This week as I strolled into Target after a doctor visit with my daughter where I learned the gender of the upcoming grandbaby, I spied the most beautiful wintertime sight one can behold: a rainbow of tulip bouquets for sale (Yes, inside Target!)! Fresh, beautiful and fragrant! Ahhh … If I only had a warm breeze and a sunny afternoon to go with it!
All that is to say I love little back door kitchen gardens. I have one that usually sports a few flowers (like tulips) and some thyme, rosemary, mint and basil. Having a few fresh herbs at the ready makes a ton of difference in the final dish. While this isn’t a gardening article, I really can’t encourage you more with cooking than to say herbs will grow in pots and I think you should go right now and make plans for spring. Well, finish reading this article first for its worldly wisdom and sage advice …
Here’s a very short list of a few herbs that you can grow at your back door here in the Piedmont and that make delectable flavors:
Rosemary — This is a favorite backdoor herb because it’s hardy (meaning I can’t usually kill it), evergreen and in its larger form is a beautiful lemon-pine fragrant bush. I use rosemary in so many dishes but find it especially good on roasted sweet potatoes and roasted turkey. Eat, drink and be rosemary.
Thyme — Thyme is easy to grow and it spreads effortlessly, making a lovely short green mat across the herb garden. It comes in so many varieties that you’ll find a few to love. The leaves are tiny and don’t require chopping, so that’s a bonus. It’s a lovely way to flavor beef, pork or chicken and also broths. What are you waiting for? It’s thyme to party.
Basil — Is it truly summer without basil? Basil has a broad and bright green leaf with a scent that reminds you of licorice and cloves. It pairs perfectly with bright red summer tomatoes and is lovely in a salad. You basil believe it.
Sage — It’s unbeleafable how easy it is to grow sage. Besides, it isn’t just for sausage and Thanksgiving anymore. We love sage as a way to season pork loin, beef roasts, even roasted vegetables.
Bay Leaves — If you haven’t grown bay before, you are in for a treat! I’ve had one in a pot on my deck for a while and it is such a relief to avoid high charges at the grocery when I only need two leaves. Try it today, bay.
Mint — Mint comes in so many different flavors and such a wide variety of uses from aromatics for meats to a delicate tea in your kitchen! This spring while you are checking out the varieties, crush a single leaf between your fingers and find just the flavor for you (or take home several; they grow easily.). It’s mint to be.
Chives — Chives are one of the other easy grow solutions for your herb garden. Then you can just trim off a little like a haircut. It looks like grass and gives a delicate oniony flavor to soups, salads or anything that needs a sprinkle of green. Add it to some cream cheese with garlic powder and salt and you’ve got an out of this world spread. Congrats on your big a-chive-ment!
Some of you might be saying “what about Elvis Parsley” for those who are “dill with it”? I’ll just say I’ve had terrible luck with many other herbs so I’ve only recommended what I’ve been able to grow proficiently myself. My thumb isn’t quite black, but it is a shade of gray. I’m confident that any newby herby will be able to tackle these easy grows, too.
If you have some other suggestions and would like to send them my way, you can reach me any time at wendi@loavesanddishes.net, and if you are looking for tasty recipes on which to ply your herbs, try my website at loavesanddishes.net.
Danbury’s Wendi Spraker is CEO, food writer, recipe developer and dish washer at Loaves and Dishes, and one of the Dorks with Sporks, a mother-daughter Adventure in Take-Out podcast.
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January 22, 2020 at 11:23PM
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