From pot to plate
Over the last few years, people have become very conscious about what is going into their recipes. You don’t need to spend hours in the grocery store, studying labels when it comes to your spice rack though. Instead, try growing a small herb garden at home this summer.
Elizabeth Kresse, a naturalist with Summit Metro Parks, does programs about how to grow your own herbs and how to integrate them into your cooking. When creating a garden, Kresse says herbs are a great starting point. “Herbs are great as a starter because there’s several of them that are particularly hardy. They’re an easier plant to be able to start with. And then you have the added benefit of being able to use them in your cooking or for stress release.”
10 plants to liven up your garden
When growing your own herbs, you can control an element of your recipe. “You took something from seed or from a young plant. You cared for it and now you’re able to utilize that. You know what’s happened to that plant, you know where it came from,” says Kresse. “When you’re cooking, you walk right to your back door, or to your pot, and all the nutrients are right there in the plant at that time and then you add it and you’re eating that. So you can’t get much closer to home.”
Reducing sodium can be a challenge for many. The use of herbs can add the flavor you may be missing by subtracting the salt, while also keeping the calorie count down.
Herbs like parsley, oregano, chives and basil are good to start with according to Kresse. Parsley is a biennial, meaning that it takes two years for it to complete its life cycle. “It is hardy in our plant zone and it’s something that you can plant and will come back the following year,” says Kresse. Featuring a mild flavor, Kresse says that parsley is widely used to aid in digestion and as a breath freshener. “It’s really nice and mild. It’s [also] great for putting in a spaghetti sauce,” she says.
Oregano is a perennial that will come back year after year. This herb is a good source of vitamin K, Kresse says. “It does have a stronger flavor, so it’s something that you can use in sauces or with certain meats,” she says. Oregano has also been helpful on the medical front throughout time. “Some of the medicinal uses throughout history that oregano has been used for include toothaches or acne.”
With a light onion flavor, chives are an herb that Kresse says anyone can grow. Another perennial, chives will return each year. “You could just cut [them] up fresh and put them into a pasta salad or any type of salad that you’re cooking in the summer. It just adds a really nice onion flavor,” says Kresse.
Basil features a stronger flavor that can be a great addition to your summer dishes. Kresse suggests taking some fresh tomato, cutting it open, adding some garlic and basil, then drizzling extra virgin olive oil and balsamic vinegar for a delicious summer snack. “The thing with basil is that it bruises easily. You don’t refrigerate it and you don’t generally wash it unless it’s extremely dirty. The more you mess around with the leaves, it’s going to bruise and it’s going to change color.
When cooking with your fresh herbs, Kresse recommends not adding them until the end of your preparation. “If you put them in and then you cook something for a long period of time with a fresh herb, it’s going to cook all of the flavor out of it.” Dried herbs can be cooked for the duration because they are going to rehydrate.
Whether you have 5 acres or 5 inches, Kresse says that anyone can start an herb garden. She recommends that potential herb gardeners consider a few things before digging in. First, start small. “Don’t try to be too ambitious too quickly. It can be very rewarding, but there’s a lot of work that goes into it. Pick a few things that you want to start with and start with those.” Also consider the smell. Not every nose enjoys the same aromas. “Not everyone is going to like the same smell, so if it doesn’t appeal to you that’s probably one you’re not going to want to cook with. Try to go [to the garden center] and see which one would appeal to you and the type of cooking that you do.”
Gardening can be a calming activity. The aromas of an herb garden especially can provide a relaxing part to any day. Kresse says that she has experienced this herself. “There’s something that’s peaceful and relaxing about [herbs] in general just being out in the garden.”
Rosemary Lemonade
2 small sprigs of fresh rosemary
Kosher salt
1 cup fresh lemon juice, or more to taste
½ cup agave nectar or other natural sweetener, or more to taste
Lemon slices, for serving (optional)
Bring 6 cups water to a boil in a saucepan. Remove from the heat and add the rosemary and a pinch of salt. Cover and steep, 30 minutes. Strain into a pitcher and cool to room temperature. Stir the lemon juice, agave nectar and 2 cups cold water into the pitcher. Add more lemon juice or agave nectar to taste. Serve over ice with more rosemary and/or lemon slices, if desired.
Tabbouleh with
Parsley and Pistachios
¼ cup fine bulgur
3 TBS. lemon juice
¼ tsp. honey
1 1/3 cup finely chopped pistachios
1 cup finely chopped flat leaf parsley
1 small cucumber, finely chopped (1 cup)
1 medium tomato, finely chopped (1/3 cup)
4 green onions, finely chopped (1/3 cup)
1/3 cup finely chopped mint (optional)
3 Tbs. olive oil
Place the bulgur in a large bowl and add 1/3 cup boiling water. Let stand for 5 minutes. Stir in lemon juice and honey, and let stand for 5 minutes more, or until all liquid is absorbed. Fluff the bulgur with a fork, and stir in remaining ingredients. Season with salt and pepper.
This salad is best when made the day before serving. This allows the flavors to intensify.