Do you love to cook?

According to Flavor & The Menu, which advises professional chefs on culinary trends, there are five herbs you may not have tried that are waiting to become the next hot flavor trends.

Chervil, hyssop, lemon balm, lovage and nettles: Look for them the next time you’re at a farmer’s market or a specialty produce store.

The first four herbs are native to Europe. The fifth, nettles, originated in the Americas. All began as medicinal herbs before they made their way into the kitchen.

As a general definition:

 
In everyday cuisine:

 
Chervil, Anthriscus cerefolium is a member of the the Apiaceae family (also known as the carrot, celery and parsley family). It is native to the Caucasus, and was spread by the Romans through most of Europe.
 
 
2. HYSSOP

Hyssop (HIH-sup), Hyssopus officinalis, is native to Europe and is commonly used in Middle Eastern cuisine.

Only the leaves are edible. They have a bitter, but intensely minty flavor. In addition to use in the spice blend za’atar, cooks are beginning to incorporate hyssop into kombucha, salads, seafood dishes, tartare and teas. The edible flowers are variously blue, pink and purple.

Anise hyssop (Agastache foeniculum) a relative, is native to North America. It looks and tastes similar, but is of a different genus.

Both varieties are members of the Lamiaceae family, a family of flowering plants commonly known as the mint or sage family. Other family members include basil, lavender, marjoram, mint, oregano, perilla (shisho), rosemary, sage, savory and thyme.

It’s not the Biblical hyssop. A plant called hyssop has been used antiquity and appears in the Exodus, Hebrews, John, Kings, Leviticus, Matthew, Mark and Numbers (more).

But researchers suggest that this mention refers not to modern hyssop, but rather to a different herb (source). Capers and marjoram are the leading contenders.

Hyssop was long a medicinal herb, used for digestive and intestinal problems, loss of appetite and respiratory problems.

For centuries now, a culinary herb, cooks use the fresh leaves like other delicate herbs, in pastas, salads and soups. The colorful flowers can be used for garnishes.

You’re more likely to find hyssop in dried form. Don’t use these rough dried herbs in pastas or salads, but to infuse flavor into sauces and soups (place them in a spice ball/tea ball).
 
 
3. LEMON BALM

[1] Chervil (photo © Herbal Table [website closed]).

[2] Hyssop leaves (photo © Herbs Unlimited).

[3] Lemon balm (photo © Burpee).

[4] Lovage (photo courtesy Good Eggs).

[5] Nettles (photo © Good Eggs).

The herb is a member of the mint family, Lamiaceae (as are hyssop and lovage). It is delicious in:

 
Lemon balm is also a popular scent in beauty products, and is frequently added to potpourri.

As a medicinal herb, lemon balm has mild sedative properties. It has long been used to reduce stress and anxiety, encourage sleep, improve appetite, and ease discomfort from indigestion.

Sources date the medicinal use of lemon balm back some 2000 years, with the ancient Greeks and Romans. It was introduced into Spain in the 7th century, and was subsequently planted throughout Europe.
 
 
4. LOVAGE

Levisticum officinale, a member of the the Apiaceae family (also known as the carrot, celery and parsley family), is native to Southern Europe and the mountainous regions of the Mediterranean.

Little known in the U.S., lovage was standard in medieval herb gardens. As with the other herbs here, it was used medicinally before it moved into the kitchen.

Lovage dates back to ancient Greece, where the leaves were chewed to aid with digestion and gas (source).

As a culinary herb, lovage is sometimes called sea parsley for its slightly saline flavor. The leaves and stems have a refreshing vegetal flavor: They’re often described as a cross between celery and parsley. The seeds have a flavor similar to fennel. The flowers and roots are edible.

 
 
5. NETTLES

Nettles are slightly bitter green herbs that taste a bit like spinach with a cucumber accent.

Some species have stinging (prickly) hairs, in which case they are called stinging nettles (Urtica dioica)—and are the source of the word “nettlesome.”

They are plants in the genus Urtica in the family Urticaceae (not surprisingly called the nettle family). One needs to pick them with gloves.

The word “urticate” derives from medieval Latin for “stung.” The chemicals in the stinging hairs are neutralized by soaking in water, blanching or cooking.

Indigenous to North America and a key ingredient in Native American cuisine and medicine, nettles grow wild and are foraged in the countryside.

 
Medicinally, stinging nettle has been used for to treat anemia, arthritis, eczema, gout, painful muscles and joints, and urinary problems.

Here’s more about nettles.
 
 
We hope you have the opportunity to get to know these herbs. Perhaps they’ll become as common in your repertoire as basil and parsley.

[1] Make this tasty side salad from scratch, or with leftover orzo or grains (all photos © DeLallo).

[2] It’s easy to mistake this bag of DeLallo orzo for some type of rice.

[3] Chickpeas, meaty legumes from the Mediterranean, are packed with protein and fiber. These premium chickpeas

are available from DeLallo.

[4] These pitted, seasoned Kalamata olives (DeLallo spells it Calamata) are available from DeLallo. The seasoning adds zing to the tartness.

Here’s a tasty idea from DeLallo to turn leftover orzo or grains into something much more appealing.

The producer of premium packaged foods adds color and flavor, including tart Kalamata olives and a golden/white balsamic vinegar-based (see below) vinaigrette. If you’re using darker grains, you can use a regular balsamic.

With a Greek flair, this combination of crunchy, sweet, and tart will make you want a larger portion than a side.
 
 
WHAT IS ORZO?

Orzo is a shape of pasta that is extruded (shaped through metal plates) to look like grains of rice, about 1/3-inch long (photos #1 and #2).

It is made of the same durum wheat as other Italian pasta. The durum is milled into semolina flour and then blended with spring water. The dough is then extruded and allowed to dry.

 
In addition to plain semolina orzo, varieties are available flavored with black bean, red chile, and sweet potato, among others.

Orzo is frequently used as a substitute for rice and can be used instead of, or combined with, rice to make pilafs and risottos. It is also used like rice or barley in soups, salads, and sides.

See more types of pasta in our Pasta Glossary.
 
 
RECIPE: GARDEN GREEK ORZO SALAD

Ingredients For 6-8 Sides
 
For The Dressing

 
For The Salad

 
Preparation

1. MAKE the dressing: Combine the vinegar, lemon juice, salt and pepper in a mixing bowl. Whisk together to incorporate. Introduce the oil in a steady stream while whisking. Set aside.

2. COMBINE the chickpeas, olives, bell pepper, tomatoes, cucumbers, and fresh herbs in a large serving bowl. Toss with the orzo or grain.

3. ADD the dressing and mix well to coat. Season with salt and pepper to taste. Serve at room temperature or lightly chilled.
 
 

WHAT IS WHITE BALSAMIC VINEGAR / GOLDEN BALSAMIC VINEGAR?

Golden or white balsamic vinegar is made in the balsamic style, with Trebbiano, a white grape, but without the dark grapes that contribute to the dark color of regular balsamic. It is blended with white wine vinegar.

In addition to vinaigrettes and sauces, use it to deglaze a pan and to dress roasted vegetables.

Although it was introduced as white balsamic, it has a golden color. More recently, producers have been calling it golden balsamic: It’s the same thing.

White/golden balsamic vinegar has a sweet-and-tart flavor profile like the conventional product, but it tends to be sweeter than conventional balsamic.

As with dark balsamic, the grape must (the freshly-crushed grape juice that contains the skins, seeds, and stems of the fruit) is simmered, but avoids the caramelization that turns the must dark. The result is also aged for less time, in oak or stainless steel barrels.

And as with traditional balsamics, there are all levels of quality and price, and “factory made” balsamics that are white vinegar doctored to look and taste like an authentically-produced balsamic.

Here’s more about balsamic vinegar.
 
 

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June 17th is National Strudel Day. While most people tend to think “apple strudel,” strudels can be sweet or savory.

While seasonal fruits are popular fillings, some sweet strudels are fruit-free, filled instead with soft, sweetened cheese (quark), poppy seeds, or nuts.

Savory strudels are filled with cheeses, meats, seafood, or vegetables. We have some great recipes for your perusal,  below.

While sweet strudels are served as a breakfast pastry, a nibble with a cup of tea or coffee, or dessert, savory strudels are served as a luncheon main with a salad, or as a first course with dinner.

Check out the strudel recipes below.
 
 
STRUDEL HISTORY

Strudel is an Austro-Hungarian pastry made with a thin, layered dough. Originally that dough was the almost-transparent sheets of Turkish phyllo. Subsequent cultures employed the much-easier-to-use puff pastry (see the difference below).

The recipe for baklava is said to date to the Assyrian court in the 8th century B.C.E.

The tissue-thin phyllo dough we know today was probably developed by the Ottoman Sultan’s chefs in the Topkapi Palace in 15th-century Constantinople. The idea was, “the thinner the better.” One chef instructed that the sheets be so transparent, that one should be able to read a love letter through them.

The oldest written strudel recipes date from 1696. They include a sweet, milk cream-filled strudel (like pastry cream), and a savory turnip strudel (source).

Food historians believe that the Turkish baklava pastry, made from phyllo, was introduced into the Hapsburg/Austrian Empire around the 15th century* (some sources say as late as the 17th century). It, and the baklava that was made from it, served as the evolution point for strudel.

In Hungary, the chopped nuts and honey filling of baklava was adapted to different flavors, including dried fruits like raisins, and jams‡ (source). Puff pastry was substituted for phyllo.

Soon after Hungary became part of the Austrian Empire in 1699, these rolled puff pastries arrived in Vienna, where they were called strudel.

The word strudel (STROO-dull) derives from the German word Strudel, which means “whirlpool” or “eddy” in Middle High German. The image comes from rolling the dough in concentric circles.

Toward the close of the Ottoman-Hapsburg Wars† in the 18th-century Hapsburg Empire, strudels became popular in Hapsburg Monarchy/Austrian Empire, the capitals of which were variously Vienna and Prague.
 
Modern Strudel Emerges

From 1800 onwards recipes were created incorporating every type of ingredient.

[1] Caramel Apple Strudel. Here’s the recipe from Taste Of Home (all photos © Taste Of Home).

[2] Cherry Strudel. Here’s the recipe from Taste Of Home.

[3] Roasted Vegetable Strudel. Here’s the recipe from Taste Of Home.

[4] Chicken and Wild Rice Strudel. Here’s the recipe from Taste of Home.

Savory Strudels

 
Sweet Strudels

 
 
PUFF PASTRY VS. PHYLLO (FILO): THE DIFFERENCE

Two doughs are very different. Per Taste Of Home:

 
________________

*We have found the “official” date of 1453, but this seems wrong. This is the date that the Ottomans captured Byzantium, an ancient Greek colony that later became Constantinople, and then Istanbul.

†The Ottoman–Habsburg wars, from the 16th century through the 18th century, were fought by the Ottoman Empire (modern Turkey) and the Habsburg Monarchy (Austria, Czechoslovakia, Hungary, and other areas). In the early modern period in Europe, Ottoman Turkey was arguably the strongest military and political power. The Ottoman Sultan ruled an Empire from Persia to Central Europe. It is widely accepted that if the Muslims Empire had been successful at the Battle or Siege of Vienna in 1683 that it could have gone on and dominated Europe and changed not only European history but also world history (source). During this time, different Turkish influences were introduced to Europe.

‡The same approach was used to make rugelach.
 
 

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[1] Better than French fries! (photo by Lauren Kurella © Idaho Potato Commission.

[2] The Cal Red variety of Idaho® potatoes (photo courtesy Idaho Potato Commission).

Wanting to contribute something delicious-but-easy to a Father’s Day cookout, we made these Crispy Grilled Potatoes.

Truth to tell, we could have eaten the whole batch ourselves. We like them even better than wedge fries because of the hint of smoke from the grill and:

 
Thanks to the Idaho® Potato Commission for the recipe. We can’t wait to make it again—and to make twice as many, because they disappeared in the blink of an eye.
 
 
RECIPE: CRISPY GRILLED POTATO SKEWERS

We added a bit more flavor after they came off the heat, by sprinkling the potatoes with a pinch of dried herbs. (You don’t want to shake dry herbs while food is on the fire: They will be burned.)

While we like good old ketchup with these crispy potatoes, you can offer anything from blue cheese dip to salsa.

Ingredients For 4 To 6 Side Servings

 
Preparation

2. SLICE the potatoes in half lengthwise and then cut the potato halves into quarters or 1-inch slices, depending on size. Carefully place the potato pieces onto metal or soaked wood skewers.

3. COMBINE the olive oil and garlic clove in a small saucepan and bring to a simmer over medium heat. Remove the garlic clove and add salt and pepper to taste and. When ready to grill…

4. PREPARE the barbecue for medium heat grilling. Place the potato skewers on the grill and baste with the olive oil mixture. Grill about 8-10 minutes on each side or until the potatoes are brown and crisp on the outside and tender throughout. (For us, it’s the crisper the better [without burning].)

5. REMOVE from the heat and sprinkle with the optional herbs. Serve with salt, pepper and condiments as desired.
 
 
THE DIFFERENT TYPES OF POTATOES

THE HISTORY OF POTATOES

There’s a National Chocolate Chip Cookie Day (August 4th), but nothing official to celebrate mocha chip cookies—which arguably go better with a cup of coffee.

Make some for your favorite coffee-and-cookie-loving dad, or as an any-occasion treat.

This recipe comes from Nescafé Taster’s Choice, which uses its House Blend 100% Pure Instant Coffee Granules.

If you don’t have instant coffee or granules on hand (the difference is below), buy a jar and see all the other ways you can use it also below.
 
 
RECIPE: MOCHA CHIP COOKIES

Prep time is 15 minutes, cook time is 10-12 minutes.

We had a stash of both semisweet and white morsels, so used a half cup of each in the recipe. We like the extra “twinkle” provided by the white chocolate.

With some of the cookies, make mini ice cream sandwiches, and serve with iced coffee. A yum! for dessert or snacking.

Ingredients For 4 Dozen Cookies

 
Preparation

1. PREHEAT the oven to 350° F. Lightly grease two baking sheets.

2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and creamy. Beat in egg and vanilla extract.

3 COMBINE the coffee granules and water in small bowl; stir until coffee is dissolved. Add to the sugar mixture and mix well. Gradually mix in the flour mixture.

4. STIR in the morsels. Drop by the rounded teaspoon onto the prepared baking sheets.

5. BAKE for 10 to 12 minutes, or until the edges are crisp. Remove to wire racks to cool completely. Try not to eat them all at once.

Photo and recipe © Nescafe.
 
 
MORE USES FOR INSTANT COFFEE

 
You’ll finish that jar in no time!
 
 
INSTANT COFFEE HISTORY & THE DIFFERENCE BETWEEN INSTANT COFFEE & COFFEE GRANULES

Instant coffee is made from ground coffee beans that are further processed, using an extraction technique to create instant coffee.

The extraction creates a concentrated coffee liquid, which contains the chemical compounds that give coffee its aroma, flavor, and mouthfeel (source).

The concentrate is then dried, leaving behind soluble granules—the instant coffee—that dissolves instantly in hot water.

[1] A more sophisticated switch-up: mocha chip cookies (photo and recipe © Nescafé).

[2] A close-up of Nescafé Taster’s Choice coffee granules (photo © Nescafé).

[3] Serious bakers like the more elegant flavor of instant espresso powder, available from King Arthur Flour (photo © King Arthur Flour).

[4] A teaspoon of instant coffee makes any chocolate dessert taste better (photo © King Arthur Flour; here’s the recipe).

[5] Don’t forget the brownies (photo © The Baker Chick; here’s the recipe).

For travelers, armies and other people who had no convenient access to brewed coffee, the desire for a coffee concentrate that could simply be added to hot water goes back hundreds of years—since coffee first arrived in Europe, in the 16th century.

The earliest documented version of instant coffee was developed in Britain in 1771, the first American product 1853.

They were not particularly satisfying: the American version, served to troops in the Civil War, was rejected a “axel grease” (source).

A satisfactory instant or soluble coffee was patented in France in 1881, and another in Australia in 1890, which patented the “Dry Hot-Air” process. Other inventions followed.

In the 1930s, the Brazilian coffee industry encouraged more instant coffee research on as a way of preserving excess coffee crops. The Nestlé company took up the challenge, developed a more advanced coffee refining process, and began manufacturing Nescafé, long the industry leader, in 1938.

High-vacuum freeze-dried coffee was developed shortly after World War II, as an indirect result of wartime research into other areas.

The height of instant coffee popularity was in the 1970s, as time became more of a premium. (Plus, may we add, that all the sugar and cream added to the cup achieved a satisfactory taste compared with brewed coffee.

About a third of the roasted coffee imported into the U.S. in the 1970s was converted into instant coffee. Today, it’s about 15%.

We always have a small jar on hand—but that’s because a small spoonful makes any chocolate baked good taste better.