The changing world - how herbs can help - Weekend Recipe Marinades!

 At Backyard Patch Herbs we are always trying to be helpful and informative about why herbs are so great.  I know, I think they are really great, but you only have to go as far as you want! Some of the things we are trying to do to be more helpful, is demonstrate the easy ways to use herbs at home.

Food prices are going up so we all need to get the most out of our food budget, the Herb Mixes of Backyard Patch Herbs are still a reasonable price with a long shelf life (18 guaranteed) even though they have no preservatives.  Some of the quickest and easiest to use for cooking are our rubs, marinades and dressings.

I created some fliers about how to use herb marinades. rubs and dressings which I will share over the next few days along with a few recipes.  We will start with marinades to help get the most flavor even from a cheap cut of meat.

MARINADES

            Marinades are particularly well suited to beef and game, but can be used to liven up the mild flavor of chicken and all its relatives.  Marinades are created using a blend of oil, vinegar and seasonings that is then used as a soak for the item before it is cooked.  The ratio is generally 2/3 cup oil to 1/4 cup vinegar (or lemon juice) and herbs to taste usually around 2 tablespoons of dry herbs, more if you are using fresh. Add the dry herbs to water before adding them to the vinegar and oil.  If they are fresh just chop fine. 

The high acid content of a marinade (from vinegar) helps tenderize meat as well as impart wonderful flavors.

Always prepare your marinade in a shallow non-reactive dish or pan just large enough to hold the meat comfortably.  Be sure to turn the meat so the flavor will permeate all surfaces evenly.  Very thin cuts of meat can be marinated an hour or so at room temperature, but roasts and larger cuts should stand longer, even up to two days in the refrigerator.  Just remember to turn the meat every few hours and let it return to room temperature before cooking.

When marinating chicken, a few hours to overnight is generally long enough.  Lemon is a perfect flavor for chicken so substituting Lemon juice for the vinegar is perfect.  If you are marinating fish no more than an hour in the marinade is recommended.  The soft flesh of fish easily absorbs marinade and the acid actually “cooks” the fish, so too long can damage the texture and flavor. It is recommended to place the marinade on the fish and then cook immediately in foil, or use as a baste while grilling.

Marinade on vegetables does not need as much acid as meats and can be made with just oil.  With vegetables, one can soak them in the marinade or brush it on during grilling. Adding a bit of honey can sweeten bitter vegetables.

Backyard Patch Herbs makes a selection of Herb Seasonings to create marinades as well as dressings that double as a marinade.  For a complete list of these, check out our on-line catalog: marinades and dressings.

The Marinade Mixes at BYP include one specifically for chicken as well as several that can be used on any kind of meat or on vegetables.

Lemon Sage Turkey Rub

• 1 package BackyardPatch Lemon-Sage Marinade
• 3 Tbls Lemon Juice
• 4 Tbls olive oil
• 1 ½ tsp salt
• 2 tsp fresh ground pepper

DIRECTIONS

Whisk together Lemon-Sage Marinade, lemon juice, olive oil, salt, and pepper to make a paste.  Rub mixture over and under skin of turkey. Roast as usual.

Mediterranean Marinade

• 1 ½ Tbls. BYP Italian Dressing/Marinade Mix
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 2 Tbls. lemon juice
• 1 tsp. oregano
• 1 tsp. grated lemon peel

DIRECTIONS

Mix together.  Use to marinade meat, poultry, seafood or vegetables.  Can also be a baste on meats and vegetables.

Grilled Provençal Shrimp Skewers

• 1 1/2pounds peeled and deveined large shrimp
• 1/2cup mayonnaise
• 2 teaspoons Backyard Patch Provencal Marinade
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

Heat grill to medium-high. In a medium bowl, toss the shrimp with the mayonnaise, Herbs de Provence, salt and pepper.  Thread the shrimp onto 8 skewers (soaked if wooden) and grill, uncovered, until cooked through, 3 to 4 minutes per side.

 

New Feature - Monthly Herb Tea Crafting Ideas

I have a boat and a garage and a house full of tea recipes.  Some I learned, some I crafted from scratch some I created by accident. I share them regularly on the blog (you can find them by searching Tea Recipes on the blog) but I thought it might be nice to be more organized about it and share some tea creating ideas every month. These will include recipes for tea, recipes for items to serve with tea and highlights on herbs to grow for making tea. 

I started my first herb garden in 1992, because I love herb tea.  However I wanted my herb (caffeine-free) tea to be as nuanced in flavors as the black teas I also enjoy, like Earl Grey with a hint of orange from bergamot oil, or Assam Tea which has a chocolaty finish to go with the malty strong flavor. What was available in the stores were generally single herb teas like peppermint or chamomile and those were not subtle. So I began experimenting with herbs and their flavors and creating combinations.  

I started with two-herb combos like Lemon balm and Lavender (now called Lemon Lavender Splash and made with multiple lemon herbs) or Lemon balm and peppermint (called Lemon Peppermint and made in the winter because of its throat-soothing properties.) Then I moved to three and four herb combinations like Dreamtime (chamomile, lavender and catnip,) Headache Relief  a combo of lavender, rosemary and thyme and Nerve Soothing (sage, thyme, marjoram, chamomile, because you can be soothing without lavender.)

Once I gained confidence in my blending skills, I began making multi-herb blends like my popular hot and iced tea called Calming Spirit named so because it is made with relaxing herbs of spearmint, lavender, chamomile, rosemary and cloves for color. Now I can create a tea with any number of herbs and spices and enjoy a side hustle of custom tea blends for groups, events and weddings.  If you have questions about herbs for your tea, please ask in the comments down below.

There are many recipes I have made or adapted to try at home, use in cocktails and tryout for programs so I thought I would share some of these experiments and perhaps a few of my commercial failures with you and let you judge them for yourself. And since herbs are best with shortbread and scones, I will share a few of those recipes along the way as well.

As it is May I decided to start with an iced teas, you can then enjoy a cooling blend as summer heats up. Although as I write this is is not yet very warm, I am hopeful that by publication it will be warm enough outdoors for you to enjoy these recipes on your porch or deck.

Tea Idea to Start

Lemon Verbena-Apple Mint Tea
Nothing is more refreshing in the summer than lemon verbena iced tea, and a hint of apple and mint adds a twist.

1 cup fresh lemon verbena leaves, loosely packed
½ cup fresh apple mint leaves, loosely packed
2 quarts water

Bring water to a boil.  Turn off water and add the herbs, bruising them slightly.  Cover pot and let sit for 10 minutes.  Strain out herbs, allow to cool and add ice.

Another Tea Idea

Now if you do not bring in your lemon verbena plants for winter like I do , you might not have any of that herb just yet, so here is a recipe you can make with kitchen herbs, or those you can gather at the grocery. I shared this years ago in my herbal newsletter - which is now called the Good Thymes....

Nippy Iced Tea  

• 5-6 stems catnip
• 4-5 stems peppermint
• 4-5 stems lemon balm
• A bit of sage 1-2 leaves

Because you are dealing with stems of herbs, place the stems in a roaster pan pour boiling water of them and let steep 20 to 30 minutes.  Chill and serve over ice with a splash of fresh cool water. Start with one quart of water and if it is too strong add another quart.  Allow to cool then serve with ice.  The mint is cooling and refreshing while the lemon balm is uplifting.  The catnip and sage will help with allergies too!

Stop back next month for more tea ideas!

Introducing Herbs into your Garden with a Container

Happy Mother’s Day!  At least once a year I go back to my roots and remind myself why I cannot seem to exist without herbs.  I do not mean why I am a gardener.  That is genetic inheritance.  My grandparents on my mother’s side were farmers.  My grandfather on my father’s side was a flower gardener.  My father’s mother is the one who helped me to plant my first garden with pansies, bleeding hearts, columbine and coral bells among other plants.  So the gardening part was well ingrained before I was 10.  As a result Mother’s Day which is close to the frost free day for my area -- when outdoor gardening risks diminish, is a weekend I love to garden.

Herb gardening is uniquely mine in my family.  I really like to look at flower gardens, but except for a few old fashioned perennials I never grew many flowers.  Instead I prefer greenery, so I think that is why the herbs work so well for me.  And I find it fun to experiment with the vast flavors that herbs provide.  That keeps the scientist hidden inside me happy too!

When you cook with herbs it is not really just about adding fresh or dried chopped herbs to a dish.  It is much more subtle to make an herbal vinegar with fresh herbs and use it to craft a salad dressing or a marinade.  Or produce an herbal butter that you dot over plain steamed vegetables to bring out their true nature.

All of these suggestions can be done with a few herbs in pots on the patio.  So let’s discuss container gardening with herbs!

The most important thing to keep in mind when container gardening is that  this type of herb garden needs some attention in watering and timely pruning. And remember when placing plants in a container is to choose those with similar needs.  Herbs like marjoram, oregano, sage and thyme  all love lots of sun and need good drainage can all be placed together.  Any type of lettuce can be grown with others, but basil does best with other basil. Herbs can be cross-planted, so let basil and oregano share a pot.  Cilantro and dill with their light leaves look good together. When planting dill or cilantro, sew seed rather than purchasing plants.  In the hot months these will bolt (go to seed) so you can preserve a summer harvest by dropping a few new seed into the pot every two weeks.

If you like to combine herbs in containers, remember to place taller growers in the center and lower growers on the outside edges.  Thyme is a great companion in the pot to Basil, Dill and Tarragon.  Tarragon which can get 3 feet tall in the ground will be a much smaller grower in a pot, so remember to plan accordingly.  When choosing perennials for the container, try dwarf varieties or hybrids which generally have all the flavor and scent of the original cultivar, but often have a more decorative leaf and generally a smaller growing habit.

Planting your Containers

After deciding what herbs you would like to plant, you want to go and get the following supplies:

• Containers
• Potting Mix / Soil Mix
• Herb Seeds and/or herb seedlings
• Spade
• Watering can
• Base filler

A soil mix in the pots high in organic matter is a must.  I create my own blend rather than buying something that may not last the season.  5 parts top soil; 2 parts cool compost or peat moss; 1 part course (not play) sand.  The sand increases the oxygen and the compost provides the organic matter.  Later in the season I use a mix of 50% top soil and 50% compost to top off the pots as the soil sinks.  This adds more nutrients and replaces what is lost to erosion.

Select pots with holes in the bottom or sides, so excess water can escape.

Choose large pots, such as 12- to 24-inch-diameter planters. Choose plastic or composition planters instead of clay, which allow less water to evaporate from the soil.

If you are just starting out, you might want to use herb seedlings as they require less work than growing your herbs from seeds.

Once you have gathered all your supplies together, it's time to start creating your container herb garden!

Place a base filler in the bottom of the pot to aid drainage.  You can use Styrofoam peanuts, crushed aluminum cans, broken clay pots, or anything similar.  About an inch or so in the bottom is great.  Then fill your container with soil mix.  The amount of soil you put in depends on whether you use seeds or seedling to plant your herb garden. In general, if you are using seeds, fill your container to about 1 inch from the rim so that you will have room to cover your seeds with a little additional soil.

Always check the instructions on the seed packet as they will usually give you more detail on how best to plant your seeds. If you are using seedlings on the other hand, you want to cover the base of your container with only a few inches of soil so that you can fit the seedlings in. When you have arranged all your seedlings in the container you can fill the spaces around them with more soil.

As with seeds, you also want to follow the instructions that accompany your seedlings. If your seedlings to do come supplies with instructions, you can try looking up the information on the internet. These instructions are important for telling you the best growing conditions for your herbs. You might need to move your containers around to give them access to sufficient sunlight to help them grow.

Finally when you are done, give your containers a good watering! And of course do not forget to water your herb garden over the coming days.

Follow these steps and it shouldn’t be long before you have a beautiful and bountiful container herb garden just brimming with delicious fresh herbs!

Using the Herbs

There are simple ways to start using herbs.  Like individual sprigs of rosemary over broiled lamb chops;  Or adding ribbons of basil to your completed spaghetti to give it a burse of bright flavor.  Or mixing chopped fresh chives into butter whipped with sour cream for a topping on any kind of potatoes that makes them a special treat.  These can make using herbs simple, fast and give you a new taste on the palette. 

If your window or patio herbs start to get tall, cut them.  Fresh herbs will keep in the refrigerator for several days with the stems wrapped in a damp paper towel and popped into a zip seal bag.  If longer storage is needed, chopped them and place the herbs in an ice cube tray, cover them with water and freeze.  When you cook soup, stews, chili or sauces, just drop in a cube.  If you like many, pop dinner into the crock-pot, remember herbs lose flavor during long cooking times, so just drop in a few cubes when you get home and by the time you are ready to eat the fresh dynamic of the herbs will be released  just by reaching into the freezer.

Just a few last tips:

1. Chose containers with trays or get trays and fill them with pebbles.  Herbs do not like to have wet feet, but they also like to have a bit of water to draw on in the heat of the day.  Placing the pot in a tray will keep you from watering twice during the hot days of summer.
2. Don't let your herbs flower, unless you want to look at rather than eat them.  Herb flavors change when they create flowers, so cut those flower heads off to preserve the best flavors for cooking and tea.
3. Throughout the growing season pinch back the ends of the branches to promote more branching and the production of more leaves to harvest.  Check daily for dryness and water when t he soil is dry about 1" depth.  Do not overwater and provide good drainage.
4. To test soil for dryness, poke your finger into the soil: If it feels dry to a depth of one inch in a 12 inch pot and two inches in a 24 or larger pot, water.
   
   

 

Foot Soak for Sandal Season - Bath Blend of the Month

To prepare you for the sandal season, try this easy to craft foot soak with some fresh ginger and a bit of hot water. Ginger improves skin elasticity and evens skin tone, which further helps improve skin texture. Packed with antioxidants it can help restore the rough surface of feet.

Foot Soak for Pretty Feet

1 cup grated ginger
olive oil
hot water
foot basin
towel

Grate the fresh ginger. Fill the basin with hot water. Squeeze the ginger gently over the basin, then add to the water. Sprinkle in a few drops of olive oil. 

To Use: Place feet in container and cover with towel to help hold in the heat. Soak feet for 15 minutes. Towel dry feet and put on warm socks. You will be ready for sandals in no time.

Plant Theater for May Day

 A Plant Theater, according to the Chicago Botanic Garden is a traditional English presentation of exceptional plants. The plants are potted and placed on tiers of shelves to highlight a collection of the same plant.  They can have 3 to 5 shelves and are ususally decoratively framed. Herbs, flowers, succulents can all be part of these seasonal display areas. 

I like the more traditional shape and design of a Plant Theater with crown molding and an almost inside the house look, but any set of shelves on which you display plants will work.

Here area few different images of the Plant Theater at the Chicago Botanic Garden.  For those familiar with the garden, the Plant Theater is located by one of the entrances to the English Walled Garden.  As it is one of the places at the Botanic Garden with a number of herbs as well as a relaxing formal organization, I enjoy stopping there every time I visit the Botanic Garden.

These are all Mums taken in October 2020.  During lock down in 2020 we visited the botanic garden every month during the season when it was open to the public to enjoy an excursion outdoors.  We picked different areas to explore, but came back often to the English Walled Garden.

It has other attributes besides the Plant Theater, There is a a stairway filled with scented geraniums.

There are sculpted garden shrubs surrounded by seasonal plants

I love to walk between plants, reach down and touch them with the tips of my fingers.  Besides my raised hill garden where I do that all the time, this public garden is a place I can do it as well.  They have brick paths lined on each side with a selection of scented herbs. Some have great texture like soft fuzz lambs ear varieties, or strong scent like garlic chives. And of course there are a number of different thyme plants.

The Plant Theater was originally installed in 2019 and is changed regularly by the horticultural staff. so I have a number of images of it. You can see the spring bulbs, like these grape Hyacinth in Spring and succulents in late fall. Last summer they had Mini Hostas.

The Walled Garden is a must see and here is why I started visiting. They have a Sundial.  I am obsessed with Sundials, I want more than one in my garden, so I collect images to decide what style I want.

For details on my Sundial search, check out my previous posts.

The Sundial in the Walled English Garden is a horizontal sundial with an equatorial spike, rather than a wedge which allows you to read the time in simmer and winter.

Enjoy this May Day with a trip through the garden, real or virtual!