Salad Herbs

As we move into summer, new herbs join the salad greens on our table. Taragon, dill, cilantro, and chives offer lovely flavors. They are joined by mizuna (an Asian mustard green) for a deeper flavor, and "Crinkled Cress" to add a peppery note. I am among the few who don't favor arugula, though it's a pity because it's an unbelievably early, reliable and prolific green to grow. Instead I like cress which provides that spicy element without being too bitter. Finally, sorrel offers a touch of lemony flavor.

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