Caroline, Chicago, IL
Fresh herbs are one of my favorite inclusions in summer cooking. For a number of years, I have grown potted herbs on my deck. Each fall, I try to bring them in and keep them alive through the winter but inevitably, they get too dry and die. When spring comes around again, I am counting down the days until planting.
During the past few weeks, I have been pondering what to plant and have found myself wavering. Of course, I could buy more pots and plants and put dozens in but that is too much to manage and plus, this process of selection is fun. Which will make it… which will be denied… what plants will hold the precious windowsill spot… what new herb may lead me to the best new recipes?
With these difficult decisions to make, I have decided to do some Research & Development. Stay tuned in the coming weeks for many recipes featuring fresh herbs (store bought) to help guide the final planting process to take place after Memorial Day.
The Front Runners: Basil (always a winner), Thyme, Rosemary, Chives
Up for Consideration: Thai Basil, Cilantro , Mint, Tarragon, Sage, Dill, Lemongrass
Out of the Running: Parsley (ick, don’t like it fresh) & Oregano (planted it last year and never used it fresh as I always turn to my dried Greek oregano)
Herb growers come forth… have I missed a winner from my list of contestants? Nominations welcome.
May 15th, 2007 at 5:42 am
Basil, thyme, mint and rosemary are the ones I use most often from my garden. I have sage that comes back every year, but I don’t use it nearly often enough. Ditto for the tarragon and the oregano. I keep asking my husband to plant chives and chervil (he does the gardening), but somehow it always gets vetoed (I think he just forgets). We are moving soon, so won’t have the garden anymore and I’m getting really sad about it. Especially the tomatoes.
May 15th, 2007 at 12:41 pm
I love my cilantro! It’s perfect for salsa or any mexican dish. I also use it for a pesto that goes great on grilled chicken.
Can you grow any of the herbs in the ground? I don’t do any in pots anymore, but we have our own home.
May 15th, 2007 at 8:15 pm
I think you have it covered. The fresh herbs I use the most are basil and cilantro (called coriander in Australia). As well as mexican, I find cilantro is great for asian-style dishes. I know people who really hate it though.
I also love thyme and tarragon. Tarragon goes so well with chicken! Do you hate all types of fresh parsley? I don’t like the curly leaf variety but I do use flat leaf (Italian) parsley.
May 16th, 2007 at 6:41 pm
Basil & Cilantro it is! My basil never sprouted
and the cilantro is lush and thriving [pics on my blog]. I also grew fenugreek, I swear it is one of the easiest things to grow. I use it a lot to spike my Indian Pulaos and curries. How about mint? Its great in smoothies and for garnishes.
May 16th, 2007 at 9:49 pm
Mary - you will have to start anew in your new place… a garden seems like a good way to break in a new home.
Henna - no ground for me… 3rd floor city condo. Pots will have to do.
Missv - It is so true… cilantro is a love or hate relationship. I LOVE it. And, you must feel my vibe. I do like flat leaf parsley okay but hate the curly!
Gel - I am so intrigued by the fenugreek. Thanks for the idea. And, mint is great… also for mojitos!
Thank you for all the helpful ideas blog friends!
May 16th, 2007 at 10:57 pm
[…] My first herb exploration brought me to two local Asian grocers where I picked up Thai Basil, cilantro and mint as well as all the other necessary ingredients to make Spring Rolls. Inspired by a cocktail I usually order at a local restaurant, I also bought a can of lychee fruit in heavy syrup to concoct a Lychee martini recipe. […]
May 21st, 2007 at 10:23 pm
Another idea for consideration: lemon thyme. It is wonderful with fish, chicken, fruit salad, in sorbets, etc. Plus, you’ll want to stick your face in the plant and smell it all the time–it really is that good.