Last year I started a "Herb and Salad Container Garden" with Chives, Rosemary, Sage, Mint, Arugula, Kale, Swiss Chard, Green Leaf Lettuce and Mustard Greens. I also attempted to grow tomatoes, parsley and basil.
This year I added Thyme and Watercress. The Arugula, Chives, Mint, Sage and Watercress have grown prolifically. However, the Lettuce and Kale did not do so well and the Mustard Greens never showed its face!
The Sun could not make up its mind about whether it was still Spring or Fall up here in the Pacific Northwest so I decided not to attempt to plant any tomatoes since they need lots of Sunshine and dry conditions to thrive.
All the same, I have been enjoying the bounty from my garden -- adding the herbs and produce to sandwiches, soups and stews; and drinking lots of Mint tea!
Next year, if the Sun is obliging -- I will attempt heirloom tomatoes so I can finally make a Caprese Salad using my own home-grown tomatoes and basil! For now, I will just enjoy the photo that Molbaks shared below.
Molbaks, a Northwest Gardening institution located in Woodinville, has created a list of 12 popular herbs and their culinary uses. I hope that you will incorporate more herbs into your diet in order to benefit from the medicinal properties and add great flavor to your cooking!
Bon Apetit!
Top 12 Culinary Herbs
With minimal care it's possible to grow a thriving herb garden that will reward you with beauty, fragrance and flavor for many months. Toss a handful of herbs into everyday dishes to boost flavor and create a memorable meal. Below are tips on how to harvest, preserve and cook with popular herbs.
BASIL. Harvest individual leaves any time during the growing season. Leaves are tastiest when plants are young. Entire upper stem and leaves can be harvested—leave at least four sets of leaves on the plant. Freeze in ice cubes for later use. Freezing is the best way to preserve basil’s flavor.
Culinary uses: Use in pesto, soups, tomato-based sauces, fish dishes, omelets, dressings, pasta, on pizza, with vegetables, on fresh sliced tomatoes; add fresh leaves to vinegar or olive oil. When cooking with fresh basil, add leaves near the end of cooking time to ensure maximum flavor.
CHAMOMILE. Harvest flowers for drying and fresh use when blooms are fully open. To dry, snip the flowers off with scissors, then rinse and pat dry. Place flower heads on a rack or mesh screen and dry in a warm location. When flowers are completely dry, place in a clean airtight container and store in a dark location.
Culinary uses: Create herbal tea. To make chamomile tea, infuse 1 Tbsp fresh flowers or 2 tsp dried flowers in 1 cup boiling water. Steep 5-10 minutes.
CHIVES. Pick chives anytime during growing season after leaves are about 6" long. Pick only leaves. Flower stalks may be tough. Chive is best when used fresh. Leaves can be frozen in ice cube trays for later use, however, dried chives lack color and flavor. Pick chive flowers when they are in full bloom. The pungent flavor of the entire flower head can be overwhelming so break into individual florets and add a little at a time, taste before adding more.
Culinary uses: Use tender, mild chive leaves to season cream cheese and butter, in salads, entrees, soups, vegetables, sauces, egg dishes, meat, poultry and seafood—especially salmon. Add to dish during final 5-10 minutes of cooking. Prolonged heat destroys the flavor of chives.
CILANTRO. Once plants are 2-6" tall, pick leaves for fresh use as needed. Cilantro will keep for about two weeks in the refrigerator, if wrapped in a damp towel and enclosed in a plastic bag. Although the leaves can be frozen in ice cubes, or hung to dry, the flavor is not as pronounced as when fresh.
Culinary uses: Add fresh cilantro to salads, garnish for fish and soups, essential in salsa, tomato sauces and chutneys. Add to crab, tuna, salmon, shrimp, in stir fry dishes, and rice.
DILL. Harvest dill summer through early fall before flowering begins, once plants are 6" tall. For best flavor, use leaves fresh. Cut them in the morning when the dew has dried. Dill freezes well—simply place leaves in an airtight container. To dry whole stems (keep foliage) and hang upside down. When dry, strip leaves from stems, and store in an airtight container.
Culinary uses: Add finely chopped fresh or dried leaves to seafood dishes, particularly salmon, soups, salads, salad dressings, poultry, eggs, meats, vegetables, butters, sour cream, cream cheese, and dips. When cooking with fresh dill add it last minute for maximum flavor and aroma.
LAVENDER. Harvest leaves at any time for fresh use. Pick flowers before the last blooms on each stalk are fully open. It’s best to harvest the stalks on a dry day, before the sun’s heat evaporates much of the essential oils. Tie stalks into 2" bundles and hang them upside-down in a warm, dark, airy place to dry. (The drying process may take several weeks.) When fully dry, strip the flowers from the stems and store in airtight containers. Stalks may also be dried on flat cookie sheets.
Culinary uses: Season meat and vegetables, flavor ice cream, jellies, puddings, and fruit.
MINT. Pick leaves for fresh use at any time once plants are 6" tall. For best flavor, pick before plant starts to flower. For drying, cut stems just above the lowest set of leaves in the morning after the dew dries. Hang leafy stems upside down in small bunches in a dark location to dry. Once dry, strip leaves and store in airtight containers in a dark location. Don’t crumble leaves until ready to use, as their flavor will diminish. Freeze leaves in ice cubes for later use.
Culinary uses: Float mint leaves in summer drinks, use in salads, soups, dips, butter, sauces, jellies. Serve mint sauce or jelly with roast lamb; season fish; brew a cup of mint tea. Unless using mint as a garnish, crush leaves before using to release optimum flavor.
Culinary uses: Use in pesto, soups, tomato-based sauces, fish dishes, omelets, dressings, pasta, on pizza, with vegetables, on fresh sliced tomatoes; add fresh leaves to vinegar or olive oil. When cooking with fresh basil, add leaves near the end of cooking time to ensure maximum flavor.
CHAMOMILE. Harvest flowers for drying and fresh use when blooms are fully open. To dry, snip the flowers off with scissors, then rinse and pat dry. Place flower heads on a rack or mesh screen and dry in a warm location. When flowers are completely dry, place in a clean airtight container and store in a dark location.
Culinary uses: Create herbal tea. To make chamomile tea, infuse 1 Tbsp fresh flowers or 2 tsp dried flowers in 1 cup boiling water. Steep 5-10 minutes.
CHIVES. Pick chives anytime during growing season after leaves are about 6" long. Pick only leaves. Flower stalks may be tough. Chive is best when used fresh. Leaves can be frozen in ice cube trays for later use, however, dried chives lack color and flavor. Pick chive flowers when they are in full bloom. The pungent flavor of the entire flower head can be overwhelming so break into individual florets and add a little at a time, taste before adding more.
Culinary uses: Use tender, mild chive leaves to season cream cheese and butter, in salads, entrees, soups, vegetables, sauces, egg dishes, meat, poultry and seafood—especially salmon. Add to dish during final 5-10 minutes of cooking. Prolonged heat destroys the flavor of chives.
CILANTRO. Once plants are 2-6" tall, pick leaves for fresh use as needed. Cilantro will keep for about two weeks in the refrigerator, if wrapped in a damp towel and enclosed in a plastic bag. Although the leaves can be frozen in ice cubes, or hung to dry, the flavor is not as pronounced as when fresh.
Culinary uses: Add fresh cilantro to salads, garnish for fish and soups, essential in salsa, tomato sauces and chutneys. Add to crab, tuna, salmon, shrimp, in stir fry dishes, and rice.
DILL. Harvest dill summer through early fall before flowering begins, once plants are 6" tall. For best flavor, use leaves fresh. Cut them in the morning when the dew has dried. Dill freezes well—simply place leaves in an airtight container. To dry whole stems (keep foliage) and hang upside down. When dry, strip leaves from stems, and store in an airtight container.
Culinary uses: Add finely chopped fresh or dried leaves to seafood dishes, particularly salmon, soups, salads, salad dressings, poultry, eggs, meats, vegetables, butters, sour cream, cream cheese, and dips. When cooking with fresh dill add it last minute for maximum flavor and aroma.
LAVENDER. Harvest leaves at any time for fresh use. Pick flowers before the last blooms on each stalk are fully open. It’s best to harvest the stalks on a dry day, before the sun’s heat evaporates much of the essential oils. Tie stalks into 2" bundles and hang them upside-down in a warm, dark, airy place to dry. (The drying process may take several weeks.) When fully dry, strip the flowers from the stems and store in airtight containers. Stalks may also be dried on flat cookie sheets.
Culinary uses: Season meat and vegetables, flavor ice cream, jellies, puddings, and fruit.
MINT. Pick leaves for fresh use at any time once plants are 6" tall. For best flavor, pick before plant starts to flower. For drying, cut stems just above the lowest set of leaves in the morning after the dew dries. Hang leafy stems upside down in small bunches in a dark location to dry. Once dry, strip leaves and store in airtight containers in a dark location. Don’t crumble leaves until ready to use, as their flavor will diminish. Freeze leaves in ice cubes for later use.
Culinary uses: Float mint leaves in summer drinks, use in salads, soups, dips, butter, sauces, jellies. Serve mint sauce or jelly with roast lamb; season fish; brew a cup of mint tea. Unless using mint as a garnish, crush leaves before using to release optimum flavor.
OREGANO. Harvest leaves and stems for drying when flowers are blooming—the flavor is at its peak at this time. Cut stems 1" from the ground; tie in bunches and hang in a warm, dry, dark location. Strip dried leaves and store in an airtight container. Dried leaves are more intensely flavored than fresh leaves.
Culinary uses: Use with pizza, pasta, omelets, tomato sauces, salads, shellfish, cheese spreads, vegetable casseroles, soups, stews, poultry, and meat dishes. Crush leaves and add to a hot dish in the final 10 minutes of cooking. Flavor olive oil by adding sprigs of fresh Greek oregano.
PARSLEY. Harvest the outer leaves for fresh use, drying or freezing throughout the growing season. If not picked, the leaves become coarse and their flavor diminishes. Gather the leaves early in the morning when it is cool. To dry, spread leaves on a rack or mesh screen and leave in a dark, well-ventilated location. Crumble dried leaves and store in an airtight container. Alternatively, freeze leaves on a cookie sheet, then store in freezer containers. Parsley retains its flavor and color best when used fresh.
Culinary uses: Use as a garnish on dishes and eat parsley as a digestive aid.
ROSEMARY. Pick leaves, stems, and flowers for fresh use at any time throughout the year. Harvest leaves and stems for drying just before the plant blooms when the flavor is at its peak. Place stems and leaves on a rack or mesh screen and dry in a dark, well-ventilated location. Store dried leaves in an airtight container, or freeze sprigs of leaves on a cookie sheet and store in an airtight freezer bag for later use.
Culinary uses: Use to season meat, chicken, fish, shellfish, eggs dishes, jellies, salads, vegetables (especially good with potatoes), and breads and biscuits, including focaccia bread.
SAGE. Pick individual leaves for fresh use as needed. Best to stop harvesting in early fall to allow plant to maintain reserves needed to survive the winter. Collect the tips of young shoots for dryingand tie in bunches and hang in a warm location to dry. Leaves are fairly thick and dry slowly. Crumble dried leaves and store in an airtight container. Freeze sprigs of leaves on a cookie sheet before storing in airtight freezer bags, or try freezing leaves in ice cubes. Freezing retains flavor better than drying.
Culinary uses: Season poultry, stuffing, gravies, soups, vegetables, biscuits, muffins, corn bread, cheeses, tofu, tomato recipes, cream cheese, pesto.
THYME. Pinch off upper stems and strip leaves for fresh use as needed. Harvest stems and leaves for drying just as flowering begins, cutting entire plant back to about 2" above ground. For the rest of the season, harvest only the tips of the branches so the plant is sturdy enough to survive the winter. To dry, lay the stems flat or hang in bunches in a dark, dry location. Strip the dried leaves from the stems and store in an airtight container. Freeze sprigs on a cookie sheet and store in airtight freezer bag.
Culinary uses: Extremely versatile and indispensible in any kitchen. While it can be added fresh to many dishes, dried thyme has a more penetrating, sharper aroma and is preferred. Garden thyme does not lose its flavor when added early in the cooking process. Use in tomato sauces, seafood dishes, clam and fish chowders, on vegetables, meat and poultry. Use in recipes that specify long, slow cooking.
PARSLEY. Harvest the outer leaves for fresh use, drying or freezing throughout the growing season. If not picked, the leaves become coarse and their flavor diminishes. Gather the leaves early in the morning when it is cool. To dry, spread leaves on a rack or mesh screen and leave in a dark, well-ventilated location. Crumble dried leaves and store in an airtight container. Alternatively, freeze leaves on a cookie sheet, then store in freezer containers. Parsley retains its flavor and color best when used fresh.
Culinary uses: Use as a garnish on dishes and eat parsley as a digestive aid.
ROSEMARY. Pick leaves, stems, and flowers for fresh use at any time throughout the year. Harvest leaves and stems for drying just before the plant blooms when the flavor is at its peak. Place stems and leaves on a rack or mesh screen and dry in a dark, well-ventilated location. Store dried leaves in an airtight container, or freeze sprigs of leaves on a cookie sheet and store in an airtight freezer bag for later use.
Culinary uses: Use to season meat, chicken, fish, shellfish, eggs dishes, jellies, salads, vegetables (especially good with potatoes), and breads and biscuits, including focaccia bread.
SAGE. Pick individual leaves for fresh use as needed. Best to stop harvesting in early fall to allow plant to maintain reserves needed to survive the winter. Collect the tips of young shoots for dryingand tie in bunches and hang in a warm location to dry. Leaves are fairly thick and dry slowly. Crumble dried leaves and store in an airtight container. Freeze sprigs of leaves on a cookie sheet before storing in airtight freezer bags, or try freezing leaves in ice cubes. Freezing retains flavor better than drying.
Culinary uses: Season poultry, stuffing, gravies, soups, vegetables, biscuits, muffins, corn bread, cheeses, tofu, tomato recipes, cream cheese, pesto.
THYME. Pinch off upper stems and strip leaves for fresh use as needed. Harvest stems and leaves for drying just as flowering begins, cutting entire plant back to about 2" above ground. For the rest of the season, harvest only the tips of the branches so the plant is sturdy enough to survive the winter. To dry, lay the stems flat or hang in bunches in a dark, dry location. Strip the dried leaves from the stems and store in an airtight container. Freeze sprigs on a cookie sheet and store in airtight freezer bag.
Culinary uses: Extremely versatile and indispensible in any kitchen. While it can be added fresh to many dishes, dried thyme has a more penetrating, sharper aroma and is preferred. Garden thyme does not lose its flavor when added early in the cooking process. Use in tomato sauces, seafood dishes, clam and fish chowders, on vegetables, meat and poultry. Use in recipes that specify long, slow cooking.
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| Caprese salad - made with tomatoes, basil, fresh mozzarella, kalamata olives, olive oil, balsamic vinegar, and salt and pepper |
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| Grilled lamb on rosemary skewers |
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| Lavender essential oil |
Lavender essential oil
Source: Molbak's Garden + Home in Woodinville, WA - Molbak's
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