HERB YOUR ENTHUSIASM

How to make fresh herbs part of your garden this summer

BY CARI SCRIBNER

Of course, you can purchase dried herbs in the spice aisle at the supermarket, but why not indulge in freshly grown leaves?

From basil to chives to parsley, herbs thrive in raised garden beds, potted on backyard decks and on windowsills basking in the sun. They are colorful, cheerful, bring an abundance of flavor to recipes, and best of all, easy to grow.

“You can plant them in teacups, vintage flea-market finds, or clear plastic troughs,” says Wendy Trayford, who works at Faddegon’s Nursery, a family-owned business in Latham. “Really, anything goes.”

Faddegon’s has herb starter packs out on their sales floor year-round, as these fast-growing plants do well indoors in every season, as well as outside in the spring. “You can get the seedlings going and once the temperatures warm up in April, move them outside,” Trayford says.

Most herbs favor sunlight, but if you are doing indoor gardening and don’t have a sunny windowsill, consider using a fluorescent grow light overhead. Don’t overwater the plants indoors. If they are outside in the spring, regular rainfalls should be sufficient.

If you’ve always believed you have a black thumb, stick to a couple varieties in a planter and try to avoid the most common mistakes: neglect and overwatering. As far as favorites, parsley, sage, rosemary and basil are most commonly grown. But don’t be afraid to branch out into the more exotic lemon verbena and English lavender.

When it comes to collecting the fresh herbs, plan to do this when your plants are flourishing, and harvest throughout the growing season to promote new growth. As a general rule, you can continue to harvest until the first frost. Adding a little parsley to your favorite salad can be just a snip or two away.

Always use clean, sharp shears to avoid damaging the leaves. If you’re like most gardeners, you want your herbs to be abundant and regrow even after being cut back. To be sure that you don’t cause any harm to the plants, don’t cut down more than one-third of the plant that you can see.

Drying herbs enables you to preserve them long after the growing season ends. Some herbs dry better than others; favorites include lavender, rosemary, bay leaves, oregano and marjoram. Drying methods vary. Some gardeners hang the herbs in bunches. Another option is placing the leaves flat on a tray or drying rack. You can also purchase a dehydrator, which will dry your favorite herbs in just a couple of hours.

At the Cock ‘n Bull restaurant, a lush herb garden on the property provides fresh ingredients for all sorts of entrees, including even dessert. Their outdoor herb array includes dill, parsley, tarragon, cilantro, chamomile, rosemary and many more.

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“Dried herbs just cannot be compared to fresh,” says Andrea DeCiero, pastry chef at the restaurant in Galway. “There’s nothing more satisfying than going out to the garden before preparing a dish. It’s something that you planted, watered and cared for.”

As a bonus, fresh herbs are lush and hold onto their color. “We grow and freeze enough basil to last us all year long,” DeCiero says. “It’s a staple ingredient in our Italian sauces.”

Mint leaves are one of her favorite herbs to incorporate into dessert and drinks. She also adds a touch of flair with edible flowers such as pansies.

“Last year was a great summer for herbs,” DeCiero says. “The gardens are part of what we do here; they make dishes look and taste gorgeous.”

To join the popular herb-growing trend, just choose your planter, get a starter kit at the garden center, put in a sunny spot, and prepare a good recipe (see right).

“I grow herbs all year long in my kitchen,” Trayford says. “It makes me happy when I wake up and go into the kitchen for coffee. They bring the garden inside.”

The Dish on Herbs

Not sure which herb works best in a recipe? Here are a few suggestions to get you started: • Basil works well in all Italian dishes and can be tossed into salads. • Chives are a way to spice up dips and sauces. • Rosemary is a hearty herb that adds depth to soups and stews. • Sage perks up a wide menu of dishes from roast pork and chicken dishes to beans, potatoes and stuffing. • Parsley grows in two basic varieties: flat-leaf and curly. Both are excellent for cooking, particularly in salads, as well as rice dishes, fish and steak. • Chamomile makes an excellent night-time tea when steeped in hot water. • Lemon verbena is also used for making tea and may even calm indigestion. • Bay leaves add flavor when tossed into stews or veggie chili. Warning: Do not eat the leaves. Remove them after cooking and before serving. The leaves can perforate your stomach or throat while swallowing. • Muddle mint to make refreshing mojitos all season long. • Lavender is used for sweeter, light baked goods like cookies and shortbreads.

SUMMER SHORTCAKE

with fresh lemon balm and basil

Makes 4 shortcakes Preparation time: About one hour to prepare; 15 min. to bake

Blueberry Compote Ingredients:

1 tablespoon fresh lemon juice 1/4 cup sugar 1 tablespoon cornstarch 1/4 cup water 2 cups fresh blueberries 2 sprigs each lemon balm and fresh basil, finely chopped

Stir all ingredients in a small saucepan. Add fresh blueberries and heat until it bubbles and thickens. Stir in fresh chopped lemon balm and basil

Oatmeal Shortcake Biscuit Ingredients:

1 1/2 cups flour 1/4 cup brown sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup oatmeal (toast in oven before adding) 1/2 cup buttermilk 1 teaspoon vanilla

Heat oven to 350 degrees. Pulse all ingredients in a food processor with 1/2 cup butter until you have coarse crumbs. Stir in 1/2 cup buttermilk and 1 tsp of vanilla. Scoop into a baking pan coated with non-stick cooking spray and bake for 15 minutes at 375.

Mascarpone Whipped Cream:

8 ounces mascarpone 1 1/4 cups heavy cream 1/2 cup confectioners sugar

Splash vanilla

Using a hand mixer start with mascarpone in a bowl and slowly drizzle heavy cream. Increase speed to high until soft peaks form. Add sugar and vanilla until stiff peaks form

To serve, sprinkle with extra toasted oats and drizzle with local honey for extra flavor. Plate with a fresh mint leaf for more color. Serve immediately.

Recipe and photo courtesy of Andrea DeCiero, Pastry Chef at Cock ‘n Bull Restaurant, Galway