TIP OF THE DAY: A Pot Of Thyme

As lavender is to Provence, thyme is to Greece. The herb is native to the Mediterranean. There are almost 100 species of thyme, which can range in color from deep green to gray and golden-green (look for golden lemon thyme). It’s a very aromatic herb—so much so that it lures honeybees (in ancient Greece, thyme…
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TIP OF THE DAY: A Pot Of Mint

You can get a sampler of mints from WhiteflowerFarm.com. From left: Apple mint, spearmint and peppermint. Native to the Mediterranean and popular in western sweets like ice cream and chocolate, mint is a staple in savory dishes as well: that famous English dish, roast lamb with mint sauce and buttered peas (a modern version is…
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TIP OF THE DAY: Herb Pot Of Oregano

If you enjoy cooking with oregano, try it fresh instead of dried. While some people prefer dried oregano to fresh because the flavor is more powerful, the beauty of the fresh herb adds a lot to the visual presentation as well as the aroma. Oregano is a more pungent relative of marjoram—oregano is also known…
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TIP OF THE DAY: An Herb Pot Of Sage

Three varieties of sage: tricolor, pineapple sage (it smells like pineapple) and golden sage, available from WhiteflowerFram.com. Sage is a spice that most people buy during the holiday season, to season turkey, goose or duck. But it’s more than a holiday stuffing (or a sausage stuffing). Think of sage to season beans, in cheese recipes,…
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RECIPE: Turmeric-Spiced Chicken with Tomato-Avocado Salsa

Enjoy the recipe as a taco or atop salad greens. Photo courtesy McCormick. Turmeric and vine-ripened tomatoes, the 10th and last in the series of McCormick’s 2010 flavor trends requires a bit of a wait—unless you’re into “faux” vine-riped tomatoes (more about that in a moment). Turmeric, long consumed as a restorative tea in Okinawa,…
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