Herb-growers and chefs alike recommend using fresh herbs in your cooking, and Alex Cardoza, Boise-based chef and owner of Wild Plum Events, couldn’t agree more. Cardoza and his wife/co-owner, Tara Morgan, try to source ingredients locally whenever possible and adapt their Wild Plum menus to include dishes that feature what’s currently growing.
“Think seasonal,” Tara says. “What grows together, goes together.”
Herbs can be used as an accent — such as in a sauce or as a featured ingredient, like in a chimichurri, salsa verde or pesto. Morgan enjoys caprese salads in the summer, which allow herbs like basil