Summer has finally returned! Along with the swallows and flowering meadows, so has the scent of aromatic herbs that grow in fields and vegetable gardens or that in the city we lovingly cultivate on our windowsills and balconies of home.
Spring is the season for wild garlic, chives and chervil, while more persistent herbs like marjoram, parsley and thyme express their best aromas this season. But to fully exploit the potential of these precious condiments they must be treated with the care they deserve.
In this guide Europrodotti takes you on a journey to discover spring's aromatic herbs: how to recognize them, how to best use them in the kitchen and how to get the most out of them.
The seasonality of herbs
Like fruits and vegetables also herbs follow a seasonal cycle. Picking or purchasing them during harvest time means working with ingredients richer in essential oils, those compounds that enhance the aroma and flavor of foods and the gastronomic effect of dishes without altering their taste.
Wild garlic
Wild garlic is one of the first surprises that spring offers to those who walk through the deciduous forests. It is harvested between March and May and should be used immediately, when its fragrance is at its peak.
How to recognize it: it has white, star-shaped flowers and pointed, long, broad leaves with a bright and uniform green center. Be careful not to confuse it with lily of the valley or colchicum, which are similar but toxic. The trick to distinguishing it is to rub a leaf between your fingers. If it gives off a strong garlic scent you've found the right plant.
Culinary use: it belongs to the same family of the common garlic. However, unlike it, wild garlic isn't used for its bulb but rather for its leaves, which offer a fresher and lighter aroma. In cooking it's used raw or at the end of cooking, as heat weakens its aroma. It's ideal for adding to salads, soups and sauces, for example for a lighter and more delicate pesto than traditional Genoese pesto.
Health benefits: when chewed wild garlic produces allicin, a sulfur compound responsible for its characteristic pungent odor and which has cholesterol-lowering, antibacterial and hypotensive (lowering blood pressure) properties, all of which benefit heart health.
Basil
Basil is one of the symbols of Mediterranean cuisine. It can be harvested from May to October when the plant reaches 15-20 centimeters in height. However it is in the warmest months, July and August, that it fully expresses all its properties.
How to recognize it: the leaves are oval, rounded and tender. The flowers have a white corolla and are gathered in spikes.
Culinary use: besides being the key ingredient in pesto alla genovese it's the perfect accompaniment to tomato-based sauces and dishes, such as pizza or caprese salad. Used raw it adds flavor to sandwiches and salads.
Health benefits: basil is rich in essential oils, which give it anti-inflammatory and eupeptic properties, which aid digestion by stimulating the secretion of gastric juices. The presence of antioxidants, magnesium and vitamin K helps relax blood vessels, improving circulation and reducing high blood pressure.
Chervil (fennel)
Chervil, also known as fennel, is one of the first aromatic herbs to appear with the warm season and its harvest ends in late autumn.
How to recognize it: the leaves are light, thin and jagged, similar to those of ferns. The fruits are elongated and narrow with a smooth surface. When ripe they range in color from green to dark brown.
Culinary use: the European cuisine, particularly the French cuisine, uses both the fruit and leaves of chervil. The fruit has a flavor similar to anise and is used in pastry making. The leaves offer a flavor that is a mix of parsley and licorice. They are used to flavor omelets, sole fillets, salmon or chicken breasts. It is also a key ingredient in béarnaise sauce and ravigote sauce.
Health benefits: chervil is a good sugar substitute, so it is the ideal sweetener for those following a low-carb diet. The leaves can be boiled to make a digestive infusion.
Chives
Chives appear and are harvested in spring, when their leaves are particularly tender and fragrant.
How to recognize it: it grows in thin clumps with long, cylindrical and bright green leaves. The flowers are pale purple with a delicate garlic scent.
Culinary use: a handful of chives adds a touch of flavor to eggs, fresh cheeses, baked or grilled fish and soups. The flowers can also be used to flavor salads.
Health benefits: chives have many health benefits thanks to their high vitamin A and K content. They are also rich in quercetin, a flavonoid that neutralizes free radicals, accelerates physical recovery after intense sports activity and is a natural antihistamine.
Marjoram
Marjoram is a perennial herbaceous plant that grows in sunny environments.
How to recognize it: the leaves are small, oval, light green and soft. Their scent is similar to that of oregano but milder and less pungent.
Culinary use: use marjoram in quick-cooking recipes, such as omelettes, or add it to dishes a few minutes before removing the pot or pan from the heat. It is perfectly paired with zucchini and legumes, baked fish and white meats.
Health benefits: it contains an essential oil rich in tannins, flavonoids and terpenes with balsamic, pain-relieving and relaxing properties.
Mint
Mint is an aromatic herb available throughout most of the year. But it's in spring that its vibrant, delicate aroma truly shines.
How to recognize it: it loves humid, shaded environments and has green, slightly serrated leaves with an intense and refreshing scent.
Culinary use: it is the base of thirst-quenching drinks and numerous desserts, especially chocolate and lemon mousses. Its aroma also enhances the flavor of savory dishes such as soups, sauces and grilled meat and fish.
Health benefits: mint, in addition to its familiar balsamic properties, has analgesic and antispasmodic properties. It is particularly recommended for those suffering from irritable bowel syndrome (IBS).
Parsley
Parsley loves temperate climates. It grows wild in cool places and fertile soil. The soil must be well-drained because stagnant water causes its roots to rot. It is available year-round, but in spring and early summer it offers its best characteristics, with more tender and aromatic leaves.
How to recognize it: there are two types of parsley, one with curly leaves and the more common one with smooth leaves. The latter is dark green and is the most suitable for cooking due to its more intense aroma.
Culinary use: "parsley goes everywhere" isn't just a saying. Its versatility lies in its ability to enhance the flavors of all kinds of recipes without overpowering them: rice or pasta first courses, fish or meat second courses, vegetables and cheeses. It's also the basic ingredient in many sauces and condiments, such as gremolada, a typical Milanese aromatic blend of orange and lemon zest, minced garlic and parsley. It's often sprinkled over veal shanks and stews.
Health benefits: it contains vitamin C, iron and antioxidants and contributes to the body's general well-being with purifying, digestive and toning properties.
Lovage (mountain celery)
Lovage, also known as mountain celery, is an aromatic herb that grows in hills and mountains up to 1,800 meters, adapting well to low temperatures. It grows quickly and is one of the first plants to appear in gardens and meadows in spring.
How to recognize it: the large and jagged leaves are dark green in color with a scent similar to that of celery.
Culinary use: the flavor is similar to that of celery and the leaves can withstand long cooking. It is therefore suitable for flavoring specialties such as stews and soups.
Health benefits: it has important diuretic effects, in fact it helps the kidneys eliminate toxins and excess fluids and resolve problems of water retention and inflammation of the urinary tract.
Thyme
Thyme is an evergreen perennial shrub that grows spontaneously in dry and sunny soils.
How to recognize it: the leaves are less than a centimeter long and have a narrow, linear shape with slightly curved edges. The color is grayish green or dark green on the upper side, while the underside is lighter and covered with fine hairs.
Culinary use: thyme aids the digestion of fats and is therefore recommended in mutton, pork, duck and goose dishes. It also helps preserve pickled foods.
Health benefits: thyme was used in ancient Rome for its pain-relieving properties. It also contains thymol, an essential oil with demonstrated anti-tumor properties.
How to use fresh herbs in cooking
One of the most common mistakes in cooking is treating herbs as secondary ingredients. In reality using them requires care and precision to maximize their culinary and health benefits.
Here are some suggestions for their use.
1. Add them at the right time
Fresh herbs are delicate and prolonged heat loses their aromas. For this reason they should be added:
- at the end of cooking to maintain their aroma;
- or raw for a more intense effect.
Exceptions are some more hardy varieties, such as lovage, which can also be used during cooking.
2. Cutting and preparation: less is more
Fresh herbs should not be "stressed" with improper tools or processing. Therefore:
- don't cut but break them by hand. Carbon steel knives, highly prized for their sharpness, react with herbs causing them to blacken and adding a metallic aftertaste. If you choose to use a blade choose stainless steel ones which reduce this problem;
- break herbs at the last moment to preserve their aroma;
- don't chop them too finely as this will lose their essential oils. The more intact the herbs, the more fragrant they will be.
3. Use them to reduce salt and fat
One of the most interesting benefits of herbs is their nutritional value: they allow you to flavor dishes without resorting to salt or heavy seasonings. A well-flavored dish:
- requires less salt;
- tastes lighter;
- maintains a more complex flavor.
Some tips for enhancing herbs
In addition to direct use there are some techniques that allow you to enhance fresh herbs in a creative way.
Flavored oils
Infuse your favorite herbs in extra virgin olive oil for a few days: you'll obtain a fragrant and versatile condiment. Perfect on bruschetta, cheese and fish.
Herb butters
Soften the butter leaving it at room temperature then stir the chopped herbs into it. Wrap it in parchment paper and refrigerate. This condiment is perfect for spreading on steak, fish fillets or warm toast.
Light marinades
Herbs, combined with olive oil and an acidic element such as lemon or vinegar, create aromatic bases ideal for marinating meat, fish and vegetables.
Storage: fresh longer
Fresh herbs are delicate and tend to spoil quickly. Here are some tips to help you preserve them better:
- in the refrigerator, wrapped in damp paper towels;
- in a glass of water, gathered in a small bouquet like flowers;
- in the freezer, for future use (this way they lose their texture but retain their aroma when cooked).
Of course, you can dry them in the oven or under the sun, but this will significantly reduce their aromatic intensity. Use them fresh whenever possible.
More and more people are paying attention to quality and sustainability in the kitchen. Rediscovering the value of aromatic herbs means returning to a simple yet thoughtful approach, where just a few carefully chosen leaves are enough to transform a dish into something magical. Indeed, as we at Europrodotti know well, the secret is to choose wisely to get the best.