Fruits and veggies (and perhaps a Nutella-stuffed crepe) are obvious choices at the farmers market, but if you’re leaving without a stash of fresh herbs, you’re really missing out. From basil to epazote, homegrown herbs can add a punch of flavor to whatever’s on this week’s menu. We chatted with top Chicago chefs and bartenders about their favorite local markets and herbs and even nabbed their super-easy recipe ideas.
Fred Noinaj | Americano 2211
2211 W. North Ave. 773-360-8757
Go-to farmers market: When in full swing, Green City is one of my top picks. I go Wednesdays; the crowds on Saturdays are fun but a bit overwhelming for me.
Favorite herb: Basil. There are so many different varieties and so many different uses.
How to use it: I make a large batch of a lime-fish sauce dressing and a simple green salad with cooked ground chicken or pork, tomato, shaved onion, ground rice, cilantro and heaps of torn basil from the market. Let it sit for a few minutes until the basil begins to wilt and weep its flavors into the warm salad.
Brian Enyart | Dos Urban Cantina
2829 W. Armitage Ave. 773-661-6452
Go-to farmers market: Maxwell Street Market. There’s a ton of diversity and it’s the only place you can buy apricots, tacos and engine parts in one stop.
Favorite herb: Epazote. It’s a super-savory herb that’s sort of like a cross between oregano and kerosene. However, it takes on really nice citrus qualities when it’s cooked.
How to use it: I like to use this herb in seafood stews, but it’s also great chopped up in fresh salads.
Mindy Segal | Mindy’s HotChocolate
1747 N. Damen Ave. 773-489-1747
Go-to farmers market: Green City Market. I go early. My goal is to beat Jason Hammel from Lula Cafe!
Favorite herb: Anise hyssop.
How to use it: I make ice cream with it like I would if I was making mint ice cream.
Dan Smith | Queen Mary
2125 W. Division St. 773-697-3522
Go-to farmers market: Wicker Park Farmers Market, my local market.
Favorite herb: Lemon balm, a beautiful, fragrant mint relative that unfortunately almost never appears in the grocery store.
How to use it: In a bright, citrus-driven Collins. Mix gin, fresh lemon juice, a touch of simple syrup and a dash of orange bitters. Shake briefly with lemon balm leaves and ice, strain, top with soda and garnish with a few sprigs of lemon balm.
Mariela Bolaños | MAD Social
1140 W. Madison St. 312-243-2097
Go-to farmers market: Green City Market is my favorite; there’s huge selection of produce and a ton of farmers to interact with.
Favorite herb: I like to pick up whatever I’m in the mood to cook with. My favorites in the past have been purple basil and lemon basil. The purple is beautiful for plating presentations and the lemon has great essence.
How to use it: I’m going to pick up some purple basil to work on an upscale caprese salad. It’s a fantastic warm weather dish.
Eric Mansavage | Farm Bar
1300 W. Wellington Ave. 773-281-2599
Go-to farmer’s market: Green City Market. Being on the board of directors makes that an easy choice for me.
Favorite herb: Marjoram.
How to use it: Make a great vinaigrette for any lighter preparation such as salad, fish or chicken.
