The human race has been seasoning their food with herbs for thousands of years, and yet in these modern times culinarians are still experimenting with new ways to layer and manipulate herbal flavors into sweet and savory dishes.
And while your mind’s eye might be picturing those springy fresh herbs climbing from the earth and toward the sun - we’re here to talk about the longer-lasting dried versions that still pack an herbaceous punch (when ground fresh, of course).
TASTES GOOD, FEELS GOOD
Herbs are rich sources of bioactive phytochemicals that have powerful antioxidant activity. There’s now more evidence that herbs possess a veritable buffet of health benefits, including anti-inflammatory, glucose- and cholesterol-lowering activities. And while there’s enthusiastic conversations around the differences between fresh versus dried herbs - both maintain their own flavor and health perks.
HERBACEOUS ON THE MENU
A few Spiceologist chefs got together to talk all things everything herbaceous to serve up some dish concept inspiration for your menu.
BREAKFAST
Frittata with Spiceology Over Easy
LUNCH
Sweet Potato Falafel with Chimichurri
Sauce with Spiceology Moss
DINNER
Chicken Madeira with Spiceology Greek Freak
SIDE
Chopped Asparagus Salad with Spiceology Pink Peppercorn Lemon Thyme
DESSERT
Bruleed Lemon Bars with Spiceology Pink Peppercorn Lemon Thyme
COCKTAIL
Basil Smash with Spiceology Greek Freak