Seasoned Shopper – June 2025

    The aroma of fresh-cut bunches of basil drifts through the market, waiting to take part in a Caprese salad made with fresh tomatoes and mozzarella – and they’re just part of the summer abundance of fresh herbs.
    Rosemary, sage and thyme are the grilling herbs of summer and complement fish, pork, lamb and chicken. Adding whole stems of rosemary or thyme to a smoker is a great way to impart more flavor. (My rosemary shrub is so prolific I often snip off a few sturdy sprigs, soak them in water for about an hour and then use them for grilling skewers for meat and veggies.)
    As for basil, sweet or common basil is the most prevalent, identified by green, shiny, one- to two-inch leaves. This is only one of more than 50 varieties – others include a decorative purple leaf opal basil and mild-tasting lemon, cinnamon and anise basils.
    Oregano roasted with eggplant or sprinkled over pizza or pasta is memorable, and chopped chives mixed with olive oil, lemon and salt make a nice light vinaigrette. Fresh sprigs of mint liven up iced tea and mojitos for outdoor entertaining, along with flour or corn tortilla shells brushed with olive oil and dill and baked to a crispy crunch.
    Coriander was one of the initial spice plants to reach America from its native Mediterranean region. It is one of only a few to be used both as a fresh herb and dried seed. The thin stalks covered in flat, lacy, bright green leaves of the coriander plant are cut just above the soil (about eight to nine inches tall) and tied by hand using a twist tie. This is the herb part we know as cilantro.
    Fresh cilantro is very perishable, so wrap gently in a paper towel, place in a plastic bag and refrigerate for three or four days if necessary. Wash just before using. For longer storage, rinse and dry the cilantro well. Trim off the stems. Place the leaves in a freezer bag with a few tablespoons of olive oil and freeze. Use as needed for sauces and soups.
    The seeds (coriander) develop from the flowers of the plant. This occurs when the plants bolt, producing flowers that are pollinated, leading to seeds. The seeds mature, turn brown and then dried to be used as a spice. They are commonly used whole in pickling, or ground and used as an essential ingredient in curry powder, marinades, rice, baked goods and sausage.
    Despite the fact that the leaf and seed are from the same plant, cilantro and coriander give us distinctly different flavors and are not recommended to be used interchangeably in recipes.
    Cilantro is often described as citrusy or parsley-like, or peppery and grassy. To a small group of people, cilantro does taste soapy because, according to studies, they can detect aldehydes found in cilantro and also found in soap.
    Coriander seeds are slightly spicy, nutty and earthy tasting.
    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccfm.org, Facebook.com/OrindaFarmersMarket and Instagram@OrindaFarmersMarket or call the market hotline at 925.322.6228.

This month’s recipe
    Herb butters are easy to make with your favorite fresh or dried herb. Substitute 1 teaspoon dried (more potent due to a low water content and concentrated flavors) for every tablespoon fresh.

HERB BUTTER
    ½ cup butter, softened to room temperature
    ½ teaspoon garlic powder (optional)
    3 to 4 tablespoon fresh chopped herbs (cilantro, rosemary, oregano, thyme, parsley, sage or dill)
    Black pepper to taste

    Mix all ingredients in a medium sized bowl until fully incorporated. Spoon butter mixture in the center of an 8-inch piece of plastic wrap. Roll plastic wrap over the butter and shape into a log about an inch in diameter. Fold the ends over and place into the refrigerator to chill and set for about 2 hours. Slice into ¼ inch rounds to serve over cooked steak, chicken, potatoes or vegetables. Try stirring a few slices into hot rice or mashed potatoes. Store in refrigerator for up to a week or in the freezer for 6 to 8 months.