGREDIENTS –Dry 3 cups flour 4…

Recipe: Lemon Balm Bundt Cakes

Ingredients 1 ½ c flour 1 ¼ tsp baking soda 1 cup sugar ¼ tsp salt ½ tsp vanilla extract 1 tsp lemon extract ½ cup butter ½ cup buttermilk ¼ c finely chopped lemon balm 2 eggs Instructions Mix dry ingredients together. Cream butter with sugar. Add lemon balm. Beat in eggs one at…

Recipe: Roasted Garlic Scapes

Milder and sweeter than the cloves, garlic scapes are delicious roasted. Toss them together in a pan with asparagus, green beans, even radishes for a little more excitement. These are excellent served with roasted meats, pasta dishes or on their own. Try dipping them in our garlic scape-oregano aioli. INGREDIENTS: Garlic scapes Oil Salt and…

Recipe: Garlic Scape-Oregano Aioli

This is a super simple, delicious dip for crudités, roasted vegetables, artichokes, French fries, chicken, fish, steak, burgers…the list goes on… And if you’re a true garlic lover, try it with roasted garlic scapes! INGREDIENTS 1 cup mayonnaise 3-4 garlic scapes, finely chopped (or 1-2 cloves garlic) 1 1/2 Tablespoons fresh oregano, finely chopped 2…

Recipe: Pea Shoot Pesto with Cilantro or Mint

Pea shoots, or tendrils, are a delicious treat of spring. While we’re at the end of their season, you can easily preserve their tender pea flavor by making pesto. Below are two variations made with cilantro and lime or mint and lemon for you to choose your own culinary adventure. Pairing suggestions: Try the cilantro-lime…

Recipe: Green Shakshuka

Shakshuka is traditionally made with eggs, tomatoes and spices, but this version takes advantage of early season greens and herbs. It’s a nutrient powerhouse, so simple to make and yields a delicious dinner or hearty breakfast with little effort. You can substitute whatever leafy greens and herbs you have available, making it an easy dish…