Herbs are a joy to grow and even more of a joy to use in your cooking. Growing your own is so easy to do and with a bit of experimenting you will be using them all the time.
Another bonus is that they have no calories – so, for example, chocolate mint can be used in recipes in place of chocolate, allowing you to enjoy the flavour even though you are watching your calorie intake.
Now is the time to look through the gardening magazines to get some ideas. If you are a beginner, or someone who could use a bit of help, I have listed some of the more common kitchen herbs below, with a couple of not so common additions.
Check out our list of potted herbs available for 2016 and start planning. If you have any questions please feel free to email us at firstname.lastname@example.org.
FAVOURITE KITCHEN GARDEN HERBS
Basil – many varieties available. Start with sweet basil and once you become familiar with it experiment with the many other varieties. Try fresh basil on a bagel with fresh, local tomatoes, add it to an omelet, salad, pizza and more.
Sweet marjoram – this is an herb that is often ignored because people don’t know how to use it. Add it to meat dishes, soups, breads, cheese dishes and more and it won’t take long for you to appreciate the flavour.
Parsley – curled, italian, plain, root are a few of the varieties. Curled is probably the most popular although Italian is the one that chefs use in their cooking. Root parsley is exactly what is says – the root of the plant.
Rosemary – tender perennial in our zone so it will have to be brought inside over the winter. (I will have a blog in the fall on how to do that easily and painlessly). In the meantime us it in stews, with chicken, with vegetables or enjoy a cup of rosemary tea.
Sage – add colour with golden or purple sage. Garden sage is generally the most popular, used in stuffings and stews. If you have a sore throat drink a cup of sage tea and it will offer relief. Or pick a leaf and chew on it for even faster relief.
Chives – use the flowers in salads and the stem in anything. If you are cooking with dried herbs it is always beneficial to add at least one fresh herb to improve the flavour. Chives are perfect for this as they can be used in almost anything.
Thyme – a little bit goes a long way. Not everyone likes Thyme so take it slowly and make sure this is something you want to add to your cooking. A good way to experiment is to add a bit to something familiar, like cream cheese and sample it.