- Basil
- Basil comes in several different varieties, and I usually plant at least
two or three of them. My favorite is the old standby, Sweet Basil, with
large green leaves and a fine scent and flavor. I also like Bush Basil,
which has a similar scent and flavor, but has a compact, bushy habit, and is
covered with tiny green leaves not much smaller than a dime. My third choice
is usually either Purple Ruffles or Dark Opal Basil. Both have a lovely dark
purple color, and both have a habit similar to Sweet Basil. Purple Ruffles
Basil is distinguished by its deeply fringed and ruffled leaves, and makes
an interesting garnish.
I like to use Basil in Italian cooking and in grilling marinades. I also use
it fresh with fresh garlic, Parmesan cheese, and olive oil to make a
pungent and tasty pesto. Finely shredded leaves also may be mixed with salad
greens, but use sparingly, as they can have a strong flavor.
- Chives
- Chives are related to onions and garlic, and have a mild, sweet onion
flavor. Most people are familiar with the traditional "sour cream and Chives
on a baked potato" routine, but Chives can replace or accompany onion in
almost any recipe where a milder flavor is wanted. They are especially nice
in salads where raw onion can be overpowering.
- Dill
- Dill has come out of the pickle jar in recent years and resumed its
place as a favored herb with fish and chicken. Dill goes well with most
grilled, poached or baked fish, and adds a new flavor to old standby
chicken dishes. Try mixing a little fresh or dried Dill into your usual tuna
salad recipe for a change of taste. A little fresh Dill mixed with salad
greens will add a light flavor, but may be drowned out if highly seasoned or
heavy salad dressings are used. Its feathery fine leaves also make a pretty
garnish.
- Lavender
- I include Lavender in its traditional place here under Herbs although I
have never used it in cooking. I love the scent of Lavender, and sprigs of
it placed in closets and drawers are said to repel moths and other insects.
Crushed Lavender leaves in a tub of hot water also make a fragrant and
soothing bath at the end of a long day.
- Oregano
- Oregano is another common Mediterranean herb, and is most often found
in Greek and Italian cooking. It has a spicy, peppery flavor that goes well
with pizza and lasagna, and is an excellent addition to grilling marinades
for most poultry, meat and fish.
- Parsley
- No, Parsley is not just a garnish! Parsley comes in several varieties,
the two I usually grow are Curly Leafed-Parsley and Flat-Leafed (or
Italian) Parsley. Leaves of Parsley added to salad greens brightens the
flavor of other salad ingredients. Chewing a sprig of parsley will sweeten
the breath, and is said to have a calming effect on unsettled stomachs.
- Rosemary
- Rosemary is one of my favorite herbs, although it has a strong, piney
scent and flavor some people don't like. Rosemary is an evergreen shrub native
to the Mediterranean, and is used in much of that area's cuisine. My Rosemary
bushes are 3 years old this spring. I started with three tiny plants in pots,
and two of them have survived both winter and my dad's over-zealous pruning.
I use Rosemary in my beef and barley soup, to flavor roasted chicken (along
with lots of garlic, yum!), and in a recipe for Italian style bread that I
developed based on something served in one of my favorite restaurants.
Rosemary dries well and keeps well in an air tight container, without loosing
much of it aromatic oils.
- Sage
- Most people are familiar with dried Sage as a stuffing ingredient in the Thanksgiving
turkey or as a distinct flavor in their breakfast sausage. Fresh Sage has a similar flavor,
but can be used in many more ways. I like to place a few leaves under the skin of a chicken
or turkey before roasting, or add a few to homemade chicken soup or stew. Used sparingly,
finely minced Sage is also a tasty addition to salad greens.
I thought Sage was supposed to be an annual in this area! I planted
Sage from seed at the same time I planted my Rosemary shrubs, and I haven't
replanted since! The plants are getting a little too woody, and are in need of
severe pruning (I guess I'd better get Dad's lopping shears!) or replanting altogether.
- Tarragon
- This year will be my first try with Tarragon. I have most often encountered
Tarragon as a flavoring for vinegar and for chicken and fish. I am looking forward
to experimenting with this herb in salads, as well as other dishes. My herb book tells
me that Tarragon is also a perennial, so I had better choose its location in my garden
carefully. I don't want another Sage situation on my hands!
- Thyme
- My first encounter with fresh Thyme came a few years ago when a friend used
some in a dish she prepared for a potluck at work. It was, as they say, love at first bite!
Last year, unfortunately, I planted the creeping variety of Thyme, and it crept all over
the garden! I'm going to dig that up, maybe try to replant it as a ground cover somewhere
else (it's a perennial and grows like mad!), and substitute a more restrained variety in the
herb garden.
Thyme is an excellent accompaniment to almost anything. Add some to homemade
chicken salad, along with diced green onion, radish and celery, and you won't be able
to keep it in the refrigerator for long. I tried a little in an omelette last Sunday morning with
some sauteed mushrooms, bacon, and onions, and a little cheddar cheese. That's one
experiment I intend to repeat as often as possible!
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