Brighten Up Your Dish & Your Day

When I cook with herbs I prefer fresh over dried hands-down. The fresh aromatic fragrances brighten up foods instantly as opposed to their dry counterparts which require more cooking time to diffuse their flavors into the dish. Creating and tending to herb gardens has become a very popular hobby over the past few decades. Their popularity is a direct reflection of the culinary boom which has spread across our country at an astounding rate. To create yours I recommend a square plot, a 3-foot cross-shaped path divides it into 4 sections. Each section should contain similar or complementary plants. Of course, fertile soil is essential along with moisture, sunlight, and TLC. The following herbs are tops on my garden list. Complete with recipe tips.

photo courtesy Unsplash

Parsley is underappreciated but very easy growing. It thrives in partial to full sunlight and can be harvested once it reaches 6 inches and will top out at 18 inches. Ideally, soil pH should be 6-7. I use fresh chopped parsley, melted butter, and garlic on a perfectly grilled porterhouse steak. Parsley...it's what's for dinner.

Tarragon is one of my favorite herbs, this fragrant, delicate herb has a mild note of anise in its flavor profile. Tarragon thrives in partial to full sunlight and grows well in neutral pH soil. This shrub will grow 4-5 feet tall but it's the leaves you will harvest. I love to steep tarragon in vinegar and then use the potion to make a hot German potato salad.

Rosemary requires 4 conditions: sun, good drainage, air circulation, and slightly sandy soil. Watering the soil only when dry will yield 3-5 foot tall bushes full of deep pine-scented aromas with a flavor to match. This robust herb works great with full-flavored meats like a leg of lamb. Rub the leg with chopped rosemary, garlic, dijon mustard, and olive oil before roasting.

Sage, like parsley, is one of the easiest herbs to grow. Sage requires full sun that isn't too hot, good drainage, and the leaves need to be kept dry, so watering at the base is important. Soil pH is not as important with sage, as it is with other herbs. Poultry is one of its best allies in the kitchen however; I love it sauteed in browned butter with pumpkin-filled ravioli.

Lavender isn't only beautiful, it's fragrance is without equal in the herb world. Lavender thrives in full sun, and well-drained, mid pH soil. Harvest lavender when the purple buds start to bloom, tie them into small bunches, and let them dry in a warm dry spot. The herb can be used in many savory dishes but, it is also great in sweet treats like scones and cheesecake.

photo courtesy Unsplash

Thyme is a highly aromatic herb that performs well in dry, sunny conditions. Leave thyme alone during its maturation for a hardy yield. It is a great ground cover so planting it to fill in the cracks or as an edger is perfect. I recommend using it to create a compound butter with grated lemon zest. Use the butter to top your next fish or chicken dish.

Cilantro will provide you with 2 herbs in one, the leaves and the seeds, also known as coriander. Cilantro prefers partial shade and moist, mid pH soil. Cilantro is very delicate and requires TLC during maturation. Of course, one smell reminds us of salsa, cilantro is also great for dressings including this cilantro lime salad topper. Puree cilantro, garlic, lime juice, Greek yogurt, jalapeno, and olive oil until smooth.

Chives have many close relatives including garlic, shallots, leeks, and scallions. They thrive in rich, organic, mid pH soil and need a good amount of moisture. Like its relatives, the flavor is best described as onion-like with chives being the subtlest of the group. Mince chives for garnishing dishes like Swedish pancakes topped with sour cream.

Peppermint grows best in moist partially shaded conditions. Mint grows quickly and most home gardeners grow them in pots placed throughout the garden or dedicate a section exclusively marked...mint. If you love tea, this herb is a must or extract the oils to flavor ice cream and candy. A refreshing Mojito is my favorite summer-time drink.

photo courtesy Unsplash

Basil, the "King of Herbs" in my opinion, is a member of the mint family. Like its close relative, this aromatic herb is easily identified by smell alone. Full sun, fertile soil, occasional watering, and continual top-pinching will keep it low and promote broader leaves. Basil is great in salads, sandwiches, and wraps. For hot dishes add it towards the end. For me, it's all about making fresh pesto.

When choosing the herbs you wish to plant consider the growing habits of the plants. Lower growing botanicals should be in the front closest to the path. More aggressive plants such as mint are to the rear. Overall, make sure harvesting can be done as easy as possible as not damage the other foliage. When planting your seeds or sprouts spread them randomly, not in rows. Wayward plants will stick out like a sore thumb taking away from the lush beauty of your prize-winning garden. Once an herb is harvested work remaining greenery into the soil to decompose, enriching the soil for the next round. One last tip, if you don't have the time to tend your plot, don't bother, these delicate, flavor-packed producers will produce great flavors when nurtured properly.