The Fresh Herb Index - Issue 1

Alright, here's episode 1 from what will be an ongoing series of posts to help you ID the herbs offered in your CSA share, as per special request!

lavender - aromatic, calming; infuse for a soothing tea
garlic scapes are the flowering heads/stalks of garlic plants, and have a mellow garlicky flavor
"green" garlic is fresh, juicy, uncured garlic that is best stored in the fridge.
mint is great used fresh in cold salads, juleps, or iced tea, and it has long been used as a stomach soother-- just infuse in hot water for 3-5 mins.
dill is easy to mistake for fennel tops (same family) but remarkable for its scent. Another palliative stomach easer.
chamomile is generally harvested for the flower buds/heads, and is a key component in Sleepytime tea
curly parsely is easier to identify than its sibling, flat-leaved parsely (coming in a few weeks.) The curly structure makes it a much better cold-winter survivor.
green onion/scallion -use fresh and add to soups, salads
greek oregano has soft leaves, with a distinctly opposite leaf arrangement. Classic pizza/italian herb. And, it grows wild-- it's all over the landing up on Green Peak! thyme contains the compound thymol, which has known antibacterial and antifungal properties, and was used to preserve mummies in ancient days. It's also part of why chicken soup is so good for colds!

Most of our common cooking herbs are in the mint family-- an enormous grouping of related plants, including thyme, sage, rosemary, lavender, oregano, basil, sage, and bee balm. More installments to come as the herb garden keeps growing! Thanks for reading.