Herbalicious Ideas For Spring

There I was at Trader Joes when I spotted them. They practically jumped out at me, in fact. Did I hear their tiny little leaf voices calling out, pick me, pick me!? Buy me, they seemed to whisper. Snip me, pinch me, use me up and then….plant what’s left of me in your garden and I will repay you all summer long!

So I scooped up several of the little potted herbs and placed them gently in my cart. Basil, thyme, parsley and rosemary – I could feel my spirit lift as I inhaled their sweet, earthy bouquet.  How happy they will be joining the sage, oregano and chives in my garden when the weather is warm enough, I thought. How happy I will be in the meantime, roasting potatoes and carrots with fresh snippets of rosemary, garnishing my pasta and chicken soup with freshly chopped basil and parsley, scenting halibut with thyme….

Herbs are such an awesome addition to any kitchen—and to any kitchen garden. They are so versatile and can truly enhance ordinary dishes. And you can feel like a real gourmet using them. As Emeril would say, they can really kick things up a notch! Growing them is easy too, because even if you don’t have a garden per se, you can always plant them in a container on your porch or in your yard (as long as it’s a sunny spot). You can snip just what you need and the plant keeps growing and giving.  In fact, for some herbs, (like basil) it’s important to keep snipping the tops off to keep the plant from going to seed.

You can also mix them in with flowers in container gardens and flowerbeds.  I often plant thyme in with my flower containers because it holds its shape well and, depending on the variety, can come cascading down in an attractive manner.  Lemon thyme is beautiful with its tiny lemon yellow leaves and purple basil is a nice contrast plant in any garden. Pineapple mint has lovely variegated ruffled leaves and I have used it in my fence boxes because it trails beautifully. Be careful with mint, however, because if you plant it in a ground garden it can take over.

In our community garden we have oregano, sage and chives that are perennials and come back each year. I dry the sage at the end of the summer by tying bunches and hanging them in my kitchen for a few weeks. When completely dry, I store it in glass jars. I love using it in Thanksgiving stuffing and I also use it in meatloaf and grilled cheese (see below). I also dry oregano, laying the stems out lengthwise on a cookie sheet until dry and then crumbling the leaves into a glass jar.  I use this all year in spaghetti sauce and casseroles and rubbed on chicken before roasting.

So this year I will plant my little herbs (what’s left of them!) in our community garden. I will wait until at least Mother’s Day to plant the basil, however, because it is extremely sensitive to cold.  We also plant basil from seed and it is easy to grow.  We use the leaves in salad, on sandwiches, and of course, for making great pesto!

Parsley we plant from seed as well.  Did you know that parsley, a relative of celery, is loaded with Vitamin C and antioxidant properties? Boost your family’s health with a sprinkle of chopped fresh parsley and chew on that sprig used as a plate garnish—it’s a natural breath freshener.

There is so much to learn about herbs and there are many great books and websites out there to tell you much more than I ever could.  Their medicinal and culinary properties have been relied upon for thousands of years. I encourage you to embrace their voices.

Below is a recipe for a not so ordinary grilled cheese sandwich. With the addition of a little fresh basil along with some sauteed onions and mushrooms, this everyday sandwich becomes a gourmet delight.  Quick and easy, this is great with a glass of crisp, dry Italian white wine, such as a pinot grigio. 

Grilled Cheese with Fresh Basil

 3 tablespoons butter

1/4 cup thinly sliced onions

3/4 cup thinly sliced mushrooms

4 slices Guyere or Swiss cheese 

8 large basil leaves

4 slices rye bread

Melt half of the butter in a large skillet over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Add the mushrooms and cook them along with the onions for another 3-4 minutes.  Remove the onions and mushrooms from the pan and wipe the pan out with a paper towel.

Butter one side of each piece of bread.  Place two pieces in the skillet, butter side down. Place one slice of cheese on the bread and top it with 1/4 cup of the onion and mushrooms. Next place four basil leaves on top of the mushrooms. Layer another 1/4 cup of the onions and mushrooms on top of the basil and top that with another piece of cheese.  Place another piece of bread on top, buttered side up, and then grill the sandwiches 2-3 minutes on each side or until they are golden brown.  

Serves two.

InJoy!