Fresh lettuce and spinach are abundant in our garden. Paring these delicious greens with fresh salad herbs is a welcome treat on hot summer nights.
Although salad herbs are well known in vinegars and dressings you can use salad herbs to add to your fresh greens. Here are a few of my favorites:
- Tarragon – You can strip the leaves off of the stems and throw them in to almost any vegetable salad. Tarragon can go a long way so don’t over do.
- Chives – The flowers are a nice surprise in your salad greens.
- Chervil – Chop and sprinkle over your salad just before serving.
- Borage- Add to a dressed salad just before serving to prevent wilting and discoloration. Good on fresh cold fruit
- Hyssop – The flowers are great sprinkled on greens. Chop the leaves and add to green salad. Do not use both leaves and flowers in one salad. The leaves will over power the taste of the flowers.
- Sweet Cicely- The leaves are excellent in green salads.
- Nasturtium – Leaves and young flowers are delicious addition to your favorite greens.
- Watercress – My favorite addition to light spring greens.
Or use your fresh herbs, chives and parsley, to make ranch dressing.
P.S. Here s a tip for adding salad herbs and vegetables to your green salads. In a serving bowl, place all of your veggies and herbs on top of the salad. Serve with salad tongs. This allows your dinner guests to get veggies and herbs with out them getting lost the bottom of the bowl.
P.P.S. When washing summer greens and salad herbs, rinse and dry in a salad spinner.