Grow Your Own Seasonings
March 25, 2009
Spring is officially here and now is the time to begin planning your summer herb garden. I’ve been growing herbs for the past 5 years and look forward to warmer days when my herb plants are producing their tasty bounty. There’s nothing better than snipping a few fresh sprigs of oregano, dill, basil, or rosemary to use in vegetables, potatoes, meats, or salad. And the aroma fresh herbs bring to the kitchen…… heavenly.
Cooking hint: When substituting fresh herbs in a recipe, use 2-3 times the amount called for. Fresh herbs are not as concentrated as dried and require greater quantities.
If you’ve never grown herbs before, give it a try, they are surprisingly easy to grow. I keep mine in pots on the deck because I don’t want to dig up my back yard and I love to turn my deck into a garden retreat. You can start your herbs from seed or you can go to your local nursery or farmer’s market and buy small, starter plants.
Plant your herbs all together in a big pot or separate them and spread them around. The less you fuss with your herb plants, the happier they will be. Just don’t over water or let them totally dry out. Make sure they get 6 hours of sun per day and trim them back before they go to seed to keep them green throughout the growing season – except, of course, at the end of the season if you want to collect the seed for next year.
Planting hint: Put your plants out only after the last threat of frost has passed.
Besides being better tasting than dried, fresh herbs are much healthier for you because they contain antioxidants that can help protect against ailments such as cancer and heart disease. Adding a moderate amount of herbs will add to the health value of a meal and can replace other seasonings such as salt, fats, and artificial flavorings.
My challenge to you this year is to venture into the world of herb gardening — pick one or two (or three or four) herbs and try them in a pot on your porch, patio, or deck. Substitute fresh herbs for dried in your recipes and you’ll be amazed at the difference.
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Do you have any recipes that use fresh herbs?
You can substitute fresh herbs in almost any recipe. Just follow the rule of thumb and add 2-3 times the amount called for in the recipe. When herbs are dried, they lose density so a teaspoon of fresh rosemary is not as potent as a teaspoon of dried.
You can also sprinkle fresh herbs on salads and vegetables. In your salads, try adding some fresh dill, basil, or oregano. When grilling vegetables, I like to add dill, oregano, or lemon grass. You can also chop up some fresh basil and sprinkle it on top of your pasta dishes just before serving.
Use your imagination - you can’t go wrong with fresh herbs. Start with a little bit until you find the right amount to suit your taste.