The last two hail storms we got pretty much killed all my vegetable and herb plants. I had been meaning to get to the nursery and pick up more but somehow, here it is getting near the end of summer, and I hadn’t done it yet. So I decided I wouldn’t even mess with vegetables at this point but I can’t imagine not having fresh herbs growing during the fall/winter. (I typically grow most of my herbs in pots and bring them in during the cold months). I went to Home Depot to pick a few up and to my dismay, they were totally out of them…not one herb to be found (and I was told they won’t get any more till next year). I did have some friends tell me they had found herbs at some of the nurseries so I went to Spencer’s (1430 South Tejon, 719-632-2788) and they had several hundred…thank goodness! I picked up rosemary, sage, oregano and thyme. I was able to save my basil and some parsley so I think I’m set till next spring. My point of this is that if you want fresh herbs, which are a heck of a lot cheaper if you grow them yourself instead of buying at the grocery store, you should shop for them sooner rather than later.
Someone told me the other day that I could root some herbs in water (which I do with my geraniums and a few other plants) but she wasn’t for sure which ones. I did find info that said rosemary and basil (two of my favorite herbs) will easily root in a glass of water and that oregano, sage and lavender can too, but take much longer. So now I’m experimenting to see how easy they actually are to root…which I will keep you posted on. But I wanted to encourage you to get your herb plants now if you’re interested in cooking with them later……they are very hard to find in winter months and very expensive (at least from my own experience last winter). A very small package of a few stems/stalks of herbs can cost 4 to 5 dollars…which is more than you’ll pay for a lot of herb plants so why not have your own on hand?
ROSEMARY –
This cost me $4.98 at Spencer’s. Rosemary tastes very aromatic with a faintly lemony and piney flavor. It can be added to chicken, lamb, pork, salmon and tuna. It’s also great in soups and tomato sauces, eggs, or mixed in with oil, butter or vinegar. And it makes your kitchen smell good! Rosemary is considered a “brain herb” because it stimulates mental activity….I’m thinking I should eat an entire plant a week! It also makes an effective mouthwash. Heat 1 pint of water, remove from the heat and add 3 teaspoons of rosemary and cover. Let steep for 30 minutes, strain, and store in the refrigerator. Here’s tips on how to root rosemary in water….
BASIL –
I love basil and sometimes have good luck growing it and sometimes not…which is why I try to always have two plants! When I found out this can easily be rooted in water, I was very excited (I just cut my sprigs so I don’t know if it is easy or not….has anyone done this?) Basil’s the main ingredient for pesto and is delicious on salads, vegetarian pizza and fresh tomatoes. It makes spaghetti sauce and tomato soup extra yummy and it can be mixed in with butter, vinegar, oil and jellies. My very favorite way to use basil is making a caprese salad, which is fresh tomatoes and mozzarella with extra virgin olive oil and strips of fresh basil. It’s best to add basil at the last minute because cooking destroys the flavor. FYI…basil is a good insect repellent for white fly, aphids and fruit fly. A pot of basil, set on a windowsill near an open window will help prevent flies from entering. Here’s the tips I’m using for trying to root my basil.
THYME-
Ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. In the European Middle Ages, it was placed beneath pillows to aid sleep and ward off nightmares….might have to try it for sleep! I paid $2.98 for my thyme. This is good for flavoring soups and stews, marinades, casseroles, grilled foods and my favorite way to use it…in roasted vegetables. You can take any vegetables, add some olive oil, toss in some sprigs of thyme, roast, and voila…fabulous, inexpensive and hearty side dish.
SAGE –
Sage is commonly used in Italian dishes and marinades of all kinds. It’s considered a “near-perfect” seasoning for poultry and of course stuffing. Sage is also great with beans, soups, roasts, potato and vegetable dishes. It does have a strong flavor and aroma so you shouldn’t overdo it. I haven’t had a sage plant that flowered but the flowers are edible ad have a more delicate flavor than the leaves. It’s high in vitamins A and C. We have a gas grill but I have friends who throw the stems and leaves of sage on hot charcoal, when cooking, and they said it adds a wonderful aroma to grilled dishes. The sage was $4.98 at Spencer’s.
OREGANO –
Oregano became popular in the United States after servicemen returned from Europe, just after World War 2, and talked about the wonderful pizzas they had tasted in Italy…pizza with oregano on top of it. Oregano is also delicious in soups, vegetable and bean dishes, any tomato based sauces, egg and cheese dishes and meats. I like to add it to sautéed zucchini and onions. It’s a staple in any Italian cooking. You can also toss the leaves in salads. This oregano was $4.98 at Spencer’s.
Here’s some more great information on rooting herbs in water….just think of all the money you can save while enjoying the taste of fresh herbs…all year long!