It’s the time of year when the sun is shining, the flowers are blooming, and summer produce is not too far away. While I love the fresh fruits and veggies that are coming up, one of my favorite things to grow in the summer are fresh herbs. Sure you can buy them all year long in those little plastic containers, but those are expensive and since a little goes a long way, you almost always end up throwing them away.
I love the typical ones you see everywhere, in fact basil is one of my favorite. One of my absolute favorite dishes is a Caprese salad with summer tomatoes, fresh mozzarella and basil drizzled with olive and and balsamic vinegar.
While this is a great herb, don’t discount some other herbs that are used less frequently. Sage, rosemary and mint come to mind.
Some popular and not so popular herbs and their uses:
In addition to tomatoes, basil can be used on pretty much any summer vegetable with much success. It’s great on pizza, in pasta dishes and of course pesto, a sauce made of lots of basil, garlic, pine nuts and cheese.
Rosemary, another favorite is good with potatoes as well as other vegetables, and is great on one of my favorites, rosemary focaccia bread. Some sea salt and good olive oil, and you’ve got yourself one of the best breads around.
Thinking about sage brings to mind a Thanksgiving stuffing, but it’s a great addition to squash and sweet potatoes, and it’s awesome with a pumpkin filled ravioli in brown butter. You find it more in wintery dishes, but don’t discount it in the summer.
Mint is usually used in Mediterranean foods, but it also is great for summer drinks, iced tea, in a fruit salad. Anything you think would taste good with peppermint, is great with fresh mint.
There are tons of other easy to use herbs as well. Cilantro is good in both Mexican and Asian dishes, Thyme and Oregano are both great in a variety of things, from soups to Italian dishes. And if you have bunch, you can always mix them up and add them to anything from rice, to pasta, to garnishes. The possibilities are endless.
Growing your own is is as easy as getting some seeds and pots (or plants that have already been started) and just remembering to water them. If you don’t want to grow them, you can maximize the shelf life of the store bought ones by taking them out of those pesky plastic containers and putting them in a container of water or wrapping them in a wet paper towel.
Of course dried ones are okay, but I tend to use those in the winter when the fresh ones aren’t as plentiful. Whatever you do with them, you’re in for a fresh and summery tasting treat.
