Herbs (dried, cut or live) are this week’s Fresh Pick of the Week from the valley’s three Certified Farmers’ Markets. Just in time for Holiday cooking (or starting Winter gardens here in Southern California), these locally grown herbs are fresh and full of flavor. Dried and/or cut herbs are ready to use, and best when fresh from the market. Live herbs can be used for cooking, potted and set in the kitchen window, or set out in a sunny part of your garden. Many herbs thrive in the mild Southern California Winters, and while they are annuals in some parts of the country, they can actually be grown as perennials locally. Herbs that grow well year-round include Rosemary, Lavender, Chives, and all sorts of Mint varieties. Herbs that are partial to cooler weather include Cilantro, Sorrel, Fennel, Dill, Borage and Chervil. Other Herbs (Basil, Tarragon, Thyme and Oregano) can usually survive our Winters, especially if kept in protected areas, but don’t thrive or grow until Spring brings warmer weather and warmer soil.
Did you know: Herbs have a long history with humans, not only as flavorful additions to recipes, but also for medicines, and in religious ceremonies. The Sumerians used them as early as 5000 BCE.
Price: $2.00 – $ 3.50, depending on the form, farm and variety.
