Eggs + Herbs

Learning to cook with herbs can take a little time, but it's a great way to add flavor and depth to recipes and expand your cooking skills. Adding herbs also means boosting the nutritional, and sometimes medicinal, qualities of a dish, while adding very calories.

Eggs are delish.

We have plenty of eggs these days, so it is nice to mix it up with different herbs. In the summer I just love fresh basil thrown in at the last second with some hot sauce to finish it off.

Basil plants.

Eggs tend to take on the unique qualities of the herbs used with them, as they have a mild flavor. Try experimenting with different herbs to see which are your favorite!

Here are a few herbs that work well in egg dishes:

Basil

Chervil

Chives

Cilantro

Dill

Fennel

Marjoram

Nasturtium petals

Parsley

Savory

Tarragon

Thyme

Grow some herbs in pots, right outside your kitchen door, buy them fresh at the farmers' market or get them delivered in your CSA box. Oftentimes if you purchase herbs for a recipe you may not use an entire bunch or package, but extras can be preserved. Make sure to preserve herbs when they are in season for use all winter long. ARF Herb Guide

2015 CSA & Farm Shares still available!

The Herb Gardener: The Best Herbs for Eggs

Soft Scrammbled Eggs, Infused with Herbs


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