Herbs

Herbs

In culinary conversation, the term herbs refers to the leafy part of a plant that, unlike vegetables, is used to add flavor to food, not substance. Herbs can be found in a spectrum of different plant categories: some are perennials (thyme and lavender), others are biennials (parsley) or annuals (basil); some are shrubs (rosemary), and others are trees (bay laurel). Herbs are also used widely for medicinal and religious purposes and can be useful for pest control as well.

Fresh cut herbs are best stored in the refrigerator, kept in dry plastic bags or dry plastic containers. Add fresh herbs as a final ingredient to soup, stew, or salad to enhance the dish’s flavor. And, if you’re interested in taking small steps to becoming more sustainable, growing herbs at home in a planter box or backyard garden is a perfect place to start.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Herbs

Jasper’s Pickled Vegetables and Shrimp Remoulade

Adam Carpenter, Jasper’s Corner Tap & Kitchen

Spring Minestrone Soup with Parsley Lemon Pesto

Cate Conniff, author of Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone (Chronicle, 2010)

Articles about Herbs

July 18, 2013

Getting Fresh with Herbs

Make the most of summer herbs at the farmers market with CUESA’s Guide to Fresh Herbs.

October 29, 2010

From Pasture to Orchard

Get a taste of Glashoff Farms and Shelly’s Garden with farm tour photos and video.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »