Early this spring, I checked my outdoor herb garden to see what survived the winter. Many herbs are perennial and come back each spring. To my surprise, my kitchen garden was alive and growing! Parsley, rosemary, chive, sage, and mint all came back!

Herbs are easy to grow and do well in pots if you don’t have a space for planting. If you relish DIY projects you can build your own raised garden box. Many of my friends start growing herbs from seeds, which is less expensive and takes longer. I like to purchase small herb plants from my local gardening store, so I can reap the benefits from these tasty and nutritious greens sooner.       

After expanding my herb garden, the last few seasons I learned a few tips to share from my more experienced herb-gardening friends. Most herbs love full sun (at minimum 6-7 hours a day). Find a sunny spot in your yard to plant your garden or position your raised bed or pots. Also, add a soil or potting mix to your soil, which will help keep the soil well drained. Don’t forget to water your herbs daily, especially if your herbs are in pots. Potted soil tends to dry up quickly and you don’t want to pre-maturely ‘dry’ your herbs. Last but not least, remove flowers forming on your herbs. Flowers use up the herb’s energy and removing gives the energy back to the leaves; the part of the herb we use most often. Also, flowering herbs may lose some of their flavor and taste bitter.

I love using herbs when preparing my favorite foods and beverages. Herbs add flavor and eye appeal to my meals and fill my kitchen with mouth-watering aromas. Nutritionally, herbs contain similar nutrients found in green leafy vegetables like vitamins A, C, and K and polyphenols; which are plant substances that provide antioxidants and reduce inflammation in our bodies. Using flavorful herbs can also cut down the amount of salt and fat, making your meals healthier. Below, are some of my ‘go to’ herb parings:

• Stuff  a chicken cavity with lemon and a combination of sage, rosemary, and thyme sprigs. Make a mixture of olive oil, pepper, and a dash of salt and brush it on the outside of the chicken. Bake it to an internal temperature of 165 degrees.
• Make a rub of finely chopped rosemary, chopped garlic (fresh or in the jar), and pepper. Mix it with olive oil, enough to form a paste and rub it on all sides of a pork tenderloin. Bake or grill to an internal temperature of 155 degrees.
• For refreshing botanical-infused beverages, add a rosemary sprig and a lime wedge,  fresh mint and strawberry slices, or basil and a watermelon wedge to tap or sparkling water served over crushed ice.
• For an extra flavor punch in salads, toss snipped lemon thyme or lemon balm, chopped chives, parsley, basil or oregano.

Speaking of snipping, one of my most used kitchen tool in the summer is my herb scissors. You can purchase herb scissors at kitchen stores or online. A pair of craft scissors designate as ‘herb scissors’ also works well. Keep them sharp and wash with soap and water after each use. 

I have an abundance of herbs and found another use for them. I filled mason jars with water and a variety of fresh herbs and placed them around my house, including my bathrooms. What an amazing aroma to smell when I walked into my house!

Stay tuned for part two of this blog, Capture the Flavor with Spices!