Herbs are always at or near the top of the home gardening lists that tell you what things are most economical to grow yourself, i.e. where your gardening efforts will result in the most savings in your grocery budget. Those … Continue reading
Herbs are always at or near the top of the home gardening lists that tell you what things are most economical to grow yourself, i.e. where your gardening efforts will result in the most savings in your grocery budget. Those bunches of herbs in plastic clamshells are expensive and rarely very fresh.
In addition to saving $$ many any of them grow with the most minimal care and attention and some do well from seed so your up-front costs are truly minimal. They can grow in pots on your window sill, deck, porch, fire escape. . . and of course in any free spot in the ground. And they are delicious, nutritious and can make most any staple, from eggs, to grains, beans, veggies and meats, sing.
Having just returned from a trip my refrigerator was fairly bare this morning and I needed to make lunch for my husband to take to work and for myself at home. And since I am a bit bean-crazed or as a neighbor noted yesterday, the bean queen, I was able to pull together a decent lunch thanks to the parsley and oregano in the backyard. I had thawed a container of white beans when I returned yesterday so I had those. I chopped up a few handfuls of parsley and oregano, added some lemon zest, juice, chili flakes, olive oil, and salt and pepper. I mixed that with the beans and filled some whole wheat tortillas with that on a bed of grated sharp cheddar.
I do realize I’ve been emphasizing greens and beans of one sort or another here for a while but in this in-between season of sorts, before the summer squash and tomatoes, beans, peppers and corn surface, they’ve been keeping me good company.
I’ve also been working on an upcoming class on salad rolls that is one of the most fantastic uses of herbs I know. Rather than the sideshow, they are the main attraction in salad rolls, even edging out that peanut sauce. There’s still plenty of room in that class if you’re interested in learning how to make this simple delicacy.
The herbs I grow and love to cook with most are: parsley, chives, thyme, oregano, mint, sage, tarragon and rosemary (actually my neighbor has the giant rosemary bush) and cilantro, though it bolts easily and has a shorter season than the rest and you have to keep seeding it so it’s actually probably easier to buy.
Happy Cooking and Eating!