Cool weather herbs like cilantro, sage, and thyme can be so easy to grow that it’s not unusual to end up with an overabundance in the garden. That’s great, but it can leave even experienced cooks wondering about the best ways to make use of all of it all. Let this handy guide help you pair your favorite herbs with flavors, ingredients, and dishes that will let their fresh flavors shine through.
Works well with these flavors/ingredients Garlic, olive oil, orange, lemon, olives, white beans, Parmesan cheese, chicken, pork, thyme, sage.
Use in these foods Shortbread, focaccia, marinated olives, stews, braised meats.
Works well with these flavors/ingredients Poultry, pork, winter squash, pumpkins, apples, Swiss cheese, walnuts, mushrooms.
Use in these foods Turkey, chicken, soups, vegetable side dishes, stuffing.
Works well with these flavors/ingredientsLemon, onions, Swiss cheese, pork, beef, chicken, winter squash, carrots, apples, mushrooms, plums.
Use in these foods Soups, savory tarts, stews, braised meats, roasted vegetables.
3 Super-Simple Ideas to Try Tonight
Compound Butter Stir chopped fresh rosemary and thyme into softened butter along with minced shallot, salt, and pepper. Chill and use to flavor steamed veggies or to add life to plain rice or pasta.
Parsley & Celery Salad Toss sliced celery, fresh parsley leaves, and thinly sliced red onion with fresh lemon juice, olive oil, salt, and pepper. Add a touch of sweetness by tossing in sliced apple or dried cherries.
Gremolata Toss chopped fresh parsley with minced fresh garlic and grated lemon zest. Sprinkle over roasted or grilled steaks. (Variation: Combine chopped fresh thyme leaves, minced shallot, and grated orange zest. Sprinkle over roasted or grilled pork, chicken, green beans, carrots, or asparagus.)
For more ideas and recipes using both cool and warm weather herbs, visit Bonnie’s recipe page.
Article by Julianna K. Grimes, owner of Black Sheep Kitchen in Birmingham, AL.