Feast and Field visits Idaho to talk with fourth- and fifth-generation farmers who own and operate the region’s beloved Purple Sage Farms. With more than 30 years of experience, their organic farming practices ensure fresh or dried flavor-packed herbs, exotic greens, edible flowers and colorful vegetables.
You might know your basic herbs like basil and oregano, but what about bronze fennel or papalo? We offer a few ways to substitute your typical pantry staples with unexpected, yet complementary, alternatives. Interested in growing and storing your own at home? Check out our handy guide. Plus, we dig into the purple wonder, lavender. We discuss how to grow it, use it and store it.
Finally, Alex Cardoza, Boise-based chef and owner of Wild Plum Events, offers a few ways to use herbs to bring your dish to another level, like adding punch to your simple summer salad or your favorite everyday salsa.
The certified-organic farm is rooted in five generations of family farmers.
Learn about the fragrant flower — from how to grow lavender to its applications in everything from bath products to baked goods.
For home cooks, growing herbs is a no-brainer. The plants are typically unfussy and benefit from regular harvesting.
The flavor and health benefits of herbs are plentiful; try branching out from typical varieties to keep things interesting.