Have you ever wandered into your local grocery store and been amazed at how much Herbs and Spices cost? Nothing seems to come cheap nowadays and a trip to the supermarket is certainly no exception.
$3.00 for a jar of Oregano? Psshh, and don’t even ask about how much its going to cost you if you want to go the organic route!
What very few people know is that growing herbs and spices is simple, VERY simple.
Anyone can do it, even you, and we can get you started!
Tricolor Sage Is Excellent And Evergreen!
Before you jump into the deep end of Herb Gardening, you might want to take a moment and inventory your kitchen and see what you really eat, see what you might benefit most from-example-if you wander through the Herb Section of the nursery and are tempted by the fragrance of the Basil plant but don’t ever really cook or use it, maybe its not the best herb for you to start out with. On the other hand, if you’re one of those die hard “Pesto People” that could swim in a vat of Pesto, you might want to stock up on Basil, and even adventure into different types of Basil.
Fresh Basil Pesto
INGREDIENTS
- 2 cups fresh basil leaves, packed (that you’ve grown with your loving hands)
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
(Thank You Allrecipes.com)
Depending on what herbs you choose to grow, growth habit is a very important thing to take into consideration as well as well as how much crop you’re actually going to get from it. Herbs such as mints and Oregano spread like a bad rumor and more often than not get out of control (especially mints). If you have containers, these are the best places to stick them due to the fact that they’re in a controlled environment–think straight jackets for your herbs, they CAN go a little crazy at times! Plant a variety of Mint that appeals to you the most and you’ll be pleased with it!
Recommendation For Mint:
Mint Julep
2 Cups Water
2 Cups Sugar
1/2 Cup Roughly Chopped Mint Leaves
32 Oz Kentucky Bourbon (NOT Old Crow)
Fresh Mint For Garnish
- Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves, after straining feel free to return your mint leaves to the Herb Garden, as they break down they boost your Organic Matter in the soil and make your plants happy
- Fill eight solo cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. Top each cup with a mint sprig and a straw.
- Go out and garden while enjoying your beverage!
Sage is an amazingly diverse herb to be grown in any sunny garden. Not only does it offer great spice qualites, but its also a down right nice looking plant to look at. The sages come in different varieties including Tricolor and Pineapple. These Sages are better used if dried and can really enhance the flavor of any Pork or Starch dish (such as Stuffing in Thanksgiving Turkey).
