How to handle a mixed bunch
As I was admiring the bunches of mixed fresh herbs at the farmers market on Sunday (okay, it's this market -- the one I visit and refer to most frequently because it's on my weekend walking route), the vendor told me she's a little puzzled about the way customers react to them.
"They sniff," she said. "They ooh and ahh. But they reach for the bunches of basil." She uses the mixed herbs to infuse vinegars, adds them to salads and stir-fries.
So I grabbed a bouquet of lovage, chives with blossoms, tarragon, rosemary, thyme and flat-leaf parsley. I plopped half in a short vase for the table, and coarsely chopped the remaining herbs for our Sunday dinner salad of mixed greens, lardons and over-easy eggs. What a bright, lovely addition, aroma- and flavorwise.
Care to help, dear readers? Add your suggestions below and we'll keep a running list of other favorite ways to use mixed herbs. Best comment by week's end could earn you a cookbook.
-- Bonnie S. Benwick
The Food Section
May 10, 2010; 3:00 PM ET
Categories: To Market, To Market | Tags: Bonnie S. Benwick, To Market
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