Late Fall Herbs: This Week's Market Report Good Buy!

Depending on the time of year or the dish it is more appropriate to use fresh vs. dried herbs, but generally fresh is my preferred route because they lend incredible brightness, texture, and color that you just can’t get from dried. Dried herbs are much more powerful than fresh herbs, and lend more warmth, especially if they are added near the end of cooking. Fresh herbs, soft herbs (such as basil, cilantro, and parsley) tend to become muted and soggy if added at the beginning of the cooking process, and are best eaten raw, or flashed into the pan as soon as your dish is almost done cooking.

Late fall is a particularly exciting time because fresh herbs are reaching their peak alongside some incredible fall produce that pairs well with them. For example, sage and winter squash are naturals together, especially when dowsed in brown butter and parmesan cheese. Roasted pears with a bit of thyme-scented honey will take your next scoop of vanilla ice cream to a new level. And is there anything more perfect than rosemary and garlic on potatoes? Lastly, herbs aren’t just for garnish. They are gorgeous as salad greens, as the base for pesto, marinades, and even blended into cocktails and smoothies.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.