If you are new to
herbs or want to experiment with an herb garden here is a list of 8 great herbs
to get you started. Remember that less
is more in your first garden so pick 5 of these and get started. I have included a recipe with each one to get
your interest in these flavorful beauties peaked.
All of the herbs listed here will be available at the Garden Club of Villa Park Annual Plant sale (May 12 & 13, 2017). For details and preorder forms (due April 20), check out the club website.
All of the herbs listed here will be available at the Garden Club of Villa Park Annual Plant sale (May 12 & 13, 2017). For details and preorder forms (due April 20), check out the club website.
Eight Great Herbs to Grow
Cilantro — is the International Herb Association Herb of the Year for 2017. Cilantro is a cooler weather herb, so some zones may not be able to grow it in the thick of summer. But fresh cilantro from the garden is so fragrant and flavorful, you'll wish you could grow it all year round! Successive sow a few seeds every two weeks in the same area of your garden to insure leaves to harvest all summer long. Besides putting Cilantro in your salsa try it in your rice.
1 1/2 cups basmati rice rinsed 3 times and drained
3 cups water
1 tsp. kosher salt
juice and zest of one lime
1/4 cup cilantro leaves, rough chopped
3 cups water
1 tsp. kosher salt
juice and zest of one lime
1/4 cup cilantro leaves, rough chopped
Bring the rice,
water and salt to a boil. Lower heat to medium low and cover, simmering until
rice is tender and water absorbed. Fluff gently with a fork and add juice and
zest of one lime, and cilantro. Fluff with fork until the lime and cilantro are
blended evenly.
Basil — Great cooked or fresh, even prolific amounts of basil can get used. Make caprese salads, toss it in pasta dishes and sauces, and whip up some fresh-from-the-garden pesto that you can use now or freeze for later. Basil likes light, but too much direct sun can scorch the leaves. Pinching it back (automatic if you use it often) promotes growth.
Caprese Salad
Serves
4 as an appetizer
8 ounces fresh
mozzarella
2-3 tomatoes
1 bunch basil
Extra-virgin olive oil
Sea salt
Black pepper
2-3 tomatoes
1 bunch basil
Extra-virgin olive oil
Sea salt
Black pepper
Slice the
mozzarella and tomatoes into thin slices. Lay tomato slices on a platter, top
with a leaf of basil, and then layer with mozzarella. Drizzle with olive oil
and sprinkle with salt and black pepper. Serve immediately.
Rosemary — This hardy plant is good-looking and versatile. Use
it in sauces, roasts, cocktails,
and more. Plant in a pot and bring in
for the winter, as it is not hardy below Zone 8. I am obsessed with herbal cocktails this year
so I have this wonderful cocktail for you to try.
Cucumber-Rosemary Gin and Tonic
1 cucumber
1 lime
3 sprigs rosemary
2 oz. Hendrick's Gin
4 oz. tonic water
ice
1 lime
3 sprigs rosemary
2 oz. Hendrick's Gin
4 oz. tonic water
ice
Peel one half of a cucumber, and
slice a lime into eight wedges. In a highball glass, add three slices of peeled
cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with
the back of a spoon.
Strain through a mesh strainer into
a second highball glass. Add several cubes of ice, and three slices of unpeeled
cucumber. Top with remaining gin and tonic, and serve garnished with rosemary
sprigs.
Thyme — I especially love thyme in potatoes (mashed or
roasted) and in a lemon butter rub on roast chicken. This small-leafed herb
packs a lot of flavor and is called for in many common recipes. We grow it as an edging and also among the
stones in the path because it is low growing and can handle the foot traffic.
1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
Salt
Freshly cracked black pepper
Honey
8 springs fresh thyme
sea salt; optional
Preheat the oven to 425 degrees F.
Mix together ricotta and lemon
zest. Season with salt and pepper to taste. Set aside.
Toast baguette slices in the oven
for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned
ricotta. Drizzle with honey, sprinkle with thyme. Serve warm.
Oregano — A kitchen staple, oregano from your herb garden will
definitely get used in sauces, roasts, dressings, and more. There are many varieties so always taste
yours to make sure you get the flavor you want before bringing home from the
garden shop.
1/4 cup cider vinegar
1 tablespoon salt
1 tablespoon sugar
2 tsp. fresh oregano leaves, minced
1 tsp. pepper
1 1/2 tablespoon fresh basil, minced (or 1 tsp. dried)
2 cloves garlic, cut in half, skewered on a toothpick
3/4 cup oil
Combine all ingredients, except
oil in a jar. Let marinate in refrigerator for 24 hours. Remove garlic. Add oil
and shake vigorously. Makes 1 1/2 cups.
Chives — Chives are nice in eggs, breakfast casseroles, in
mashed potatoes with sour cream, and more. Chives' pom-pom-like purple flowers
give your herb garden a nice touch of interest as well. And the flowers make a
great herbal vinegar. Chopped fresh,
chives are a great addition to another spring item, radishes. Spread some cream cheese on your fresh
radishes and sprinkle with chopped chives for a wondrous garden snack.
Parsley — Throw it in sauces and salads. Parsley may well be
one of the most ubiquitous herbs. It's a little more delicate than some of the
others, but worth it to grow, for sure. Fresh parsley is also a surprising
natural beauty ingredient that can promote circulation and has antiseptic
qualities. Combined with lemon juice, the Perfect Parsley Toner makes a
powerful skin toner and purifier.
Perfect Parsley Toner
1 cup water
1/4 cup chopped parsley
1 teaspoon fresh lemon juice
1/4 cup chopped parsley
1 teaspoon fresh lemon juice
Bring water to a
boil. Place parsley in a clean heatproof bowl and pour boiling water over it.
Allow mixture to cool completely, then strain out solids and mix in lemon
juice. Pour into a clean, airtight container.
To use:
Apply to your face with a clean cotton pad after cleansing.
Lemon Balm – Although
in the mint family it is not nearly as aggressive as some mint plants can
be. You still may want to contain it in
a pot. Lemon balm is a great seasoning
for chicken, fish and vegetables. You
can put the fresh leaves in a salad or toss them with fruit. The best way to use them is in lemonade.
For those who are still a bit leery of tisanes, try this
citrus drink and enjoy all the curative and relaxing properties of lemon balm
too!
3 cups loosely packed lemon balm leaves
6 cups hot water
Juice of 4 lemons (about 1 cup)
3 Tbls. light honey
Pack the leaves into a 2-quart wide mouthed jar or pitcher,
using a wooden spoon to bruise them lightly to release their aroma. Pour the water over the leaves and let them
stand for about an hour. Strain and
discard the leaves, then add the lemon juice and honey. Stir or shake before serving hot or chilled
with sprigs of lemon balm for garnish.
You can make this recipe with dried lemon balm. Use 3/4 cup dried lemon balm leaves, crumbled
and increase the water by 1 cup.
All of the herbs listed here will be available at the Garden
Club of Villa Park Annual Plant sale.
For details and preorder forms, check out the club website.
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