by Toby Amidor in In Season, April 1, 2012
by Dana Angelo White in In Season, June 2, 2010
Spring is in the air and fresh herbs are in season, readily available at grocery stores, farmer’s markets and home gardens. We’re starting the season by celebrating a quintessential green herb: parsley. Did you know it was traditionally added to plates as a way to freshen breath after meals?
This green Mediterranean herb is part of the Umbelliferae family along with carrots and celery. The parsley plant prefers to grow in rocky areas. There are more than 30 varieties of the herb with the most popular being the stronger flavored “flat” leaf (AKA Italian) and the milder “curly” leaf.
Parsley is grown worldwide. In the U.S., it’s mostly grown commercially in California and Florida. Curled parsley is available all-year while Italian parsley may sometimes be more difficult to find.
by Toby Amidor in Healthy Recipes, Tomatoes, July 27, 2009
They’re just tiny sprouts right now, but in a few weeks the herbs in my garden will be flourishing. Growing your own herbs is easy, and you don’ t need loads of space to do it. Start them now and enjoy them all summer long! Here are some tips to get you started.
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by Dana Angelo White in Healthy Tips, April 6, 2009
Pick up a few pints of cherry or grape tomatoes to make this quick dish. Tomatoes are an excellent source of the antioxidant vitamin C, and fresh basil, parsley and thyme add in some vitamin K and potassium. The tomatoes in this salad are gently warmed, which enhances their sweetness and makes them a nice complement to chicken, fish or scrambled eggs.
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We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. Looking to explore? Here are our five favorites and ways to use them.
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