September 12, 2017
Do rosemary, marjoram, and sage give you the fall-time feels? As the weather starts to cool down and the skies start to cloud over, we're looking for easy, fast ways to bring those cozy autumn scents and flavors to our kitchen. The secret: herbs! Dried or fresh, herbs have a depth of flavor that dried, ground spices often can't accomplish.
Here are our top three favorite herbs were are crushing on this fall.
This aromatic, distinctive herb with a pine-like pop adds a surprise factor to meats, soups, and vegetables. Add whole stems to stews or roasts before cooking and remove before serving to add flavor with minimal prep or addition of texture. This classic herb pairs well with just about every meat and vegetable, including chicken, pork, beef, cabbage, onion, winter squash, turnip, and potato.
Rosemary Roasted Carrots
These rosemary-roasted carrots are a healthy classic that you cannot go wrong with for an autumn side dish. Using peeled baby carrots with the tops on makes for a dinner-party worthy presentation, with no extra labor! They are an easy go-to for even the busiest home chef.
This fresh herb is smoky, grassy and even just the scent can bring to mind vivid memories of the holiday season. Infusing the flavors of squash, root vegetables, roasted mushrooms, apples, or pears with sage is an incredible seasonal pairing that highlights the earthines of fall vegetables while at the same time softening it. Fresh, the herb can be used in delicate vegetable dishes - and even paired with seafood. Using dried sage as a seasoning rub before roasting meats like chicken, turkey, or pork will intensify their richness and enliven their smoky flavor.
Roasted Spagetti Squash with Mushrooms, Garlic and Sage
This recipe hosts a whole slew of fall vegetable favorites. These flavors melt together beautifully, and the squash creates a satisfying textural base that will please everyone at the dinner table. Freshly torn sage, sliced cremini mushrooms and toasted pine nuts...fall, fall, and fallier! And topped with grated Romano cheese?? What's not to love!?
Marjoram has a lemony-grassy taste that is slightly sweeter and less pungent than oregano. Chefs often use the two interchangeably, favoring marjoram when the flavor profile is French or Persian. Marjoram is woodsy and herbaceous, and can be used as a star player in meat dishes, or bring richness and vivacity to a vegetable dish, like the one below. It pairs especially well with more unconventional proteins like goat, rabbit, and lamb.
Garlic Roasted Cabbage Wedges
This side dish makes you forget what you’re even having for the main course! Roasting cabbage brings out its natural sweetness that can’t be done other ways of cooking. Just 15 minutes of each side to give you that oh-so-satisfying rich, charred, smoky flavor!
Fresh or dried, what are your favorite herbs for autumn?
Rebecca Lubienski Author:
Fall, herbs, recipes, produce, John Vena, Inc., Home chef, blogger, sage, rosemary