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Hot Herb Trends: Mint Parsley Combos

We often stump ourselves because of the title of this section. We sit with blank minds scouring the food world searching for hot herb trends. Then, suddenly, we remember that hot trends can simply be something new, recycled, discovered or invented by folks throughout the world using herbs. Trends, like our cravings for certain foods, are ultimately cyclical. As globalization continues, the world essentially gets smaller and smaller giving us instant access to the patterns, trends and influences that affect cooking with herbs. Food trends, not unlike fashion and technology, are carried about, recycled and revamped from season to season. We tend to see the “freshest” ideas in the spring, and in the herb world there are no exceptions to that idea!

Spring is a time where no matter where you are in the world you cannot help but think fresh, light, earthy and green. Fresh mint and parsley is what we’re calling the hot herb trend for this spring. Mint and parsley combos that mix mint and parsley in innovative, fresh, light, healthy, and spring influenced concoctions will delight you this season. These two herbs have distinctly different flavors and typically have totally different uses in foods, but now they are showing up in everything from drinks to salads to desserts! Let creativity and spring’s bounty inspire you to take this dynamic pair to new heights. Let your cooking and eating be spectacular!

Honey roasted carrots with chili mint and parsley butter
1 bunch baby carrots peeled and trimmed
¼ cup chopped mint and parsley total
¼ cup butter
1 t chili
1 t honey

Bake carrots at 350 degrees for about 10-15 minutes or until desired consistency. Mix butter, herbs and honey in a small bowl. Add chili and mix with cooked carrots.

Grilled lamb chops with mint parsley pesto
For the pesto, blend1/2 c mint and ½ cup parsley with 2 cloves garlic, ½ cup olive oil, ¼ c pine nuts, ½ c parmesan cheese, and salt and pepper. Serve over grilled lamb chops.

Smoked salmon radish pea and spring onion salad with mint parley lemon yogurt dressing

2 small heads butter lettuce ripped to desired size
1 c packaged her blend salad greens
1 c sliced red or rainbow radishes
1 c sliced, mixed red and white spring onions
3 medium sliced carrots
1 ½ c fresh shelled peas
1 c shredded smoked salmon

For the dressing, mix 1 c yogurt with ½ c chopped fresh mint, ½ c chopped parsley, juice of 2 lemons, zest of 1 lemon, 2 T wholegrain mustard, 1 T honey and salt and pepper to taste.

Mint strawberry ice cream with parsley syrup
2 pounds fresh sliced strawberrie
1 c sugar
2 c heavy crea
2 c light crea
1 t vanilla extrac
¾ t peppermint extract
¼ c chopped min
Parsley syru
1 c parsle
1 c suga
1 c wate

Preparation:
In a large bowl, stir together strawberries, sugar and mint until combined well. Cover mixture and chill overnight, stirring occasionally. Drain strawberry mixture in a sieve set over a bowl pushing all the strawberries through. Mix with creams and stir well. Freeze mixture in an ice cream maker following directions on the maker.

In a thick pan, add 1 c sugar, parsley and water and bring to a boil. Boil for about ten minutes until mixture is very thick and green. Strain, cool and drizzle over strawberry mint ice cream for an earthy treat.