The Bounty of Fresh Herbs
Planting an herb garden is fun and rewarding. Who doesn’t love the tender shoots of fresh basil or the fragrance of mint after it has been muddled on the bottom of a highball glass, ready for the addition of white rum and a squeeze of lime? Delicious and true summer fare!
A good herb garden is planted in a very sunny location and close to the patio action. If the herbs are too far away, they tend to be forgotten or not used regularly. Consider planting several in a large planter with good drainage (as all herbs like soil to dry between waterings), that can be close to the outdoor dining area or kitchen. The only herb that doesn’t like to “buddy up” with others is basil; it likes to be planted alone in a pot or in the garden.
As each herb sizes up and can be harvested be sure to use ‘em or you’ll lose ‘em. A trim of not more than 1/3 the size of each plant, using sharp garden shears, will produce kitchen bounty and also encourage more growth. Herbs that are not harvested regularly will go to seed/flower and stop producing fresh, succulent growth. Trim selectively, not taking a full section of any one plant. For short term use, herbs can be kept fresh in a glass of water on the kitchen counter or in the refrigerator; for use in future days, it is best to store them wrapped loosely in a damp paper towel and kept in a reusable bag in the fridge.
Dig through your recipes or watch endless videos of ways to use fresh herbs. Favourites include basil in caprese salad or in a robust pesto sauce, mint in mojitos, rosemary mixed in with olive oil, sea salt and garlic on potatoes and cilantro in a fresh salsa – Yum!
By Vikki Whitney, Owner of Griffin’s Greenhouses
705-652-8638 or 1-877-647-4334
