Warm weather has finally arrived and our perennial herbs are starting to wake up! Here are some of our early season favorites from the cookery garden…
Lovage has a similar flavor to celery, we add the leaves to soups and salads or as a garnish for our beef tenderloin crostini. Try it instead of celery as a straw for bloody marys- the stem is hollow!
Japanese Parsley, or mitsuba (which means “three leaves” in Japanese) has a slightly peppery flavor, stronger than traditional flat leaf parsley.
Mountain Mint has a peppermint flavor and if not used fresh can be dried for medicinal teas or potpourri.
Of course we have thyme growing!