HERBS

Tiny Leaves, Big Flavor

Variegated Sage

Variegated Sage (Salvia officinalis 'Tricolor') is a stunning herb distinguished by its striking foliage. Like other sage varieties, Variegated Sage has a slightly peppery, earthy flavor with hints of lemon and mint.

Cooking Tips

Fresh vs. Dried: Fresh sage has a more vibrant flavor and is preferred for garnishing or finishing dishes, while dried sage is potent and works well in long-cooking recipes.
Pairing Herbs: Sage pairs well with other robust herbs such as rosemary, thyme, and bay leaves.
Moderation: Use sage in moderation, as its strong flavor can easily overpower other ingredients.

Basil

Basil (Ocimum basilicum) is a fragrant and widely-loved herb known for its glossy, vibrant green leaves and sweet, slightly peppery flavor. It's an annual plant in most climates, thriving in warm, sunny environments. There are many varieties of basil, including Sweet Basil, Thai Basil, Lemon Basil, and Purple Basil, each with its unique aroma and taste profile.

Cooking Tips for Basil

Add at the End: Add fresh basil at the end of cooking to preserve its flavor and aroma.
Store Properly: Keep fresh basil in a glass of water on the counter or loosely wrapped in a damp paper towel in the fridge.
Avoid Chopping Too Early: Chop basil just before using to prevent browning and flavor loss.
Pair with Tomatoes: Basil pairs exceptionally well with tomatoes, enhancing their flavor.
Make Pesto: Blend basil with olive oil, pine nuts, garlic, and Parmesan for a classic pesto sauce.
Infuse Oils: Steep basil leaves in olive oil for a fragrant and flavorful addition to salads and dishes.
Freeze for Later: Preserve basil by freezing it in ice cube trays with olive oil or water for easy use in recipes.

Dill

Dill (Anethum graveolens) is a delicate herb with feathery, fern-like leaves and a fresh, tangy flavor. It belongs to the celery family (Apiaceae) and is native to southern Europe, western Asia, and the Mediterranean region. Dill plants can grow up to three feet tall and produce small yellow flowers that eventually turn into seeds known as dill seeds.

Cooking Tips for Dill

Use Fresh: Add fresh dill towards the end of cooking to preserve its delicate flavor and aroma.
Garnish: Use dill sprigs as a garnish for a fresh and decorative touch on dishes.
Dill Seeds: Crush dill seeds before using to release their full flavor, especially in pickling and baking.
Store Properly: Store fresh dill wrapped in a damp paper towel in the refrigerator or in a glass of water with the stems submerged.

Horseradish

Horseradish (Armoracia rusticana) is a pungent and spicy root vegetable belonging to the Brassicaceae family, which includes mustard, cabbage, and broccoli. Native to southeastern Europe and western Asia, horseradish is primarily grown for its large, white root, which is grated or ground to produce a potent condiment. The flavor of horseradish root is sharp, hot, and peppery, similar to mustard but with a distinctive pungency that can clear sinuses.

Cooking Tips for Horseradish

Peeling and Grating: Peel the tough outer skin of the horseradish root before grating. Grate only what you need, as the potency diminishes quickly once exposed to air.
Mixing: Mix grated horseradish with vinegar or lemon juice to balance its sharpness and enhance its flavor.
Storage: Store unpeeled horseradish root in the refrigerator wrapped in a damp paper towel or plastic wrap. Prepared horseradish should be kept refrigerated and used within a few weeks for optimal flavor.

Photographed at Zinna's Bistro