Storage
Fresh herbs can be stored in the refrigerator in a sealable bag or wrapped in a damp paper towel. Alternatively, they can be placed in a glass of water, similar to a bouquet of flowers.
Prep Tip
Use an herb stripper to easily remove leaves from thyme, rosemary, and much more.
Seasonality
Different herbs have different growing seasons, but many are readily available throughout the year.
Crop Spot
Explore Herb Recipes
- Butternut Squash Provencal from The Grain Train
- Mashed Turnips
- Oryana’s Roasted Potatoes and Parsnips with Rosemary
- Radish and White Bean Salad
- A to Zucchini: Two Ways to Try
- All Things Local: Yooper Jambalaya
- Apple Cider Jus
- Apples and Roasted Beets with Dukkah and Charred Radicchio
- Austin Brother’s Beer Company Harvest Pizza
- Bean ‘Party’ with Smoked Whitefish
- Berry Sweet: Strawberry Salsa
- Braised Delicata Salad
- Brussels Sprout Pesto
- Campfire Kohlrabi
- Carnitas Tacos with Garden Fiesta Rice
- Celebrating AAPI Month with Spring Kimchi
- Chestnut Mushroom Risotto
- Cider-Braised Leeks with Bacon
- Cold Cocktails for a Hot Summer
- Compound Butter for All Occasions
- Cooking with Kids: Curried Chickpea Wraps
- Cooking with Kids: Veggie Fries 2 Ways!
- Daybreak Dreamfarm’s Lion’s Mane Mushroom Cream Sauce
- DIY Herb Salt
- Eat Small: Roasted Rabbit with Gravy
- Fall Beginnings: Roasted Chicken, Mashed Potatoes, & Green Beans
- Grilled Peach & Heirloom Tomato Salsa
- Heirloom Tomato Paella
- Kohl-Slaw
- Lentil Dal
- Make this Stunning Vegetable Carpaccio for your Thanksgiving Table
- Michigander Beach Bum Cocktail
- Plath’s Glazed Pork Chop
- Quick Pickles: Meal Prep Hero
- Rad.ish Vegan Papas Chorizo Burrito
- Recipes from the Sara Hardy Downtown Farmers Market: Tomato Chaat
- Recipes from the Sara Hardy Farmers Market: Corn Ribs with Lemon Basil Aioli
- Recipes from the Sara Hardy Farmers Market: Peach, Raw Corn and Tomato Salad with Agave Lemon Vinaigrette
- Recipes from the Sara Hardy Farmers Market: Summer Garden Crudité
- Red Vegetable Chowder
- Roasted Baby Beets
- Roasted Butter Squash with Citrus Gastrique
- Roasted German Potato Salad
- Simple Vegetable Soup
- Snack time!
- Squash Bowl
- squash stuffed w/wild rice, parmesan, cherry tomato conserva + lemon parsley mojo
- Strawberry Gazpacho
- Summer Spaghetti with Pea Shoot Pesto and Roasted Tomatoes
- Unique Cuts: Lamb Anticuchos de Corazón
- Vegetable Strudel with Vegetable Sauce
- Warm up this Winter with a “Michiganized” Vietnamese Bun Bowl
- Yoga Camping Lunch: Vegan Pomegranate-Parsley Tabbouleh
