Ger-Nis INTERNATIONAL, LLC

Ask Ger-Nis

I love pesto, but I am trying to get a little more creative in the kitchen? What else can I do to “spice” up my pesto’s this summer?
Liza Anderson, Palo Alto, California

Snazzy pestos are one of our favorite creative endeavors in the kitchen here at Ger-Nis.  We recommend first going outside the "basil box" and trying all different kinds of herbs and pesto’s with multiple herbs and mixing up the nut choices as well. We love parsley mint and chive pesto!  You can find many recipes for different pesto's in the recipe section of Ger-Nis.  One of our favorites in the Ger-Nis kitchen this summer is using spice in our pesto's.  Yes, we are adding all kinds of chilies and spices and taking our pesto's to a whole new level.  One of the favorites this summer is modeled after Middle Eastern herb cumin.  It’s perfect on sandwiches or on fish!

I have a few measly herbs left over from last summer’s garden, thyme and rosemary?  Is there something I can do with these that is perfect for summer?
Luis Soza, Oshkosh, Wisconsin

Thyme and rosemary are essential fresh herbs in many herb rubs used before BBQing. We especially like fresh rosemary, thyme, lavender rubs on grilled chicken this summer.  Also don’t be afraid to use the rosemary or woody parts of the thyme as skewers for cooking your meat or vegetables.  Rosemary skewered grilled plums is a total summer knock out!

At my farmers market recently I ran into fresh lovage?  What the heck is it and what can I do with it, it smelt like celery?
Christina Luca, Westlake Village, California

Lovage is a wonderful herb that is unfortunately not found in our grocery stores, but it is however as you discovered at farmers markets.  Lovage is related to the celery plant but looks kind of more like a flat leaf parsley plant, but with thicker and ribbier stalks like celery.  The leaves and stems have a very celery seed like flavor with an earthy celery scent as well.  It’s perfect for a potato salad, all the great celery flavor but less crunch.  You can also use it to garnish bloody mary’s as well, but basically the possibilities are endless both cooked and raw in salads.

I see a lot of herb salads on the menus of many of the finer restaraunts in my city.  I am totally scared to try them as it seems just weird to eat only herbs in a salad?  Am I missing out on something?
Marcy Stiner, Boston Massachusetts

There were days not too long ago when Americans were afraid to eat anything but iceberg lettuce and now iceberg has become almost extinct on menus and on our plates.  Herbs offer a more complex and healthier salad with a burst of flavor that lettuce and many other salad greens can’t offer.  We see them paired as a compliment often with specific entrees, where the herb salad is lightly dressed, because they wilt faster than your standard greens.  The short answer is yes, you are indeed missing out, if you like herbs and you like salad, than yes try an herb salad, and you will not be disappointed!

If you have a produce or herb question for Ger-Nis, please email us at and we will answer it in the next issue of Herb Blurbs. Thank You!