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Feathery and fern-like, dill imparts its unique flavor to many dishes. Dill is often called dill weed in order to distinguish it from dill seed, the seed of the dill plant, which is a spice with a flavor similar to caraway. Dill is a natural with scrambled eggs and omelets (add cheese, especially feta). Add…
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While it’s generally easy to find chives at the market, if you have room to grow a pot, they’re the perfect garnish. Even when they’re not a stated recipe ingredient, chives add color and subtle onion favor to just about any dish: eggs in the morning, salads and soups at lunch and vegetables, poultry, fish,…
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It won’t fit on the windowsill, but a French herb pot from WhiteflowerFarm.com organizes five different herbs. If you don’t have a window herb box (or pots of herbs), it’s time! Once you start snipping fresh herbs, everything you serve will taste better. We fill flowerpots with basil, chives, rosemary, thyme and tarragon. The plants…
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Use ‘em up—don’t let those oils grow old and over-the-hill. Photo of Lucero California Olive Oil by Evan Dempsey | THE NIBBLE. Don’t wait for spring cleaning: each January, go through cupboards for expired or about-to-expire foods. Also check your salad and cooking oils: They go rancid. If they don’t pass the sniff test, toss…
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Even the heat of cracked red pepper fizzles as the spice sits on the shelf. Photo colurtesy SXC. Want better flavor in your food? Every January, toss out all of your old herbs and spices and start the year with fresh ones. After jars are opened, ground spices and dried herbs lose their potency—that’s why…
Continue reading “TIP OF THE DAY: Sage Advice”
