Seattle's chef Jerry Traunfeld, author of The Herbfarm Cookbook and the man behind the wildly popular Herbfarm Restaurant, unveils some new tricks for getting maximum flavor from herbs and flowers. Hear him talk about how to use fresh herbs, plus read three of his best recipes.
Recipes (Adapted from The Herbfarm Cookbook)
Dandelion Petal Sorbet
Eat from the kitchen this spring with a sorbet made from the blossoms of this ever-present plant.
Listen: Jerry Traunfeld's recipe for Dandelion Petal Sorbet (RealAudio 3.0 (How to Listen)
Zucchini Strands with Mint
Sometimes if you cut a vegetable in a different fashion it will seem entirely new, as in this dish where zucchini are sliced into spaghetti strands.
Listen: Jerry Traunfeld covers mint (RealAudio 3.0 (How to Listen)
Grilled Marjoram-Scented Corn
Grilling corn in its husk presents a handy opportunity to flavor the ears with fresh herbs. Marjoram is my favorite, but lemon thyme is a runner-up.
Listen: Jerry Traunfeld talks marjoram (RealAudio 3.0 (How to Listen)
Lemon-Verbena Sorbet
Nothing but vibrant and refreshing it's lemon heaven.
Listen: Jerry Traunfeld discusses using fresh herbs
Scented Geranium Lemonade
We serve this refreshing drink at summer festivals at The Herbfarm. I mix it up in giant 5-gallon bottles, but here's how to make a small batch.
Listen: Traunfeld on scented geraniums
Before you go...
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