Ideal temp: 35-40℉
Trim stems, place ends in a jar with about an inch of water. Keep the leaves dry, and place a plastic bag over the top in the fridge. Wash just before using. Storage life: 10-14 days.
Egg dishes (egg salad, quiche, frittata, omelet)
Rye toast with smoked salmon/trout, cream cheese, cucumber, red onion, and capers
Baked salmon with lemon
Gravlax (cured salmon)
Raw in green salad
Fresh in pasta dishes; pasta salad
Fresh in cold, pureed soups
Cold bean salad
Flavored oils or butters
Salad dressing, dips
PAIRS WELL WITH:
Cream cheese, yogurt, sour cream, buttermilk, chevre, feta, mayonnaise, dijon mustard, grilled/baked fish, tuna, smoked fish, chicken, shrimp, lemon/citrus, eggs, lettuce/salad greens, cucumbers, potato, mushrooms, tomatoes, sweet corn, peas, green beans, fava beans, carrots, celery, roasted bell peppers, shallots, onion, garlic, capers, olives, olive oil, butter, vinegars (red wine, rice wine, sherry balsamic, apple cider, white), cilantro, basil, parsley, mint.