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Fresh Herbs

Posted by John Schnellman
Thursday, September 8, 2011

Are you using dried herbs because you may think that preparing and chopping fresh herbs is too much trouble? A few years ago I would have agreed with you. But recently I have discovered that fresh herbs add an amazing flavor to your meals along with an extra helping of healthy vitamins and fiber.

There are so many herbs and so many recipes to choose from, while using recipes that include herbs is a good way to get started, the excitement comes when the unique flavor of each herb is understood and can be used to create your own special cuisine. As you begin to master the fine art of using fresh herbs, you will astound your family and guests with your incredible culinary talents. If you are not using fresh herbs, you’re missing out on some of the most delightful culinary experiences of a lifetime!

I enjoy growing some of my own herbs, but I can’t grow everything we like to cook with … otherwise my lawn would become one large herb garden. That’s where Lunds and Byerly’s is there to help! Our fresh herbs are one of our signature categories which differentiates us in our market by assortment, quality, freshness and always in-stock. We review our assortment within our signature categories on a regular basis to insure that we have the right selection, offerings that are pertinent to our customers’ life styles. That’s why I am pleased to announce the arrival of our new Lunds and Byerly’s fresh herbs!

Once you begin to use our fresh herbs in your favorite recipes, you’ll be hooked for life…just as I am!


Salsa Mix


Edible Flowers

Lunds and Byerly’s Fresh Herb Collection

  • Arugula – also known as rocket; a slightly bitter, aromatic salad green with a peppery mustard note.
  • Baby Dill – use to flavor salads, vegetables, potatoes and meats; add at the end of cooking to retain distinctive flavor.
  • Basil – pungent flavor with notes of licorice and clove; key herb in Italian dishes, main ingredient in pesto.
  • Opal Basil – fragrant, purple leaves mark this variety; distinctive Mediterranean color and aroma.
  • Thai Basil – a sweet basil cultivated to provide a distinctive set of flavors preferred in Asian cuisine.
  • Bay Leaves – an aromatic herb from the native Mediterranean evergreen bay laurel tree; use to flavor soups and stew, remove before serving.
  • Chervil – mild member of the parsley family with curly dark green leaves and an aromatic flavor with a hint of anise; delicate flavor is diminished when boiled.
  • Chives – fragrant herb related to onions and leeks; mild onion flavor retained when added toward end of cooking.
  • Cilantro – also known as coriander; has a lively, pungent aroma; distinctive flavor lends itself to highly spiced foods. 
  • Edible Flowers – peppery nasturtiums; mild onion chive blossoms; pansies and violas with grape flavor notes; use to finish salads, soups and desserts.
  • Herbs for Meat – unique blend of fresh herbs including basil, oregano, rosemary, and thyme; use to enhance pure beef flavor when roasting or grilling.
  • Italian Flat Parsley – peppery and fresh; use as a flavoring and garnish.
  • Lavender – a relative of mint, this aromatic herb lends its bitter pungency best to salads; can also be used to make herbal tea.
  • Lemon Grass – one of the most important flavorings in Thai and Vietnamese cooking; citral, an essential oil also found in lemon peel, gives this herb its flavor.
  • Marjoram – mild, sweet oregano-like flavor; use to flavor meats, especially lamb and veal.
  • Mint – brilliant fragrance and sweet, pungent flavor; use as a drink or dessert garnish, and with lamb and Asian dishes.
  • Oregano – related to both marjoram and thyme with a stronger flavor and aroma; terrific in tomato-based dishes.
  • Pasta Mix – Perfect fresh herbs mix for pastas; includes basil, Italian flat leaf parsley and oregano.
  • Poultry Mix – includes rosemary, sage and thyme; brings out the flavor in roasted or grilled chicken dishes.
  • Rosemary – silver-green needle-shaped leaves are highly aromatic; flavor hints of both lemon and pine; use in fruit salads, and with fish, eggs and lamb.
  • Salad Mix – perfect finish for a composed salad; includes arugula, Italian flat parsley and edible flowers.
  • Salsa Mix – add to any salsa or dip for added flavor; includes chives, cilantro and Italian flat parsley.
  • Sage – bitter, with a musty mint flavor; use with beans, pork, and poultry; often used to flavor sausage.
  • Savory – reminiscent of a cross between thyme and mint; full flavored and piquant, so use with discretion.
  • Sorrel – hardy perennial herb with some degree of acidity and sourness; use in creamed soups and pureed dishes.
  • Tarragon – distinctive, anise-like flavor; widely used in classic French cooking to flavor chicken, fish and sauces.
  • Thyme – light lemon flavor with a note of mint; adds flavor to vegetables, meats, poultry and fish; basic in French cuisine.
  • Lemon Thyme – more pronounced lemon flavor than regular thyme. 
  •  Watercress – member of the mustard family, grows in cold running water; pungent, slightly bitter flavor with a peppery snap; use in salads, sandwiches and soups.

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