Around the Table-May 2, 2019

Cooking with Herbs
Welcome to my table! This is the very first edition of my blog, and I’m really looking forward to sharing tips, tricks and my own culinary point of view with you. “Around the Table” will publish regularly each week and, if you enjoy exploring food a much as I do, I think we’re going to have a lot of fun. For now, let’s dive right into today’s topic—herbs.

Spring has sprung and so have the herbs! The garden store shelves are full of healthy-looking plants in need of good homes. Herbs are sturdy, forgiving to grow, and can add so much flavor to your spring and summer cooking.

Some of the garden’s returning guests are already making a strong comeback, which is nice to see. Below are few of my absolute favorites with some notes on their uses and unique qualities. These herbs are already growing like crazy and bursting with flavor!

Chocolate Mint
Rich, unique, rounded and mild for a member of the mint family.

Lavender & Rosemary
Considered to be very strong and specialized, but nothing more wonderful with a grilled lamb T-bone.


Oregano
Along with my good friend parsley, can wonderful in pasta dishes, pasta salads, on your grilled vegetables or meats.

Thai Basil
Another obscure favorite, known to be pungent, spicy, exotic and a bit mysterious. This unique variety is easy to grow, interesting, and can bring out the best flavors in your cooking. (Try some freshly torn leaves in your quick stir-fried vegetables to see what I mean.)

I look forward to spring each year because it’s the absolute best time for planting, growing, and cooking with herbs—period. Summer is nice but give me the spring. Here are a few more herb–to-main-item accompaniment suggestions you’ll want to try out in your own kitchen:

With Chicken, Fish or Shrimp
Chopped Tarragon and a Squeeze of Lemon
Thyme or Lemon Thyme
Chopped Cilantro, Fresh Squeezed Lime & Minced Jalepeno

With Sautéed Squash & Zucchini
or Fresh Tomatoes
Opal Basil
Genovese Basil
Snipped Chives

With Roasted Potatoes
Minced Rosemary & Olive Oil
Minced Chives, Black Pepper, Fine Sea Salt

I hope you’ve enjoyed our visit and will join me again next week to see what I’m cooking up for the next installment of “Around the Table.” See you then!
-Chef Robert Wysong

Comments are closed.