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Expand your herb vocabulary with some new favorites

August 27, 2018

Potato salad with chanterelles and herbs

Potato salad with chanterelles and herbs

Sure, classic herbs (think cilantro, parsley) will always have a special place in our hearts (and pantry). But lately, a new wave of uncommon herbs is adding interesting and distinctive flavors to dishes on menus all over the country. Shake things up a bit during your next trip to the farmer’s market and try one of these lesser-known herbs in one of your daily specials.

Here’s a quick primer to get you started.

Chervil

What it is: As one of the Big Four in Les Fines Herbs of French cuisine (chervil, chives, parsley and tarragon), this anise-adjacent herb tastes like a cross between parsley and tarragon
What to look for: Curly, dark green, aromatic leaves
How to use it: It’s a great addition to fish, soups and butter sauces
Recipe: Jean-Georges Vongerichten’s Beets with Yogurt and Chervil

Pápalo

What it is: This cilantro relative grows wild in Mexico, where it’s often placed in a bouquet on restaurant tables, so customers can add the fresh herb to their food
What to look for: Bright green, butterfly-shaped leaves with a pungent taste reminiscent of cilantro, arugula and mint
How to use it: Try it anywhere you’d use cilantro, including guacamole. Pápalo is a key ingredient in cemitas, the classic Mexican sandwich
Recipe: Cemitas with pápalo from the New Development Farmers Project

Lemon balm

What it is: This bright and citrusy herb is sweetly refreshing, with a taste that’s been described by Chef Alan Bergo as “concentrated lemonade”
What to look for: Leaves should be rough and dry, while stems should be juicy. Both leaves and stems are used in cooking
How to use it: Add it to desserts, drinks and syrups
Recipe: From Alan Bergo, the Forager Chef: Cucumber Salad with Lemon Balm and Comfrey Flowers

Try mixing any of these lesser-known herbs into T. Marzetti™ salad dressings for a fresh and delicious take on salads, marinades, and more.

Read more

6 Uncommon Herbs You Might Start Seeing on Grocery Shelves


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