Fall is coming, honest. We aren't wearing sweaters, but we are thinking about gardening, specifically herbs. Cooler weather is good for tender herbs that shrivel and give up in the heat. Not all of them can be as robust as rosemary.
Standard cut herbs are available year-round in grocery stores, but you'll find more unusual ones in nurseries and garden centers. Selections differ from week to week and one never knows what might be on the delivery truck. It's fun to keep checking.
If you're unsure how to use herbs in cooking, attend chef Diane VanEpps' cooking with herbs class at 6:30 p.m. Tuesday at the Clearwater Public Library, 100 N Osceola Ave. The free class is sponsored by the Florida Herb Society of Pinellas County. Call (727) 393-3943 for more information.
Here are some herbs we found at several garden stores last week. Happy herb hunting!
SPICY GLOBE BASIL
Use it the same way as larger-leaf sweet basil; it has the same heady aroma but more kicky flavor. Sprinkle leaves in egg, tuna, green and pasta salads. Make a mixture of chopped leaves, minced garlic, butter and grated Parmesan cheese to spread on French bread before warming.
BERGGARTEN SAGE
This is a German variety of the favorite Thanksgiving flavor. Use the large leaves to wrap small game birds, poultry pieces and pork chops before roasting or grilling. Add chopped leaves to muffin mixes, yeast breads, chicken breading and stuffings.
CHIVES
It doesn't get much better than a baked potato, butter and fresh snipped chives. The wispy, mild-mannered sibling to the onion is also a big player in the plate decorating game. Toss them in scrambled eggs and add to soups, but make sure to use them fresh. Dried chives lose their personality.
Add leaves to iced tea and mojitos, or use sprigs to garnish simple vanilla ice cream or to flavor chutney. Look for chocolate mint, too, which tastes like Andes mints. Almost. Besides being tasty, peppermint leaves are used to treat indigestion, colds and headaches.
ROSEMARY
Rosemary can come on very strong and then be surprisingly subtle in a scone or sorbet. Use the stalks for barbecue skewers or to plunge into meat for dramatic presentation. Chop finely for marinades or soups. Unlike leafy herbs, rosemary is best cooked.
THYME
One of the world's oldest herbs, fresh thyme leaves flavor soups, stews, rich meats and fish. There are many varieties, including lemon and orange. Thyme is best when paired with food that can match its strength, such as game meats, root vegetables and mushrooms.
