Summer's Seasoning - Big Y® World Class Market®

Fresh Herbs That Will Add Pizzazz to Any Dish
The delicate and delectable flavors and scents of fresh herbs are some of summer cuisine’s most savory secrets and they’re available from your local Big Y. Adding their light yet refreshing tastes to the season’s already ripe bounty is a delicious way to add zest to your cooking, without adding extra fat or salt. Here’s your complete guide to working with summer’s tastiest herbs.

Storage Savvy
Unlike your tins or jars of dried herbs, which can safely sit in your spice rack for months, fresh herbs need a little bit of TLC, if you’re not planning on using them immediately after purchasing them. They’re best when used as soon as possible, but when stored properly, they’ll last another three or four days. You can either gently wrap herbs in a damp paper towel or snip 1⁄4 inch off the bottom of the stems and stand in a small cup of water. Then loosely cover with a plastic bag and place in the refrigerator. One exception to the refrigeration rule: basil — its leaves will blacken, if chilled.

Handling Your Herbsx
Wash herbs just before you’re ready to use them. Start by running bunches of herbs under cold running water, then blot dry with a paper towel or use a salad spinner. Since most recipes call for fresh herbs to be finely minced, an easy way to chop them is to place herbs in a glass bowl or measuring cup, then use kitchen shears to snip them into tiny bits. For herbs with tiny leaves, just strip
the leaves off the stem by holding the stem from one end, then sliding the fingers of your other hand quickly down the stem, removing the leaves in the process.

Summer’s Standouts
Not sure which herbs you’d like to explore? Here’s a field guide to our favorite in-season fresh flavors:

BASIL — Basil has been called the “royal herb,” and one taste will tell you why. Its fresh, crisp flavor — sometimes described as a combination of clove and anise — lends itself especially well to Italian cuisine, tomato dishes and pesto, but it is equally delicious when added to almost any savory recipe. Consider combining basil with seafood, lamb, poultry or fresh salads. To truly showcase the flavor of fresh basil, toss together a quick Caprese salad with thin-sliced fresh mozzarella, ripe tomatoes and ribbons of fresh basil. Serve with a drizzle of olive oil and a dash of salt and pepper.

CHIVES — The mild, oniony flavor of chives blends well with cream sauces, eggs, tomatoes, dips and potatoes (think potato salad). If you are planning on storing your dish in the refrigerator overnight, add chives in the morning; their flavor will become too strong otherwise.

CILANTRO — Cilantro, also called coriander, has a unique, strong flavor and aroma. Often used to enhance Mexican dishes, cilantro adds its deliciously bright taste especially well to cold dishes such as salsa and guacamole. Cilantro is sometimes called Chinese parsley because of its prevalence in Asian cooking; it’s also a prized accent to many Indian dishes.

DILL — Dill’s tiny, feathery leaves have a distinctive, tangy flavor. Dill will add a tastefully pungent punch of flavor to seafood (particularly salmon), potato salads and creamy dips. And of course, dill is a main component in the flavor of dill pickles.

PARSLEY — You’ve seen it gracing your dinner plate many times, but parsley is much more than just a garnish. The curly-leafed variety is more common, but flat-leafed or Italian parsley has a stronger flavor and works well in cooking. Its fresh flavor enhances any number of foods — just about any meat, poultry or seafood, salads and vegetable dishes, soups and sauces — and it also works well with other herbs. To truly showcase fresh parsley, make a Middle Eastern tabbouleh salad; parsley is the main ingredient, along with tomatoes, onions, bulgur wheat and mint.

There is truly an herb for every dish, from eggs to veggies to poultry to seafood. No matter what you choose, the extra flavor will add a delicious shot of variety and zest to your summer cooking.

Pesto Linguine

Big Y’s Tip:
Herbs on Ice — Use an ice cube tray to safely store your fresh herbs for future culinary adventures. Just wash and snip the herbs of your choice (again, skip the basil for this one), then drop by teaspoonfuls into an empty ice cube tray. Fill the cubes with water and freeze, then transfer to a food storage bag and store in the freezer — clearly labeled, of course. Then just drop into soups or sauces when you’re ready to use them.