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Mixing Herbs and Greens

Some suggestions for how to mix different flavors and textures for your next garden-fresh salad.

The greens and herbs you use, as well as the proportions of each, depend on what’s available and what you like.

Mild Flavors
TIP: Use larger amounts—for example--3 cups herbs to 3 cups salad greens

Herbs with milder flavors that blend well with others, such as:

  • parsley
  • cilantro
  • mint
  • sorrel
  • burnet
  • bee balm and
  • some varieties of basil

Pungent Herbs
TIP: Use smaller amounts of pungent herbs with greens.

More pungent herbs whose flavors tend to dominate, such as:

  • dill
  • tarragon
  • savory
  • chervil
  • chives
  • lovage

Choosing Salad Greens
Choose salad greens with mild flavors that don’t compete with the herbs, such as:

  • baby spinach
  • romaine
  • butterhead and looseleaf varieties

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