Orange and Spice Chicken - Weekend Recipe

This recipe is quick and easy for a weeknight meal or simple weekend faire.  It is perfect served with a side of ancient grains or brown rice.  The orange gives it a brightness to make you think spring!

Summer Savory

You can omit the savory if you do not have any on hand, but this special herb is an excellent companion to chicken and a must-have for the home cook, so grow a bit yourself this year.  It is an easy herb to grow from seed.

Orange and Spice Chicken

• 3 oranges
• 
  1 tablespoon cooking oil
• 2 10 ounces package baby spinach
  
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 1/8 teaspoon crushed red pepper 
• 1 pound skinless, boneless chicken breast strips 
• 1 teaspoon savory
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic, minced

Directions:

Remove peel and white membrane from 1 of the oranges. Section orange and cut each section into thirds; set aside. Squeeze enough juice from the remaining oranges to measure 2/3 cup; set aside. In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter. Cover and keep warm.

Meanwhile, in a small bowl, combine the 2/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper. Set aside.

Sprinkle chicken with salt, pepper and savory. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Whisk orange juice mixture with cut oranges; add to chicken in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

To serve, spoon chicken and mixture over Spinach with a side or grains or rice. Makes 4 servings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Unusual Topping Pizza with herbs and Summer Squash - Weekend Recipe

Today’s pizza leans toward the traditional style with a slight twist, using a tomato-based sauce as the base and broccoli as an unconventional, but tasty, topping. 

Pizza with Summer Squash

MAKES ONE 12-INCH PIZZA

1 cup prepared marinara or spaghetti sauce

2 to 3 tablespoons tomato paste (depending on how thick you like your sauce)

1 (10-ounce) prepared pizza dough or crust
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 summer squash, sliced 1/3-inch-thick (about 1 cup)
1/2 cup diced red onion
1 tablespoon snipped fresh rosemary
1 to 2 teaspoons snipped fresh summer savory
1 to 1 1/2 cups chopped broccoli florets (chop into 1/2-inch pieces)
4 to 6 slices turkey bacon, cut into 1-inch pieces then cooked (optional)

Directions:

Preheat oven to 475 degrees. Combine marinara sauce and tomato paste. Spread sauce evenly over crust, leaving a 1/2-inch border. Sprinkle with mozzarella cheese and distribute small dollops of ricotta cheese evenly over pizza.

Arrange squash slices on pizza as you would for pepperoni. Sprinkle red onion, rosemary and summer savory over the summer squash. Top with chopped broccoli and cooked bacon. Bake for 12 to 16 minutes or until crust is golden and cheese is bubbly.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Summer Savory - Herb of the Week

I did a post on savory back in 2010, but since it is the herb of the year for 2015 I thought I would revisit it.  There are actually 30 types of savory, Summer savory and Winter Savory, are two of the most common one is an annual the latter a perennial.

For this week I will focus on Summer Savory, to see the details of Winter Savory see my previous herb of the week post. Later this year I will do some follow up on a few of the other species.

Summer Savory (Satureja hortensis) the Herb of the Week and Herb of the Year.

According to some books summer and winter savory are identical in all applications except gardening. They have a long history of being used in cooking that stretches back in Europe at least 2000 years. Ancient Egyptians used savory in love potions.

 

summer savory going to flower

The Roman writer Pliny created the Latin name Satureja, which is based on satyr, the half-man / half-goat creature of ancient mythology.  Romans used it extensively in cooking and are attributed with introducing it to England.  The Poet Virgil suggested planting it near beehives because of the pleasant tasting honey it produced.

Summer Savory was considered valuable for heating, drying, and carminative action (reducing gas) according to Nicolas Culpepper.  It was even recommended as a cure for deafness.

To Grow

Summer Savory is an annual that can grow in all zones.  It has a branching root system and bushy finely hair stems.  It grows to about 12 to 18 inches and will bloom from midsummer through frost with white to pale pink two-lipped flowers.  The leaves are soft, hairless, linear and about 1 inch long attached directly to the stem in pairs.  The leaves are grayish, turning purplish in late summer or early autumn. The entire plant is highly aromatic.

Both types of savory grow from seed or cuttings.  Always use fresh seed as the viability is reduced after a year.  Summer Savory germinates quickly.  Sow seeds not more than ¼ inch deep in flats and transplant later, or plant directly into the garden.  Space plants about 10 inches apart and keep them well weeded.  Pinch them regularly to encourage bushiness and if the plants begin to flop, mound soil slightly around the base.  Keep them well watered for best growth.  You can also grow Summer Savory indoors in containers. If growing for transplant start later than you might other herbs as these can get very leggy with a hardening of the stems in limited light.

To Use

You can begin harvesting summer savory as soon as the plants get about 6 inches tall.  If you keep snipping the tops of the branches, you’ll be able to extend the harvest.  When the plant insists on flowering, cut the whole plant and lay them on screening or paper towel in a warn shady place.  When dry (about 48 hours) strip the leaves from the stems and store in an airtight jar.  Collect the seeds as soon as they start to brown, place in airtight jar with a bit of drying agent (desiccant) and store for next seasons planting.

The slender stems and small leaves of Summer Savory are pretty enough to tuck into flower arrangements for the table so one can enjoy the wonderful fragrance.  Savory is the origin of the word savory used to speak about food, so its link to cooking is well established. Not gown nearly enough by home gardeners, it is a common ingredient in meat and vegetable dishes, and especially popular in high-end restaurants. 

Summer Savory tastes like peppery thyme and blends well with most other flavors, helping to bring them together.  Use fresh or dried leaves to season beans of all kinds. It is popular in herb butters, soups, beef soup, eggs, snap beans, peas, rutabagas, eggplant, asparagus, parsnips, cabbage, Brussel sprouts, squash, garlic, liver, fish and quince.  German cooking is famous for savory and beans, and there are many claims that savory should always be served with beans as it is an anti-flatulent.

savory bread

Summer savory also fairly effective in treating a number of medical issues.  The active constituents are caracrol (carracol), p-cymene, and tannin, which is a mild antiseptic with astringent properties.

A tea made with summer savory can be used for occasional diarrhea, minor stomach upsets and mild sore throats.  In Europe it is taken by those with diabetes to alleviate excessive thirst.  The flavor is pleasant, but should be taken in moderation.  Steep 2 to 4 Tablespoons of dried herbs in 1 cup of hot water to make a medicinal infusion.  Limit yourself to 1 cup per day.  

Apply fresh sprigs to bee or wasp stings. Both Summer and Winter Savory are considered to have a reputation as aphrodisiacs.  The flowering tops can be added to a bowl of hot water to make a cleansing facial steam. Dried leaves give a wonderful scent to potpourri.  And using the fresh stems to craft an herbal vinegar can ad a fresh light delicious flavor to dressings and marinades.

Try these recipes to get a feel for the flavor of savory and how it works well with other herbs.

Recipes

Lentil Soup with Smoked Sausage 

This hearty soup, with its lentils and sausage, seems made for savory. A firm whole-grain bread would be ideal alongside. This recipes serves 4.

2 tablespoons cooking oil

2 ribs celery, chopped

1 large onion, chopped

1 carrot, chopped

1 pound lentils (about 2 1/3 cups)

1 1/2 cups drained canned diced tomatoes (one 15-ounce can)

2 1/2 quarts water, more if needed

4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory

1 bay leaf

1 3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 pound kielbasa or other smoked sausage

In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes. Add the lentils; tomatoes; water; dried savory, if using; bay leaf; salt; and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes. Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices. Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.

Chicken and Orzo

A perfect summer recipe, this is a quick and easy recipe for a fast dinner and most items can be kept on hand to make a quick meal. Serves 4

2 Tbls. olive oil

1 small onion, chopped fine

2 small cloves garlic, peeled and chopped fine

3 sprigs fresh thyme, striped from stems and chopped (1/2 tsp. dried)

2 cans 14 ½ oz. each) chicken broth

2 cups orzo pasta

1 lb. boneless skinless chicken breast, diced

½ cup Romano or Parmesan cheese, grated

freshly ground pepper to taste

½ tsp. summer savory, dried

In skillet, heat olive oil over medium heat.  Add onion and garlic and cook 2 – 3 minutes.  Add thyme and broth bringing to a boil.  Add orzo and chicken and stir.  Reduce heat to simmer and cover.  Cook until liquid is absorbed, about 20 minutes.  Stir in cheese and black pepper and savory.  Serve immediately.

Potato skin curls with herbs

3 cups canola oil
1-3/4 cups coarsely chopped mixed fresh herbs, 

           such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory
5 lb. medium Yukon Gold potatoes, washed and dried well
Kosher salt and freshly ground black pepper

In a 4-quart saucepan, combine the oil and 3/4 cup of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely.

Heat the oven to 200°F.

Using a paring knife, peel the potato skins about 1/4 inch thick and 3 inches long. (If working ahead, submerge the skins in water for up to 2 hours.)

Strain the herb oil through a fine sieve and discard the herbs. Return the oil to the pan, put a deep fat/candy thermometer in the oil, and set the pan over medium heat until it reaches 365°F. If the potato skins were soaked in water, drain and blot them dry. Working in batches to avoid overcrowding the pan, fry the peels until golden and puffed, 5 to 7 minutes. With a slotted spoon, transfer the peels to a wire rack set on a large rimmed baking sheet; keep the curls warm in the oven. Repeat with the rest of the curls.

Carefully add the remaining 1 cup of herbs to the oil (the oil will splatter). Fry until crisp, 20 to 30 seconds. Drain the herbs, using either a wire mesh skimmer or a fine sieve set over a heatproof bowl and then transfer to the rack with the curls. (Discard the oil once cool.) Toss the herbs and potato curls and season with salt and pepper to taste. Serve immediately.

Herb of the Week - Companion Plants

I've written on companion planting before, but I came across several new articles and resources on the subject, that I thought some updated info would serve everyone.

For a while it was believed that Companion Planting was only folklore and had no basis in science, however experts now call the interaction of plants allelopathy or "growth inhibition as the consequence of the influence of one organism on another."  The scents or air interactions as well as root excretions of certain plants will effect others.  Here are some examples of what I mean:

1. Legumes, such as peas and beans take nitrogen from the air and fix it for their own use, which will in turn benefit neighboring plants.
2. Some plants exude chemical from the root that repel insects, like the African marigold. This plant will give off a chemical called thiopene which repels soil nematodes.
3. Other plants may attract beneficial insects which in turn keep pests in check, like mint that attracts hoverflies.

Herb Companions

I have always known that tomatoes and basil enhance each other, so this year in my community garden I planted three varieties in the tomato bed to see which one has the best effect.

basil planted between the two rows of tomatoes

Chamomile, German variety (Matricaria chamomilla) improves the flavor of cabbages, cucumbers and onions.  The plant also accumulates calcium, potassium and sulfur which it returns to the soil.  These minerals are good for lowering the pH of the soil (making it more acidic) which vegetables like.

chervil

Chervil improves the growth and flavor of radishes and keeps aphids off lettuce.  Good to plant near dill and cilantro too.

chives 2014

Chives will improve the flavor and growth of carrots and a tea made from chives can be used to treat downy mildew on cucumbers.  I tried it on my rosemary for the same issue and it worked!

Geraniums will repel Japanese beetles and are a nice low growing addition to a rose garden.

Mint deters white cabbage moths, aphids and ant.  It improves the health of tomatoes and cabbages when grown near them.  It also attracts hoverflies and predatory wasps, but keep it away from your parsley.

Nasturtiums by tomatoes in cages.

Nasturtiums with work on wooly aphids, whiteflies and cucumber beetles.  Whitefly is a bug that likes lemon verbena, so I often plant nasturtiums in my lemon verbena pots. If I had known about the cucumber beetle thing, I think I would have ringed my community garden with nasturtiums before I planted anything.  As it is, I set in some seed only after the cucumber beetles ate alot!

purple sage

Sage is used as a companion for broccoli, cauliflower, rosemary and cabbage and carrots as it will deter moths and beetles because of its strong scent, but don't place it too close to the cucumbers.

marigolds encircling tomatoes

Scented marigolds (sometimes called Mexican or French marigolds) are the best at repelling soil nematodes, but remember a dense planting is needed, not a random plant here and there.

scented marigolds

Stinging Nettle helps neighboring plants to grow more resistant to spoiling. It also increases the essential oil in other herbs.  And a tea made with the leaves can be sprayed on plants to help them grow strong stems.

nettle

Summer Savory should be placed near the beans and onions to improve the flavor. I just discovered a midget variety that I think will work great around these plants.

Midget Summer Savory (Saturejus hortensis 'midget')

Tansy will keep away leaf borers and is very good companion in the fruit orchard or among the grape vines.

Resources: 

The Practical Organic Gardener by Brenda Little

How to Grow More Vegetables by John Jeavons

The Essential Herbal magazine - several recent editions from 2013 and 2014

Herbed Zucchini - Weekend recipe

Still have a zucchini surplus?  Does your famer’s market have a deal on them?  Try this recipe!

Herbed Zucchini

2 small zucchini

1 sweet red pepper sliced

1 Tbls. olive oil

1 Tbls. butter (optional)

1 Tbls. fresh minced herbs (basil, oregano, savory, sage, thyme, or any mixture of fresh herbs that you have on hand)

1 shallot, minced

1 clove of garlic, minced

Salt and pepper, to taste

Methods/Steps

Wash zucchini cut off both ends. Cut zucchini in half lengthwise, cut each half in half lengthwise. Keep cutting zucchini in half lengthwise, until you have what looks like long match sticks. Now cut the zucchini strips so it measures about 1 1/2 inches to 2 inches long. Heat olive oil and butter in pan, toss in shallot and garlic. Sauté until tender. Add zucchini and sweet red pepper, sauté until just tender. Just before removing from pan, toss in fresh herbs and salt and pepper to taste. Serve immediately.  Serves 6 to 8

September the month for potatoes - recipes

September is National Potato Month.  I have used this as an excuse to share potato recipes for years and this year is no exception.

In its native Peru, the potato has been a valuable food staple for nearly 8,000 years, and some 4,000 different varieties can still be found there. The Quechua vocabulary included over a thousand words to describe the cultivation and use of potatoes, and "the time it takes to cook a potato" was as an important measure of time. The potato was used as a staple medicine and was believed to ensure fertility.

When the Spaniards brought the potato to Europe in the 1570s, however, it was a different story. Europeans were suspicious of the plant, partly because they viewed it as a food for the poor and partly because it produced grotesque tubers underground and reproduced itself from those same misshapen tubers. Surely there was some deviltry associated with this! The matter was settled when in 1596 the Swiss botanist Gaspard Bauhin assigned the potato to the Solanaceae family: the same nasty clan that included the deadly nightshade, henbane, and tobacco—herbs long used as poisons, narcotics, and magic.

I love potatoes and since my husband is a Peruvian scholar, we don’t get to ignore, replace, or forego potatoes in our diet.  I even put together a “Spud Celebration” package.  This set of herb mixes is the best of the best for using on spuds and it comes with a list of the best eating potatoes and ways to prepare them.

So celebrate National Potato Month in style with these great recipes:

Green Chile Potato Casserole
Scalloped potatoes never had it so good!

5 - 6 potatoes, sliced with skins on
2 - 3 green chilies, cut into long strips
1 cup onions, sliced

1 tsp. summer or winter savory, dried
1 cup Longhorn cheese, grated
1/2 cup Velveeta cheese, thinly sliced (you can use Farmer's Cheese or Chihuahua Cheese if you dislike processed Velveeta)
3 - 4 strips bacon, cooked crisp
butter or margarine

Directions
Grease 13x9x2 inch pan. Layer potatoes, then onions, strips of chilie, Longhorn cheese, and last Velveeta cheese. Repeat until all the ingredients have been used up. Top with pats of butter and crumbled bacon. Cover tightly with aluminum foil. Bake at 350 degrees for about 1 hour.

Sweet Potato Casserole

Can’t forget the Sweet Potato, this recipes is good at Thanksgiving too!

2 cups sliced sweet potatoes

1 medium onion, finely sliced

1 cups frozen peas

1/2 tsp. dried marjoram

1 Tbls. butter

1/4 cup water

Directions:

Combine all ingredients and bake at 350 degrees until vegetables are tender.  About 40 minutes.

Tomato Potatoes

2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch pieces

2 garlic cloves, peeled

1/2 cup milk

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped flat-leaf parsley

3 scallions, trimmed and chopped

1/2 cup grated Parmesan

1/2 teaspoon kosher salt

2 pounds salad tomatoes (about 5 medium), chopped

Directions

Place the potatoes and garlic in a large saucepan and cover with lightly salted water. Bring to a boil; cover and simmer about 20 minutes or until a fork easily pierces a potato.  Drain the potatoes and garlic. Mash with a potato masher or a fork until smooth. Blend in the milk, butter, parsley, scallions, Parmesan, and salt. Gently fold in the tomatoes.

Recipe for Potato Curls

I love potatoes.  I think I have said that before.  I try not to eat too many of them as they can cause other health issues for me, but I love them, so when I eat them I want to enjoy them. One of my favorite appetizers is potato skins.  But with bacon, cheese and sour cream they are a calorie nightmare.  So what I have instead is a recipe where you get the great flavor and texture of the skins but not the calories.

Fried Potato skin curls with Herbs

These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll need only the potato skins for this recipe; save the flesh for other recipes, like potato salad, or mashed potatoes. Yields about 7 cups.

Ingredients:

3 cups canola oil
1-3/4 cups coarsely chopped mixed fresh herbs, such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory
5 lb. medium Yukon Gold potatoes, washed and dried well
Kosher salt and freshly ground black pepper

Preparation:
In a 4-quart saucepan, combine the oil and 3/4 cup of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely.

Heat the oven to 200°F.

Using a paring knife, peel the potato skins about 1/4 inch thick and 3 inches long. (If working ahead, submerge the skins in water for up to 2 hours.)

Strain the herb oil through a fine sieve and discard the herbs. Return the oil to the pan, put a deep fat/candy thermometer in the oil, and set the pan over medium heat until it reaches 365°F. If the potato skins were soaked in water, drain and blot them dry. Working in batches to avoid overcrowding the pan, fry the peels until golden and puffed, 5 to 7 minutes. With a slotted spoon, transfer the peels to a wire rack set on a large rimmed baking sheet; keep the curls warm in the oven. Repeat with the rest of the curls.

Carefully add the remaining 1 cup of herbs to the oil (the oil will splatter). Fry until crisp, 20 to 30 seconds. Drain the herbs, using either a wire mesh skimmer or a fine sieve set over a heatproof bowl and then transfer to the rack with the curls. (Discard the oil once cool.) Toss the herbs and potato curls and season with salt and pepper to taste. Serve immediately.

It is a fun recipe and frying herbs is an entirely different texture and flavor.

If you like potatoes, take a look at our SPUD CELEBRATION where we have our 5 best blends for cooking with potatoes .  In addition to the mixes and recipes you will receive a description of different potato types and what they are good for.

Growing herbs from SEED - Do's, Don'ts and Plants

I believe the reason winter doesn’t bother me much is I spend most of it thinking about spring. It's the time I order seeds and think about what I will grow in my home garden.  Some herbs grow well from seed, others should be avoided.  Here is my list of best and worst herbs to grow from seed.

Best Herbs Grown from Seed:

(It I say "resents transplanting," then you should try to sow them in place rather than indoors.)

BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.

BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.

CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.

CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.

DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.

LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.

MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.

MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.

SAGE (Salvia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.

SAVORY, SUMMER (Satureja bortensis) This is an easily grown annual being best planted in mid-May in our location directly to the garden where it is to grow with germination in 7 to 10 days. Grows to 12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes, beans and soups.

THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.

Worst Herbs from seed:

DON’T plant French tarragon and specific mint cultivars from seed. According to Nancy Bubel, author of The New Seed-Starts Handbook (Rodale Press, 1988), French tarragon doesn’t provide viable seeds and specific mint cultivars hybridize readily and, more often than not, fail to come true to the seeds listed in catalogs.

PARSLEY - Parsley seed is best started indoors and then planted in the herb garden. Although it is very slow to germinate, don't give up; Don't be discouraged!

Growing Tips:

Once you’ve purchased your seeds, pay attention to the information on the seed packet. But here are universal rules for successful seed starting:

DO plant in seed starting mix, not natural soil. Before your seeds sprout, DO provide seeds with the warmth they need by setting them on a warm furnace or a store-bought heat mat.

DON’T just place seeds next to a window. Place seedlings on a table directly underneath a shop light. These lights are usually enough to provide sturdy, stocky seedling growth.

DON’T use fancy “grow lights.” They are designed to help plants flower indoors, not sprout seedlings. Instead, use a cool white fluorescent tube light to give your seedlings an approximation of the sun they need, which is a lot.  Find them at any hardware store

DO keep seedlings close to the light—they should be almost touching the tubes. Adjust the distance between your herbs and the light. When seeds have to stretch for light, they become leggy and susceptible to garden damage.

DO keep seed lights on at least 16 hours a day

DO water seeds moderately. Steer clear of watering too much or too little

DO cover unsprouted seedling trays with clear plastic to regulate moisture levels

Nurturing herbs from seeds offers many benefits to the herb gardener: You get a head start in the garden; you can minimize the chance of introducing soil-borne diseases to your garden; you’ll save money; and you may even have fun along the way. So, if you have the time and the patience to start herbs from seed, gather your favorite seed catalogs and start plotting.

If you are not sure which seed catalogs to choose we’ve written a blog on seed and plant nurseries to get you started.  It ran last week – Here is the link: http://backyardpatch.blogspot.com/2011/01/herb-garden-planning-seed-catalogs.html

Savory - Herb of the Week

It is Wednesday again and time to give you some rejuvenation for hump day.  So here is the herb-of-the-week a post where you will find details and recipes on herbs we hope will  get you thinking creatively about growing and using them at home.  Now as you coast down into the weekend you have either a new herb on your list or something new to do with an herb you already know.

Herb of the week is Savory (both winter and summer)

Savory is actually two different available plants.  Satureia Hortensis  - Summer Savory, which grows well from seed is a native of southern Europe.  It grows to a height and spread of about 12 inches. It is an aromatic annual that will flower in pale lilac during the late season and after the frost will turn reddish.

Satureia Montana – Winter Savory, grows from cuttings rooted in sand or root division and is a North Africa native.  It grows into a dark green woody shrub with needle-like leaves and will get slightly larger than the summer variety getting 12 to 18 inches.  It is also bushier and denser and will live several years.



Summer Savory



Winter Savory

You can use the fresh or dried leaves from both for flavoring string beans, fish, cheese, and egg dishes, as well as stuffing and soups.

History

Whether used for its medicinal properties or to flavor food, Savory has been around since the days of the Romans, and before. The English word Savory means “Pleasing in taste or smell” and was derived from the Old French word savoure meaning to taste, which came from the Latin word satureia.

Historically, savory has a reputation for regulating sex drive.  Winter Savory is said to decrease sex drive, while Summer Savory is said to enhance it.  Romans used Savory as an herb and seasoning even before they used pepper. They used it as a medicine, a bee sting treatment, and an aphrodisiac. When the Romans brought it to England, it was used as an ingredient in stuffing rather than as an herbal remedy.

To Grow

Easy to grow, Savory, a close relative of Thyme, and a distant relative to Mint, makes an attractive border plant for any culinary herb garden. According to plant experts, it requires around six hours of sun a day in soil that drains well. Savory does not grow in full shade.

Winter savory (S. montana) is grown as a perennial in zones 5 to 9. It has foliage similar to summer savory but is spicier and evergreen in mild climates. The plant forms a mat 12 inches high. White flowers appear in late summer. You can propagate winter savory by layering or cuttings. A low-growing form, creeping winter savory (S. montana 'Procumbens'), is also available. Winter savory should be replaced with new plants every 2-3 years. You can propagate replacements from the original stock.  It can be pruned to form a loose, low aromatic hedge. Cut as needed prior to or immediately after flowering for culinary or medicinal use.

Plant summer savory in well-drained, moderately fertile soil and full sun. Space plants 12 inches apart. To ensure fresh summer savory all season, start a second crop in early summer for late harvests.  You can start summer savory from seed, sowing it outdoors in spring. Or start seeds 4 to 6 weeks early indoors.

To Use

Although Savory is largely a culinary herb, it contains oils and tannins that have mild astringent and antiseptic properties that can be useful in medicines.  Summer Savory is the type most often used for medicinal purposes.  Teas can be made for occasional colic, diarrhea, indigestion, flatulence, stomach upsets, mild sore throats, and as an expectorant.  It is also sometimes used in a tea by diabetics to alleviate excessive thirst. 

Externally, rubbing a sprig of Savory on wasp or bee stings provides instant relief.  Try using an ointment made of Savory for minor rashes and skin irritations.  The essential oil forms an ingredient in lotions for the scalp in cases of incipient baldness. An ointment made from the plant is used externally to relieve arthritic joints.

For cooking, try savory as a substitute for black pepper. Harvest summer savory as you need it. The rich aroma will be most intense just before the plant flowers. Use it fresh or dried for a pleasant sweet, spicy flavor to vegetables, meats, pastas, and rice. It is my favorite for tossing with beans and adding to soups. Add a bite of summer savory in salads, lettuce salads, potato salads, and serve chopped as a topping to hot dishes. You can also use the leaves in tea. In cooking, winter savory goes very well with both beans and meats, very often lighter meats such as poultry or fish.  Winter Savory is also a great mixing herb. It blends well with different culinary oreganos, thymes and basils and can be added to meat, poultry or fish. Its small leaves are the perfect compliment to herb cheeses or as last-minute additions to sautés. Even though it has a strong flavor when fresh, it does not hold up well to prolonged stewing. Famous for making its mark on beans, dried Savory also perks up stuffing and can be mixed with Sage, Thyme, and Bay. Add to ground Turkey or Pork with Fennel Seed, Cayenne Pepper, and Thyme. Or, add a pinch to Chicken, Seafood, or Tuna salad or to a hearty soup. There are very few dishes that a little Winter Savory won't make better.

Recipes

Herb Dressing

1 cup dried parsley  

½ cup each dried basil, thyme, savory, and marjoram

¾ cup olive oil

¼ cup vinegar      

Mix together dry ingredients and store in an air-tight container. Each time you need a dressing, shake together 1 tbsp. of the herbs mixed with ¾ cup olive oil and ¼ cup vinegar. 

Hearty Herb Blend

2 parts dried rosemary

2 parts dried savory

1 part dried thyme

1 part dried marjoram

Grind fine to use in a shaker or leave coarse.  Great salt substitute.  Good rubbed on roasts or added to stews.

Savory Herbal Marinade

For use on Red Meat:
2 1/2 Cups Red Wine
3/4 Cup Red Wine Vinegar
1 Small Onion or Several Shallots, chopped
2 Cloves Garlic, sliced
2 Fresh Greek Bay Leaves, broken into pieces
2 teaspoons each Fresh Thyme, Oregano and Winter Savory, coarsely chopped
2 teaspoons Salt

Allow meat to marinate overnight or for at least 12 hours.

To use on Chicken, exchange the red wine for white wine and the red wine vinegar for white wine vinegar. The herbs may also include French Tarragon, Lemon Thyme or Rosemary or any combination of those listed.

For Pork, add fresh mint to the White Wine Marinade.
For Fish, use lemon juice in the place of the vinegar and the Winter Savory chopped fine and be conservative with any other herbs.

If you prefer to cook without alcohol, you may substitute as follows:
For 2 ½ C red wine, Use 2 C apple juice 1/3 c cranberry juice and 1T Lemon Juice
For 2 ½ C white wine, Use 2 C white grape juice & juice from 1 can of mushrooms

Pickled Green Beans with Savory

Makes 6 pints

3 pounds of green beans

12 three-inch sprigs of fresh summer savory

1 quart of white wine vinegar

1 quart water

¼ cup pickling salt (do not substitute table salt)

1 Tbls. Sugar

Wash and dry beans.  Remove the stem ends and trim the beans to fit the jars chosen, leaving ½ inch headspace.

Prepare the jars, lids and boiling water bath.  Fill each clean dry jar with beans and two sprigs of savory in a non-reactive pan.  Combine the water, vinegar, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally.  Pour the hot liquid into the jars, just covering the beans.  Wipe the rims and attach the lids securely.

Place in a boiling water bath and when the water returns to a boil process for 15 minutes.  Remove the jars, cool, labels and store.

These recipes are just one aspect of the Backyard Patch. To read our herb research, or see a listing of our 200 +  herbal blends for cooking, tea and bath, including many that contain savory visit the Backyard Patch on-line at www.backyardpatch.com

All recipes copyright 2010 Marcy Lautanen-Raleigh and should not be copied without permission of the blog owner.