With an occasional robin and a few brave daffodils, spring is showing signs of asserting itself in metro Atlanta. Some of the earliest edibles to arrive on the scene are springtime herbs.
“Right now, we’ve sort of switched over from winter to spring,” Cindy Martin told me last week. Cindy and her husband, George, have operated the Tasteful Garden, an organic herb, vegetable and fruit plant nursery just over the border in Chulafinnee, Ala., since 1996. “All of the chives are starting to sprout up from the ground, and parsley is coming in,” she said. The Martins sell their plants through an online store at tastefulgarden.com.
Here’s a look at some of the herbs that thrive in the cool temperatures of early spring.
Chives: One of the earliest spring herbs, chives blend well with mild cheese, yogurt and mayonnaise. The mild onion flavor (or garlic flavor, in the case of garlic chives) goes well with potatoes, eggs and green salads and adds zip to tuna and chicken salad.
Cilantro: Delicate cilantro can freeze if it's too cold out, but it bolts as soon as it gets warm. So this tangy herb best associated with summertime salsas is really best grown in our climate in spring and fall. "By the first of June, it's almost hopeless to do in the South — unless you grow it inside under an air-conditioning vent," Martin joked.
Dill: Like cilantro, dill has a short growing season in the South. Home gardeners can start it now, if they're careful, Martin advised. "If they have a protected area, they could have cilantro and dill out most days, and if they have a cold night, they can take it in."
Fennel: The bulb of fennel is crisp in salads and tender when cooked; it tastes like a cross between licorice and parsley. "Ours stays green most of the winter," Martin said. "It is positively thriving right now."
Mint: Perennial mints are already starting to come to life in the Martins' garden, but they'll really hit their stride in a few more weeks. Varieties include spearmint, peppermint, chocolate mint, orange mint and pineapple mint. They can be used to enhance coffees and teas, spring vegetables, lamb and pork.
Parsley: Flat and curly parsleys are available now until summer heat causes them to bolt. Use parsley in just about anything savory: in sauces, egg and cheese dishes, in salads or as a garnish for meats and vegetables.
Sorrel: Lemony sorrel can stay green all winter, but it especially loves the spring. "It's fabulous for soups, and you can even make a pesto out of it," Martin said.
At local farmers markets
Arugula, beets, bok choy, broccoli, cabbage, celery, collards, escarole, endive, fennel, hakurei turnips, herbs, kale, lettuce, mixed greens, parsnips, radishes, rutabagas, spinach, Swiss chard, tomatoes, turnips
From farther afield
Looking good: Mexican asparagus, Chilean avocados, Florida beans, Chilean blueberries, Mexican and California broccoli, Guatemalan and Honduran cantaloupes, California carrots, Honduran and Mexican cucumbers, Texas grapefruit, Chilean and Peruvian grapes, California and South Carolina greens, Italian kiwifruit, Chilean nectarines and peaches, Washington and South American pears, Florida and Mexican peppers, Chilean raspberries, Washington rhubarb, Florida strawberries, Arizona tangelos
Coming in: California asparagus, Texas carrots, Florida corn and eggplant, Chilean kiwifruit
Variable quality: California artichokes; Mexican beans; Texas and Mexican beets; Mexican blackberries, carrots, corn and eggplant; Texas greens; Mexican limes and mangoes; Honduran okra; Guatemalan peas; Florida and Mexican radishes; California and Mexican raspberries; California spinach; California and Mexican strawberries; Florida and Mexican tomatoes
Local reports and the Packer
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Herbed Goat Cheese Spread
Hands on: 5 minutes Total time: 5 minutes Serves: 6
This speedy spread packs a lot of flavor into a small space. Use it as a topping for baked (or microwaved) potatoes, on sandwiches or crackers — or toss it with cooked pasta, steamed spring vegetables and a little reserved pasta cooking water for a delicious and easy dinner.
1 small garlic clove, minced
1 (4-ounce) package soft goat cheese
2 tablespoons mixed chopped fresh spring herbs: chives, parsley, sorrel, etc.
Pinch fresh lemon zest (optional)
In a small bowl, blend the garlic and the goat cheese. Stir in the herbs and the lemon zest, if using.
Per serving: 65 calories (percent of calories from fat, 71), 4 grams protein, 1 gram carbohydrates, trace fiber, 5 grams fat (4 grams saturated), 15 milligrams cholesterol, 96 milligrams sodium.
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