As the temperatures drop and the desire to garden remains high, cold hardy herbs can fill a need to grow something edible. Herb gardening can be enjoyed in a kitchen window, a container on the deck or out in the garden bed, and they are perfect for Thanksgiving Stuffing, winter stews, salads and more.
So take a few minutes and add herbs to the vegetable or kitchen garden. You‘ll find that their magic can add a savory taste to all your cooking!
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Chives This spiky plant looks like a cluster of onions. In late May, it is crowned with lavender flowers. Clip and chop handfuls of it to season salads, dressings, potato & egg dishes and soups. It is one of the most versatile kitchen herbs. You can flavor white vinegar with a few stems of this herb and enjoy it splashed over garden ripened tomatoes. |
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Lavender
The addition of culinary grade English or French lavender in tiny amounts can jazz up dishes as diverse as grilled pork chops, to scones, cakes, and even candy.
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Mint
The flavor of mint is refreshing, cool and sweet, especially good in iced drinks and teas, with lamb or in salad dressings. Remember to grow mint in pots as it spreads rapidly by runners and will come up in the “living room” if left unimpeded.
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Parsley
For a clean sharp and peppery taste, add to vegetables and salads as a garnish. Include in sauces, soups, stews, and stuffing. Special tips: Parsley is high in Vitamins A, C, and B.
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Rosemary Wonderful flavoring for chicken or any barbeque. Evergreen, woody shrub has aromatic foliage (It’s related to mint.) The flavor of rosemary is bold and piney. Use it in pickles, jams, preserves, and sauces, as well as meats and soups. Special tips: Use a branch of rosemary as a basting brush at your next barbeque or put some on the coals for nice aroma. Plant in full sun. |
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Sage Warm, slightly bitter, this flavor is a must for turkey stuffing, as well as pork, duck and sausage seasoning — special tips: Dried sage leaves are used as a substitute for coffee or tea. |
