Fearlessly chop, sprig, mince and sprinkle Spring herbs

Spring is right around the corner and the bounty of fragrant and flavorful herbs is plentiful. Many people are a little intimidated by fresh herbs and will usually opt for dried herbs, but when they are in season, why not partake in their abundance?

Here are some of my favorites:

Chives have a mild onion flavor and brighten potatoes, seafood and eggs.

Dill is aromatic and offers a grassy-anise flavor that is delicious with cheeses, salmon, cream sauces and veal. Make a dill bed for fish to cook on to impart the flavor.

Marjoram is the quieter cousin of Oregano and has a sweeter and milder taste. Pick a few leaves from the stem and toss in some olive oil and lemon juice to marinade chicken.

Tarragon--my favorite! Its mild anise flavor is aromatic and delicate makes a classic addition to crustaceans, especially lobster. Think about a rich béarnaise sauce dripping off a butter poached lobster tail. Amazing right?

Rosemary is a familiar aromatic and woody herb. Be careful not to overuse it. Add it for a piney flavor to stews and marinades. A few chopped sprigs will add life to the standard “tater salad.”

Parsley is pretty much the head honcho of herbs. Flat-leaf Italian or curly, parsley freshens everything! Add chopped parsley to mushrooms, to balance earthiness with brightness.

So don’t be afraid this Spring! Grab some fresh herbs and play around with them. You’ll be surprised how easy it is to jazz up a meal.

From Chef Nona’s Recipe book!

Chimichurri, a sauce from Argentina is ridiculously easy and packs a mean punch! Have a small bowl of chimichurri for your guests to slather over their grilled steaks and you’ll be the favorite BBQ spot this season!

CHIMICHURRI

Makes about 2 cups

1/2 cup red wine vinegar

1 teaspoon kosher salt

3-4 garlic cloves, minced

1 red jalapeno, finely chopped

1/2 cup fresh cilantro, finely chopped

1/2 cup fresh flat-leaf parsley, finely chopped

2 tablespoons fresh tarragon, finely chopped

2 tablespoons fresh oregano, finely chopped

3/4 cup extra virgin olive oil

Red pepper flakes, optional to your taste

Combine everything in a bowl about 10-15 minutes before serving over grilled meat.

Chef Nona Johnson, famed for winning season 8 of Gordon Ramsey’s Hell’s Kitchen, operates the Sizzling Peach in Norcross, offering catering, private dinners and cooking lessons. www.sizzlingpeach.com. 817-965-1335, chefnonajohnson@gmail.com