Here’s everything you’ll need, including ingredient variations and substitutions: In this recipe, potatoes are boiled until just tender and tossed with fresh parsley, thyme, chives, and a simple dressing made with olive oil, garlic, dijon, and lemon for an easy vegan side dish. Made with just a handful of ingredients and ready in about 20 minutes this recipe is about as simple as it gets!

When you don’t want the typical mayonnaise-filled potato salad, this one makes up for it with amazing, fresh flavors. It’s a perfect summer side dish and is sure to be a hit at any table it’s shared on! For some of the more obscure varieties, consider online catalog companies such as Burpee and Park Seed.More Vegan Side Dishes! Why We Love This Recipe! Visit your local nursery garden for seeds, seedlings, and other garden supplies. Having fresh herbs available minimizes waste, since there is no rush to use all of the herbs immediately. Try Growing Your Own!Ĭonsider growing your own herbs if you can. Try to use fresh herbs and not the dried versions, but if you do substitute dried herbs, the general rule of thumb is one teaspoon dried for one tablespoon chopped fresh. When using fresh herbs in a recipe, add them at the end so the heat doesn't destroy their flavor. If you have larger quantities or for bigger herbs, like a bunch of basil, stand them upright in a glass filled with water before refrigerating. Flat leaves or small stems can be gently wrapped in a damp paper towel and then sealed in a plastic bag. To help herbs last a few days longer, refrigerate them. Leaves ought to be vibrantly colored and without brown spots, and their scent should be strong and fresh-smelling. Look for Herbs that Stand TallĬhoose herbs that are erect and can be held upright without limping or drooping. So start with a little and then gradually increase the amount so that you achieve proper proportions.

Add too little (or none at all) and your dish will taste bland. The French and English variety featured green, pointy leaves with red tinted stems, but the German variety has rounded leaves and green stems.īrussels Sprouts with Marjoram and Pine Nuts Get This RecipeĬooking with herbs requires self-control: Add too much and you'll crush other flavors.

There are three kinds of thyme: English thyme, German thyme and French thyme. Using the entire herb infuses a headier scent and flavor. Like rosemary, recipes calling for thyme require you to strip the leaves off the woody stems. This herbal blend is often used in flatbreads such as pita, as well as to flavor roasted meat and poultry. Thyme's importance in Middle Eastern cooking cannot be understated along with oregano and marjoram, it is a crucial element in za'atar. And it plays a major role, next to parsley and bay leaf, in another blend of French herbs, bouquet garni, a crucial flavor component in broths, soups, and stews. Thyme is a major ingredient in the classic French flavoring herbes de Provence. Characteristics: The tiny leaves on this low-growing woody plant work best in tandem with other herbs and spices such as basil, sage, and lavender.

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