What Local Chefs Love Right Now: Spring Ingredients to Try in the Lowcountry
We asked local chefs their favorite wild ingredient
Spring menus are all about fresh starts—and for local chefs, that means leaning into ingredients that feel vibrant, seasonal and just a little unexpected.
From fleeting foraged finds to fragrant herbs and bold flavor boosters, these are the ingredients Lowcountry chefs are loving right now—and how they’re using them.
Chez Georges Bistro & Bar
“For fresh herbs, I especially like tarragon. It has a unique, sweet-herbal flavor, which pairs well with foods like chicken and eggs, and it’s a key herb in French cuisine.”
– Chef George Casalicchio
Hampton Hall Club
“I really like fiddlehead ferns. They are basically the sign that spring is here, and their season is so short, you can miss it if you blink. But they are crisp, grassy and herbal, with an asparagus-like note. Just add them to a salad or a super quick saute, and pair it with a white flaky fish.”
– Chef John Huffenberger
Wexford
“Fresh gingerroot. A definite sleeper, this root is not only essential for any/all Asian-style dishes but brings depth to everyday preparations such as simple sauteed vegetables, homemade soups, hot tea, marinated cut items to be grilled and French toast batter. This is probably my all-time favorite seasoning for food.”
– Chef Robert Wysong
The Maine Cafe
“The world is a delicious place! Currently, I’m madly in love with raspberry rose. When made into a compote or sauce, it’s other worldly.”
– Chef Donna Mello
