Herb-growing tips

April is National Garden Month and, as we transition to the warmer days of May, a great time to consider growing fresh herbs. Why? A few of the benefits include versatility, flavor, nutrition and health benefits, cost and convenience. Light gardening, such as growing herbs in pots, for example, is great for reducing stress, fostering creative juices and adding freshness to your diet.

Herbs can grow in soil in the ground, in raised beds or pots. What to start with? Start with the herbs you already use and are easy to grow and thrive, such as basil, thyme and oregano. While you can grow many herbs successfully from seed, using starter plants from trusted sources gives you the ability to harvest your herbs almost immediately. Parsley, mint and basil are well suited to growing in pots. If you start from seed, expect a 3-week wait for adequate growth before harvesting.

Herbs need plenty of sunlight, at least 6 hours/day, pots with adequate drainage (terra cotta pots work well) and potting soil (versus garden soil). Better to use a pot that is too large than too small as the plant can outgrow the pot and easily dry-out. You can plant several herbs in a larger pot as they may do better growing together, sharing resources. Be sure to choose herbs with similar hydration needs.

Delicate Herbs Dictionary

Herbs and spices are a true goldmine. So versatile, exciting and healthy. Many herbs offer anti-inflammatory, anti-septic, anti-cancer and antioxidant benefits. Herbs contain plant chemicals that promote heart health. Get started today adding delicate flavor with these milder herbs. Add to your recipes in the final minutes of cooking. Consider snipping into tiny pieces with sharp scissors.

• Chervil – often used in French cuisine, along with tarragon, parsley and chives, aka ‘Fines Herbes.’ Has a subtle parsley/licorice flavor. Resembles carrot top leaves. Can be used at the end of cooking process or in cold food prep. Great with string beans, green salads and tomatoes as well as soups, fish and meat dishes.
• Chives – Has a light onion, mild garlic flavor. Particularly easy to snip with scissors. Add to seafood dishes, eggs and omelets, green beans, tomatoes, potatoes and salads.
• Dill – Particularly delicate flavor. Use leaves on fish and seafood dishes, and with vegetables, including cucumbers, green beans, potatoes and potato salad, tomatoes and beets. This feathery herb is delicious in tzatziki sauce.
• Mint – Refreshing, bright, slightly sweet taste. Comes other varieties: spearmint, orange/apple/lemon and peppermint. Use in dessert recipes, beverages (such as iced tea and cocktails) and salads, including grain and veggie salads (tabbouleh). Goes well with lamb and other veggies including corn and potatoes, string beans, eggplant and tomatoes.
• Parsley, – Subtle flavor, faintly herbal. There are 2 main types, flat-leafed and curly (also known as Italian parsley). The flavor is generally better in the flat-leafed variety. Works well in tomato sauces, salads and salad dressings, nearly all vegetables, widely used as a garnish, in marinades, seafood, meat, egg and seafood dishes.

Cilantro lime chicken

Cilantro lime chicken

A simple and tasty grilled or baked chicken dish.

Ingredients (5 servings)

Juice of 4 limes and zest of 1 lime
2 TB olive oil
1/2 cup fresh cilantro, chopped
1 tsp salt
3 garlic cloves, smashed and minced
1 tbs freshly ground black pepper
1 whole chicken, cut into pieces (may also use chicken thighs or breasts)

Whisk the lime juice, zest, oil, cilantro, salt, garlic and pepper in a large bowl. Add chicken pieces and coat well. Marinate in the refrigerator at least 1 hour, may marinate overnight. Remove chicken from marinade, shake off excess and discard remaining marinade. Cook on a preheated grill, turning occasionally, until done. Juices should run clear and internal temp (near bone) should read 165 degrees. Takes approximately 25 to 35 minutes. You may also cook this in a 350 degree oven, about 30 minutes.