So you’ve planted all these beautiful herb plants and maybe you are thinking now what? For me, I love the look of herbs growing in the garden. They are beautiful and fragrant and many of them have pretty flowers that can be used in arrangements. Still, most people grow them for cooking, which I see as an added bonus. So for the next six weeks I will be posting a special blog every Thursday to feature a different culinary herb that you will love.
What you can expect from each post:
- Learn a little about the plant and how to grow it.
- Learn the best way to harvest the herb for cooking.
- Learn how to preserve the herb for future use.
- Check out a couple of my favorite recipes for the featured herb.
Most of my herbs are close to the back of the house for easy access but I also grew some basil this year along with my tomatoes as they are a good companion plant to each other. This simply means they help each other grow better and allegedly help increase their flavor.
If you are not growing your own herbs, you can buy them easily at the grocery store or at a farmer’s market. If you want to use dried herbs in the recipes, just remember the “3 to 1 rule:” use three times more fresh herbs then dried.
Are you excited yet? Here’s my favorite go-to salad dressing recipe that I make whether I have fresh or dried herbs on hand. We use this everyday. It is very versatile and can easily be changed to suit your taste.
- ½ cup balsamic vinegar (substitute red or white wine vinegar)
- 1 cup extra virgin olive oil
- ½ teaspoon dijon mustard
- 1 clove garlic - crushed (optional)
- ½ cup chopped herbs (I use thyme, oregano, rosemary and basil)
- Whisk together all ingredients and serve at room temperature. Store in the refrigerator for future use. Use a canning jar or clean leftover jar from pickles or jam to store your vinaigrette then all you have to do is shake it up to use.