I can hear my sister saying that…”Oh Herb!” But seriously! This girl had forgotten all about planting her “HERB” garden! Moving stinks and beside loving the fact that you get a new place, it sucks that there are things you have to leave behind. Like…my herb garden! Hence, forgetting that I needed to start a new one here and now, I’m hoping it’s not too late.
I made a mad-crazy rush over to the garden center after I thought about it and saw they had very limited quantities at the local store. YIKES!
But the stars aligned and I found some wonderful little baby plants that I hope will produce crazy amounts of goodness for the cottage people.
I should begin by telling you that I am not a GARDENER by ANY means. I don’t like dirt. But I love plants, especially herbs & I love to cook with them! So with my husbands help, I usually am able to start a very nice garden that produces fresh-yummy “additions” to our meals!
As you can see by my collage here, I have a collection of items that say “herb” on them. Not only because I like the plants but because that’s also my nickname. It’s what my sisters call me. HERB or HERBIE. I will spare you the details on why I’m called that- but I do answer to that!
For the time being, here’s what’s going in the Cottage Herb Garden… no big dill, rosemary, parsley, mint, cilantro & oregano.
- DILL~ Known as the classic flavoring for pickles. Dill is a wispy little herb traditionally used to treat insomnia. Dill may also help protect against age-related cognitive impairment. It’s also a staple to flavor classic chicken noodle soup.
Taste: Sweet, grassy
Perfect For: Pickling, fish dishes, and dressings
- Cilantro~ Cilantro has got a distinct flavor that you’ll either love or despise. The green herb that’s sometimes confused with parsley has high concentrations of carotenoids, which are a good source of vitamin A. Cilantro is multifaceted — its dried seeds are called coriander, which is often used for pickling and in curries.
Taste: Bright, and citrusy.
Perfect For: Salsa, chutneys, guacamole, and Mexican dishes.
- Rosemary~ This needle-y herb is often used in mashed potatoes or infused in oil. Rosemary is rich in carnosic acid, an antioxidant that may help limit weight gain and improve cholesterol levels.
Taste: Like pine, faintly lemony
Perfect For: Potatoes or poultry dishes
- Parsley~ This powerful little green gets some brain-boosting clout from quercetin, a chemical found in the herb that helps protect brain cells from free radical damage. Added bonus: Parsley’s polyphenols and carotenoids may help protect skin from sun damage. It comes in curly or flat-leafed varieties.
Taste: Grassy, mild, slightly peppery (flat-leaf only)
Perfect For: Pasta dishes, eggs, fish and meats.
- Mint~ Mint comes in many varieties, but the two most common are peppermint and spearmint. Spearmint is lighter, sweeter, and more palatable, while peppermint has a stronger bite from the menthol in its leaves. These bright green little leaves can aid digestion, and mint tea has been known to soothe hangovers.
Taste: Refreshing, cool
Perfect For: Mojitos, paired with lamb, or combined with chocolate (peppermint patty, anyone)?
- Oregano~ This herb usually falls into two categories: Mexican and Mediterranean. They’re similar, but Mexican oregano may taste more citrusy than the sweet, peppery Mediterranean variety. Oregano is a source of omega-3 fatty acids, which are essential for heart health. Oregano may also help combat some types of cancer cells (though what we add to dinner will likely have a minimal effect).
Taste: Lemony, minty, peppery (depending on type)
Perfect For: Seasoning pizza crusts and pasta dishes, as well as homemade dressings and poultry rubs.
There you have it! Probably more than you ever wanted to know about herbs!
Still in search of chives and the cute “markers” my daughter gave me!!! And, secretly wishing that one of these days I can find a bay leaf plant to replace the 7 foot tall one we left some years back 🙁
Gotta holler at the hubby to help now. Sweet Friday y’all~