Herb Gardening, and Eating
July 9, 2013
As a follow-up to our post on raised-bed gardening, we’d like to highlight the easiest way to connect kitchen to garden: herbs! Basil, chives, oregano, and parsley, among other herbs, are great ways to create a luxuriously scented garden while bringing the farm-to-table trend from the best restaurants to your own kitchen! When planting your herbs, remember to use a potting mix in your containers to improve moisture retention. It is also important to know how to pick your herbs without damaging the plant; trimming your herbs keeps them healthy, but over trimming can kill them. Learn more with these tips from Gardener’s World.
Fresh herbs brighten any recipe that calls for dried herbs and make a great addition to pasta, chicken, fish, and cocktail recipes. You can even infuse herbs into olive oil by cleaning some sprigs of herbs and soaking them in oil for two weeks before use. We dug into our cookbooks and came up with a couple of delicious recipes that can go from your balcony or backyard straight onto your plate, and your palate!
- 1 ¾ cups basil
- 1/3 c extra virgin olive oil
- 3 Tablespoons pistachio nuts, salted natural color (can substitute toasted pine nuts)
- 1 clove garlic
- 1 teaspoon salt
- 4 Tablespoons butter, softened
Start by getting out your food processor and chopping the garlic very finely. Pick a bunch of your beautiful fresh basil from your garden, rinse and dry a cup of leaves, and add them to the bowl of the food processor. Sprinkle in salt and extra virgin olive oil, add the pistachio nuts (or toasted pine nuts if you prefer), and the softened butter. Blend to a smooth consistency and refrigerate until use, up to 2 weeks, or freeze. Use your delicious pesto on pasta, bread, scrambled eggs, or even a spoon!
Red Pepper Guac
- 2 ripe avocados, pitted and chopped
- 2 Tablespoons lime juice
- ¼ – ½ an onion, chopped
- ½ a red pepper, minced
- 2 teaspoons minced jalapeno pepper, or ½ teaspoon scotch bonnet pepper for extra spicy
- ¼ teaspoon salt
- 2 Tablespoons fresh chopped cilantro
Method: Lightly oil a frying pan and sauté the chopped red pepper and onion until soft. Mash half of the avocado and mix with the avocado chunks. Stir the onion, red peppers, spicy peppers, salt, and cilantro together; incorporate the mixture into the avocado with the lime juice. Try not to eat all of your fresh guacamole at once!
By Licole Paroly
- Garden Gourmet : Harvest Power Blog - [...] recent blog post on growing your own fresh herbs brought to mind another great gardening idea: edible landscaping! Many people ...