You all know that I love my herb garden. To me, gathering fresh herbs and using them in cooking is one of life’s greatest pleasures. Herbs lend flavor and aroma to our gluten-free cooking and make a simple dish come alive with added pizzazz. I use herbs in everything: rosemary sprinkled on potatoes, basil in homemade pesto, mint in Mojitos, dill in potato salad and homemade pickles, oregano and marjoram in Mexican stews, parsley in Chimichurri, chives in chive oil…the list goes on.
Carol Fenster's Herb Garden
There’s something really special about snipping fresh rosemary or fresh basil or any of the other wonderful herbs and then cooking with them immediately, without having to open a plastic bag. And, it’s much less expensive and most herb plants are quite forgiving. Here in Colorado, we can start putting out herb pots by the end of May (any earlier and we run the risk of frost) and you can often find herb plants at grocery stores, but certainly in nurseries. So, visit your local nursery or grocery store (some carry herb plants) and buy your favorites. It’s not too late to plant.
Here are some tips to make the most of your herbs:
[1] Buy healthy plants. It’s too late to grow herbs from seed, so look for the healthiest plants you can find with no signs of disease or blemish. Plant them soon after getting them home; I’ve had herbs die while waiting to plant them.
[2] Choose a good location. My herbs prefer a patio on the northeast side of my house that gets mild morning sun, but is shaded from the harsh afternoon sun. You might experiment with different locations to see where your herbs grow best. I grow them in big pots rather than in the ground so the rabbits can’t eat them, but put them in your garden plot if you have one.
[3] Give herb plants lots of TLC. Although most herbs are fairly forgiving for those who are green thumb-challenged, be sure to plant them in good potting soil and water them as directed. Some need lots of water; others don’t. Follow the instructions that come with the plant. If they start to flower at the top of the stem (called bolting), pinch the buds off right away or else the flavors may diminish and the plants may produce fewer leaves.
Preserving Your Bounty
I give herbs to my family, my neighbors, my friends, yet there’s always more than I can use. And with our lovely Colorado fall, I will be snipping fresh herbs well into October when we usually expect our first frost. I hate to throw anything away, so here are some tips for preserving summer’s herb bounty: Here are 3 ways to make them last longer:
[1] If I have more than I need now, I clip the stems at a 45-degree angle, and keep them fresh longer by refrigerating them in a glass of water. I shroud them in a plastic bag to lock in moisture and protect them from absorbing other flavors from the fridge. Then I can just reach in the fridge for a snippet of whatever herbs I need. This works especially well with parsley and basil, the herbs I probably use the most. If the water gets murky, replace it.
[2] To dry your herbs, here a few thoughts. If the herbs are “hardy” like thyme, oregano, rosemary, or bay leaves, try this easy way of drying them. Wash and dry them thoroughly. I sometimes spin them dry in a lettuce spinner, then blot with paper towels. Arrange them in a single layer on a dry paper towel and microwave them in 30-second intervals, turning the leaves over for even drying. Keep doing this until the herbs are crisp and brittle. The whole process should not take more than 2 to 3 minutes, maximum and watch carefully so you don’t burn the herbs.
[3] You can also freeze what we call “soft” herbs such as dill, mint, parsley, basil, and chives. Place whole sprigs in a plastic bag (one herb type per bag), label the bag, and freeze for up to 6 months. You can remove as many sprigs as you wish. Break off the leaves and add to whatever you’re cooking. The leaves may look a little bruised or somewhat darker, but the flavor will still be there.
If you didn’t grow your own herbs this year, make a note on your calendar to do it next year. You’ll love growing your own herbs, I guarantee!
