HERBS IN THE GARDEN | One of the joys of summer is growing herbs. It is wonderful to wander in or out and brush my hand among the leaves and smell the aroma of basil and rosemary and mint in the air. I grow some herbs specifically for their wonderful fragrance. Herbs are some of the easiest plants to grow in containers. Some herbs are perennial (they grow back every spring, like chives, sage, thyme and mint), while others are annuals. Herbs both attract beneficial insects and deter harmful ones.
TIP: Basil plants repel flies and mosquitoes. Tear off a leaf of basil, crush it and rub on your skin to keep mosquitoes from biting.
In general, herbs have the highest flavor in their leaves just before they bloom, but harvesting herbs can be done throughout the growing season. After they flower, most herbs tend to lose their flavor or become bitter. Harvest early and frequently to encourage plants to produce new growth. It’s okay to prune a perennial to about half its height. You can cut back an annual even more - to just a few inches. Many culinary herbs, including chives, basil, mint, parsley, and oregano grow back quickly and benefit from constant pruning.
HERBS IN THE KITCHEN | Almost always, herbs taste best when used fresh. After picking, their flavor and aroma tends to deteriorate quickly. If you cannot use them shortly after harvest, there are several shortterm storage methods that are recommended to help keep their flavor for a couple of hours to a couple of days. Several long stemmed herbs, like basil, cilantro and parsley can be stored in a glass of water similar to cut flowers. Just trim the ends and stick them in a glass with about an inch or so of water. Place them on the kitchen counter and they’ll remain fresh for up to a week.
Many fresh herbs, including rosemary, chives and thyme, can be stored a week or longer in your refrigerators’ vegetable bin. For best results, wrap them in a damp paper towel and then place in an open or a perforated plastic bag.
TIP: For best flavor, do not rinse the herbs you are storing until just before they are to be used.
Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Pat dry any remaining moisture with clean paper towels. If you’re washing a larger amount of herbs at one time, treat them as you would salad greens. Place in a clean sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water.
Pour out the water and repeat the washing process in clean water until dirt and grit are gone and the water is clear. Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs - basil, chives, cilantro, dill leaves, parsley, marjoram and mint - a minute or two before the end of cooking, or sprinkle them on the food before it’s served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking. For some foods, such as breads, batters, etc., you’ll need to add herbs at the beginning of the cooking process. Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time (at least a couple of hours, if possible) for cold foods with herbs to chill helps the flavors to blend.
Here’s wishing you an enjoyable and flavorful season of gardening, and don’t forget to stop and smell the herbs!
Anne Fleshman i s the owner of Baltimore Contained, a full service garden business created for urban gardeners . 2400 F leet
Street (corner of Montford and Fleet) | 410.732.7717 | www.baltimorecontained@gmail.com
