I’ve spent a good part of the last few weeks in the garden — major weeding sessions, fertilizing, planting, cleaning up. The oregano and thyme FINALLY made it into the ground, after two years in pots on the deck, and the difference is dramatic: they’re already spreading like mad, ecstatic to have some room to run. The lesson: if you can possibly get your herbs in the ground, do it! They’ll probably be a lot happier.
I’m often amused by the quantities of fresh herbs called for in recipes: quarter teaspoon here, half teaspoon there, and maybe even — gasp! — a full tablespoon sometimes! Around here we go by the cup, not spoon; I’ll add a half cup of tarragon to something, two cups of thai basil to something else, a cup of parsley to something else. I guess there is, theoretically, such a thing as too much herbage, but I don’t think I’ve encountered it. Large quantities of herbs make EVERYTHING taste good. They’re such an instant way to improve your cooking: just add fresh herbs!
In the next video I highlight my favorite herbs and make what is probably my all-time favorite breakfast: fluffy herby eggs. If anyone has any dishes that use large quantities of herbs, I’d love to hear about it — I’m always looking to increase my use of them even more. And now that my herbs are situated in a sunny spot with room to spread out, I expect truckloads of them will soon make their lovely presence felt.
How does one use TRUCKLOADS of herbs?
just love it eric, really great segment! let me know about filming at SOE, we are excited!
Thanks Rachelle, we're still trying to figure it out. Will let you know asap!
I got the herb garden going out front of my sister's house. You are so right about in-ground vs. potted herbs. I had a mix of both last year and the in-ground plants did a lot better. And strangely a lot of the herbs came back automatically, even after the blizzard we had this winter. Talk about effortless!
As for cooking with them, like you I don't skimp. If I were buying fresh herbs all the time it would be more cost effective to use less, but by growing them I get to use a lot more and spend a lot less.
Last year I had several basil varieties and that was fantastic. Cinnamon basil has a delightful aroma and is great in stir fry. I have a few esoteric herbs too which I'd love for you to talk about (I don't really know what to do with them). Lovage, marojam, and sorrel.
"If anyone has any dishes that use large quantities of herbs, I’d love to hear about it"
Well, since you asked…
I like to make a quinoa tabbouleh-style salad with lots of fresh herbs: 1 part each quinoa & wheatberries, a big bunch each of fresh flatleaf parsley, mint and basil, plus some diced red bell pepper, persian cucumbers and some crumbled feta cheese. I like to toss the wheatberries in a homemade cheese- and nut-less parsley pesto and squeeze lemon juice over the whole salad. Deliciously fresh and tangy with a great crunch – perfect for summer.
One of my favorite recipes for an Italian-style potato salad also uses lots of herbs: red potatoes, quartered, boiled, and mostly cooled, drizzled with olive oil, half red wine / half white vinegar, and then tossed with a big bunch each of fresh chopped basil, oregano, scallions, red onion, salt & pepper.
In the event you're not already familiar with either of these, I hope they can aid you in your quest to consume massive amounts of fresh herbs — a noble quest, that.
I just discovered this wonderful website after seeing the Chron article. Another herb suggestion: if your arugula gets rangy, the leaves get very hot and are full of flavor, I use them chopped finely in all sorts of dishes. Also chocolate mint – fantastic on baked chicken, and of course it grows like…mint!
Thanks Steph, Lauren, and Pamela! So true about growing herbs: you really have to grow to play with the larger quantities, otherwise you'll go broke. But in the ground… FREE! My oregano is going ballistic right now.
Lovage is big in Holland. I think it's the ONLY herb of which I'm not a fan. Marjoram is essentially oregano, can be used interchangeably in my experience. Sorrel has lots of sour notes, makes killer soup.
That tabbouleh of Lauren's sounds fantastic. Need wheatberries — going to the store now, will pick some up and try this.
Good tip for "rangy" (love this word!) arugula, Pamela, thanks!
Even weirder, I now have TWO avatars!
I have HUGE GARDEN and though out the garden I keep many herbs. I tend to favor peppermint, oregano, sage, parsely, silver tryme (aka Artimesia ) lemon balm and bee balm, fennel, basil. These are set loose in the gargen. You can walk around and pinch leaves for a smell sentation as you tour the garden. I keep a pot of rosemary on the deck because this is New England and it won't keep outside all year. I can not cook with out the aid of these plants. I dry the plants for winter storage, better dry than none ..you know. I make teas from wandering around in the garden and picking blossoms and leaves like red clover, lemon balm and mint. I make salads and add garlic chives or round chives, parsely, violet blossoms and basil.
My husband complains that the mint is spread to the grass, but boy does it smell good when he mows! I cook by adding handfuls of the herbs, who measures?
Sounds fabulous Darcy! The deer around here would mow down all of it if I tried that, alas…. but they don't seem to like rosemary, thyme, oregano, marjoram, and sage, so they're fine. All theothers need special protection.
I am truly amazed at how well most herbs grow in the garden (as opposed to pots) in our temperate climate. Basil is a great example. Truthfully, I only plant it every couple of years because I dry it. I generally alternate it with parsley (quite sparsley) and cilantro. I tried fennel this year. It went crazy.
Keep up the good work.
My first time on your website and I"m loving all your videos! I didn't think there was such a thing as too much herbs until I made a Sri Lankan/Thai style curry and added too many kaffir lime leaves!
Weird, Karena's post didn't show up until like three days later! Must try the leftover mint/cilantro blender action on little gems — perfect!
If the authenticity police show up here I'll be ratting you out. Wow, star anise uncooked, just pulverized with cinnamon and herbs. Or maybe heating the broth with that "cooks" the anise? Fascinating! Will try that too thanks for the terrific idea.