Healthy and Sustainable Food
 Herbs:
Basil, Cilantro, Dill, and Parsley
DATES AVAILABLE:
New England: Late June through late October (through September for Basil)
Mid-Atlantic: Late May through mid-November
BRIEF DESCRIPTION:
Basil (Ocimum basilicum, Labiatae) is a culinary herb common to Italian and other Mediterranean cuisines. It is has rounded-leaves that are bright green in color and can grow easily in all hardiness zones.
VARIETIES:
“Sweet” basil has green, medium-sized leaves and a strong, sweet scent. “Purple” has dark purple leaves and is also strongly scented. “Cinnamon” has olive-brown-green leaves and has a strong cinnamon scent. “Lemon” is bright green in color with a lemon scent and flavor, leaves have serrated edges. “Greek” has small delicate leaves and a strong flavor. “Green Ruffles” and “Purple Ruffles” have large leaves that are green or purple with crinkled edges and a spicy flavor. “Bush” has small green leaves that are larger than the “Greek” variety with a similar flavor. “Sacred Thai” has small purple leaves with serrated edges and a slight licorice taste.
USING BASIL:
Many basil varieties compliment tomatoes and garlic in raw or cooked dishes. Basil is a wonderful addition to sauces, pizzas, and salads and is also commonly used in Thai cooking. Leaves can be torn and added to salads, hot and cold pasta dishes, flavored butters, and cream cheeses, vinegars, and oils. Basil leaves also freeze well and are thought to be a mosquito repellent when crushed and rubbed on the skin.
BRIEF DESCRIPTION:
Cilantro (coriandrum sativum, Umbelliferae) are leaves of the coriander plant; coriander seeds are also commonly used as a dried spice. Cilantro leaves have a bright citrus aroma and flavor. Though leaves may look somewhat similar to parsley, cilantro has a very different and distinct flavor.
USING CILANTRO:
Cilantro can be added to fresh salsas, curries, soups, sauces and vegetable dishes. The flavor of cilantro compliments lentils and the herb is oftern used in Vietnamese and Mexican cuisines. The leaves do not generally freeze well and are best eaten when fresh.
BRIEF DESCRIPTION:
Dill (Anethum graveolens, Umbelliferae) is a delicate and lacy, quick-growing herb that adds wonderful flavor to potatoes and fish.
USING DILL:
Chopped, fresh dill enhances the flavor of meat or vegetable dishes without being overpowering. Try it in chicken salad or coleslaw, or on roasted salmon.
BRIEF DESCRIPTION:
Although it is often thought of as a garnish, parsley (Petroselinum crispum, Umbelliferae) is a frequently-used herb with a fresh tang that compliments the flavor of almost any dish.
VARIETIES:
“Regular” or “Curly” parsley has toothed edges, and is frequently used as a garnish.
“Flat-leaved” or “Italian” parsley has flat, dark green leaves and a stronger flavor than the curly variety.
USING PARSLEY:
Since parsley contains many nutrients, using it in a variety of dishes can add extra value to a healthy diet. Parsley enhances the flavors of other foods when added just before the end of cooking. Parsley is a common component of many sauces including “Gremolita” a mixture of parsley, garlic, and lemon zest which can be used as a flavoring for fish or roasted vegetables. Parsley, added to smoothies and greens drinks, boosts flavor and healthfulness. Chewing on raw parsley can help to freshen breath.
NUTRITIONAL INFORMATION:
Herbs are low in calories and a simple way to add flavor to foods; they also contain nutrients such as vitamin C, beta-carotene, and other antioxidants.
STORAGE:
General: Most herbs keep best when stored in the refrigerator. Alternatively, the stems of a bunch of basil or parsley can be trimmed and placed in a glass of water on the kitchen counter for a day or two. To store in the refrigerator, gently rinse herbs, lay out on a paper towel to dry completely, lightly wrap, and place in an airtight zip lock bag. Herbs such as basil and parsley can also be frozen. When using frozen herbs, do not attempt to defrost but add directly to dishes as they are cooking.
Freezing: Herbs can be sealed in a freezer bag and frozen but are best used directly in cooked dishes rather than a garnish as they can become limp after thawing.
Drying: Herbs can also be dried. Estimated drying times in a dehydrator are 1-4 hours.
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