With so many foods and flavors, these five seasonal herbs are sure to make an impression at your Thanksgiving table.
Rosemary is one of the most commonly used fall and winter herbs. One of the best ways to use it is to finely chop it, combine with butter, and rub onto turkey or chicken. For an extra kick, add whole rosemary sprigs to the inside cavity of the bird.
Thyme is another commonly used herb to season the Thanksgiving poultry. To switch things up a bit, try adding thyme to your dessert dishes (it goes great with lemon)! Crush a bit of thyme and add it to the dry ingredients of pie crust, or the topping for a crumble or cobbler.
Sage has a warm, savory flavor that complements sweeter meat dishes, such as pork roast, browned butter, and anything with bacon. It also pairs well with nutmeg and cinnamon.
Fennel and Fennel Pollen
Fennel is known for its licorice scent and strong flavor, and is often found in herbal teas. It is an excellent addition to dry rubs, stuffing recipes, and salads. If the taste of the fennel bulb isn’t strong enough for you, fennel pollen is even more pungent in both taste and scent and can be used just as easily!
A lesser known cousin to summer savory, this herb is extremely versatile in the kitchen and is great for lighter meat dishes such as roasts, stews, and poultry stuffings.
Don’t be afraid to try something new this Thanksgiving – add a little herbiness to your cooking!