Many signs of spring are obvious, announcing themselves with a bit of fanfare, longer days, warmer temperatures, budding flowers. Others enter with more subtlety, like the nuanced flavors herbs bring to our seasonal cuisine. As our gardens evolve, we get to incorporate the ones we want to try out in newer and fresher tastes. We’ll take a look at some of them today. Some may inspire new thoughts in your kitchen
Chives
Versatile chives are the onion’s sweeter cousin, with a milder, sweeter taste, says tasteofhome.com. They’re one of the most well-known herbs but often one of the least used, except for getting snipped on baked potatoes. They never seem to reach their potential. They give a light onion flavor to any dish, a blend of onion and garlic. They require full sun and need light, moist soil. Look up ways to use chives at bonappetit.com.
Cilantro
Cilantro has a fragrant, fruity and citrusy flavor that goes well in a fresh bruschetta or in a refreshing salad. The versatile ingredient will add a pop of flavor, added just before serving. Garnish stir-fries, rice dishes and soups with cilantro. Add it to dips and salsas,
Dill
This feathery herb adds an aromatic bite to your favorite veggie. Use it to make a summery red potato salad, or to pickle your own cucumbers.
Tarragon
This herb has aromatic flavor that’s a staple in many French dishes like omelets or asparagus, as well as bernaise sauce. It’s also popular infused in oils and white wine vinegars for a light anise quality,.
Basil
With over 30 varieties, sweet basil is the most common you’ll find in grocery stories. It’s popular in dishes like caprese sandwiches or spaghetti sauce. But switch it up in a relish with fresh strawberries over seared salmon.
TANGY CILANTRO LIME CONFETTI SALAD
2 medium sweet orange peppers, chopped
2 medium ripe avocados, peeled and cubed
1 container (10-1/2 ounces) cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 medium red onion, finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
Dressing:
1/4 cup seasoned rice vinegar
3 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
■ Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.
(Source: tasteofhome.com)
TARRAGON TUNA SALAD
2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 cup chopped celery
1/4 cup chopped sweet onion
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon white pepper
Lettuce leaves, optional
■ In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.
■ In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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