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: 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: 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: 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: Ratatouille with Basil, Parsley and Fennel

Ratatouille is a perfect late summer dish, when eggplant, tomato and zucchini are coming in heavy. Fun to prepare, beautiful to serve and simply delicious. In this recipe we include fennel frond for an added anise kick. INGREDIENTS 2-4 eggplants 2-4 zucchini and/or summer squash 6 tomatoes 1 onion, diced 4 cloves garlic, plus 1…

Recipe: Tarragon-Grapefruit Mint Vinaigrette Dressing

The flavors of anise and grapefruit pair wonderfully together. In this recipe, we combine our grapefruit mint and French tarragon to craft a delightfully light dressing for summer salads. INGREDIENTS 1/2 cup oil 2 Tablespoons white wine vinegar 1/2 cup grapefruit mint leaves, packed 1/4 cup French tarragon leaves, packed 3 sprigs parsley, leaves and…

How to Dry Herbs at Home

Preserving the flavors of summer for later use can be a bit of an art, be it canning, pickling or dehydrating. But drying herbs at home is easy. If you ever find yourself with an excess of fresh herbs, there are several methods to try. You can dry them in a warm oven, but I…