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Growing Your Own Herbs
My original involvement with herbs was strictly culinary. Long before I had heard of St Johnswort, Echinacea, Milk Thistle or Dong Quai my kitchen was alive with the fragrances of fresh picked herbs complimenting the food that was being prepared that day for supper. When I am asked what led me to herb growing, the answer is simple. 'I love to cook.' As far as I am concerned nothing could be finer than using freshly picked herbs in the summer.
Parsley was probably the first herb that I tried; In England Friday was always the day that we ate fish, and my mother made a simple white sauce with parsley to go with it. I still enjoy making the same sauce, although now I prefer to use the stronger flavoured flat leafed Italian Parsley. Mint was used in many recipes in our house. From the classic mint sauce to accompany lamb or added to new potatoes with butter it is still one of my favorites. Today though I use it in other ways. A mint and lemon sorbet on a hot summer day, or a fresh minted fruit salsa both show off this versatile herb. Chives are the only other herb that I can remember from those early days. Finely chopped and added to scrambled eggs or folded into an omelet they lend a mild flavour and also add some colour to the dish. There are many types of chives now available including the flat leaved garlic chive, which has an even more subtle flavour than the common variety.
There are probably more recipes that use Basil than any other herb. The classic pesto being one recipe that probably jumps into the mind of most people. Sliced tomatoes with freshly picked basil and white onion then lightly drizzled with olive oil and balsamic vinegar is a great hit on a warm summer day. Serve lots of crusty bread to mop up the juices and you have a meal fit for the gods. For dessert try a basil and watermelon sorbet. Basil oil is extremely versatile and easy to make. Into a blender put 1 cup of olive oil and two cups of fresh basil. Puree then put through a sieve and refrigerate the fragrant oil. Try putting a small amount on new potatoes or steamed vegetables.
Herb butter is a great way to save fresh herbs. Finely chop the herbs by hand and then fold them into softened butter. Put into small containers and freeze. The classic way to use these is as a final touch before the plate goes to the table. A small knob of rosemary butter placed on top of a grilled chicken breast or grilled eggplant slices is a great way to change an every day meal into something more elegant. Similarly tarragon butter works very well with steamed or barbecued fish, you can also try it on green beans or carrots.
When cooking with fresh herbs always remember to add the herbs near the end of the cooking process so that all the flavour goes into the dish and is not boiled off into the air.
FRESH TOMATO SALAD:
6 roma tomatoes sliced
3 Tbsp olive oil
3 Tbsp balsamic vinegar
1/2 cup shredded fresh basil
1/2 cup crumbled feta cheese (optional
freshly ground pepper
sprinkling of sea salt
Arrange tomato slices on a platter, mix oil and vinegar together and drizzle on top of the tomatoes. Top with fresh basil. Season with salt and pepper. Serve with crusty bread. Flavour will improve if allowed to stand at room temperature for half an hour.
BASIL WATERMELON SORBET:
1 1/4 cups sugar
1 1/4 cups water
4 cups pureed watermelon
1 Tbsp lemon juice
1 egg white
3 Tbsp finely chopped fresh basil
Combine sugar and water in a saucepan, stir over heat until the sugar is dissolved. Simmer for five minutes; cool. Combine syrup, lemon juice and watermelon puree in a large bowl and freeze for several hours or until firm. Place mixture into large bowl of a electric mixer or food processor with the egg white, beat until creamy, stir in the basil. Return to the freezer for several hours or overnight.
LEMON MINT SORBET:
1-cup fresh mint leaves
1 cup sugar
3 cups water
juice of 4 lemons
finely grated zest of one lemon
2 egg whites
Combine mint, water and sugar in a saucepan. Bring to a boil. Remove from heat and allow to cool for 30 minutes, longer if you would like a stronger flavour. Add lemon juice to saucepan and stir. Pour contents of pan into a shallow container and freeze for an hour or so until slushy. Beat egg whites in a bowl until stiff, fold into the mixture in freezer. Freeze at least one more hour. Spoon mixture into glasses and garnish with a fresh mint sprig. Serves four to six.
Questions about Herbs and Gardening? Richard has the answers
Richard White
Hazelwood Herb Farm
13576 Adshead Road
Ladysmith, B.C. V9G 1H6
Canada
250-245-8007
info@hazelwoodherbfarm.com
www.hazelwoodherbfarm.com
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