Homegrown Flavor

Whether garnishing a drink or seasoning a dish, add a dash of freshness to your meal with herbs grown in your own kitchen.

BY EMILY BOYNTON | PHOTOS BY JOHN VALLS FOOD STYLING BY NATHAN CARRABA

Strawberry Basil Sorbet

Basil adds a unique spin on this classic strawberry sorbet.

Ingredients

1 pound fresh strawberries, rinsed, hulled, and sliced; ¾ cup granulated sugar; ¼ cup freshly chopped basil; 1 teaspoon freshly squeezed lemon juice

Method

In a medium bowl, toss the strawberries with the sugar. Stir until all of the strawberries are coated. Cover and let stand for one hour, stirring every so often. Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Grilled Rosemary and Garlic Salmon

Elevate your salmon with aromatic rosemary, smoked sea salt, and woodsy char from the grill. This flaky filet is elegant and easy to make—perfect for a quick and easy weeknight meal or a sophisticated main to serve to friends.

Ingredients

4 cloves garlic, minced; 1 ½ tablespoon olive oil, plus extra to brush on the grill; 1 ½ teaspoon finely chopped rosemary leaves, about 2 small sprigs; ½ teaspoon smoked sea salt; 1 ½ pound filet of salmon, skin-on

Method

Fire up the grill to high heat, about 475–500° F. In a small dish, stir together the garlic, olive oil, rosemary, and salt. Place the salmon on a baking sheet, skin-side down, and rub the herb and oil mix over the fish. Brush the grill with olive oil and place the salmon on the grill, skin-side down. Grill for 15–17 minutes, until the thickest part is cooked through and begins to flake. Pair your filet with a thick-cut, crusty sourdough or an airy focaccia topped with olive oil, coarse salt, and fresh herbs like parsley, thyme, or rosemary.

Toki Shiso Julep

Quench your thirst with this variation on the mint julep that calls for shiso, an herb from the mint family often used in Asian cuisine. Combined with Toki, a blended Japanese whiskey, this refreshing cocktail is simple and impressive.

Ingredients

3 oz Toki whiskey (or your whiskey of choice); 4 shiso leaves; 2 bar spoons cane sugar; Crushed ice

Method

Muddle sugar with 3 shiso leaves until macerated. Add 2 ounces of whiskey, stir, and add ½ cup of crushed ice. Top with 1 more ounce of whiskey, stir, and add more crushed ice. Garnish with a whole shiso leaf.

MAKE IT A MOCKTAIL! Sub out the whiskey for soda water and add a squeeze of lime juice to make an alcohol-free alternative.

Easy Cucumber Salad

Give the leafy greens a break with this upgraded side salad. The simple chop-andstir recipe packs big flavor with cool, crisp cucumbers saturated in zesty vinegar, sweet honey, and citrusy dill.

Ingredients

2–3 tablespoons rice vinegar or white vinegar; 1 teaspoon honey (or sugar); 1 large English cucumber, thinly sliced; ¼ large red onion, thinly sliced; 1–2 tablespoons chopped fresh dill; Kosher salt and black pepper, to taste

Method

In a medium bowl, whisk together the vinegar and honey. Add the cucumber slices, onion slices, and dill. Season with salt and pepper and toss to coat. Let sit for 10 minutes before serving. You can also chill for a couple of hours before serving to let the cucumbers marinate.

Herbal Stone Fruit Prosecco Sangria

Looking for spring in a sip? The sweet tang of tart fruits plus bubbles and fresh thyme make this vibrant cocktail the perfect sunny-weather drink.

Ingredients

12 oz green Chartreuse 6 oz Atsby vermouth (or your vermouth of choice) 1 bottle chilled prosecco 4 sliced plums or pluots ½ cup sliced red grapes or gooseberries 4–6 kumquats (optional) 8–10 sprigs of fresh thyme

Method

Add Chartreuse, vermouth, fruit, and a few springs of thyme to a serving pitcher. Let sit for a few hours. When ready to serve, add prosecco. Serve over ice with a straw, and garnish with a fresh sprig of thyme.

MAKE IT A MOCKTAIL! Sub out the prosecco for sparkling apple cider and swap the Chartreuse and vermouth for your favorite fruit juices to make an alcohol-free alternative.

LET IT GROW

NOVICE KITCHEN gardeners can start with beginner-friendly herbs like basil, mint, parsley, and rosemary. You can also select your herbs based on what you would like to cook, such as an Italian cuisine garden with basil, oregano, parsley, and bay leaf, or a Mexican cuisine garden with cilantro, epazote, and marjoram.

PLANT EACH HERB IN its own pot with drainage holes to avoid root rot, and fill in the container with potting soil. In general, it’s best to avoid soils that come with added fertilizers, though you can add a sprinkle of liquid fish or kelp-based fertilizer when your plants need a boost. Once potted, place your herb babies where they will receive six to eight hours of sunlight, ideally near a west- or south facing window.

PLAN TO WATER YOUR herbs a couple times a week, or whenever the soil is dry roughly one inch from the top. Pour slowly and steadily, and stop when the soil feels moist. You’ll want to avoid overwatering, which is a common mistake for novice gardeners and can lead to fungus gnats. If you do find pests, let the soil dry and add a top layer of sand to prevent further infestation.

WHEN IT’S TIME TO harvest, clip no more than 30 percent of a mix of new and mature leaves from throughout the plant to encourage new growth. Add to a recipe or freeze the clippings with water in an ice cube tray to use later.

HERB APPEAL

Integrate your garden into your kitchen with containers that are fun and functional.

LET THERE BE (GROW) LIGHT Give your plants a boost with this fullspectrum solar simulator by Torchstar, which mimics natural sunlight and aids photosynthesis. $63, amazon.com

MAKE IT MACRAMÉ Spruce up your space with these darling hangers, made from 100 percent recycled cotton rope and cord. $60, westelm.com

CHALK IT UP Personalize your garden with this vertical chalkboard planter, complete with individual growing cells and a moisture mat for even water distribution. $145, williams-sonoma.com