Parsley, Sage, Rosemary and Thyme

No, we're not going to Scarborough Faire...just learning how easy it is to grow your own herbs. There's nothing more satisfying than needing a couple of sage leaves for a recipe and going out to the back yard to clip off a few of your own. Satisfying and simple.

So many "modern" recipes call for fresh herbs. It's a reflection of our new-found interest in the best ingredients. And more complex tastes. There's still reason to keep jars or tins of dried herbs like oregano and thyme...but even more reason to use the fresh stuff as well. These days you can buy them as needed in the produce sections of most grocery stores, but it's soooooo easy (and cheaper in the long run) to create your own herb garden.

All you need is a sunny location. (Full sun...herbs won't do well at all with less than six hours of sun a day.) You can plant them directly into the ground, but I have all of mine in containers. Large clay pots. Metal tubs and containers. Even an old whiskey barrel. Fill with a good potting mixture and plant herb transplants from your favorite nursery or garden center.

Here's what I keep on hand on the back driveway ready to be snipped:

Oregano

Oregano is common in Italian and Greek cooking, but is quite versatile. You can add a few leaves to a salad or chop and use in a marinade for chicken or pork. Even add a little bit to scrambled eggs. Oregano is quite hardy, and here in Texas my plants have survived the last three winters with very little damage. Make sure and put this one in a container by itself; it is quite prolific and will crowd other things out.

Rosemary

This is a good herb to plant directly in the ground if you want to. It is quite hardy and grows into a attractive small bush. If allowed to flower, it produces tiny purple flower stalks that can attract bees and butterflies. Rosemary is a staple in my kitchen. I use it when cooking chicken and pork and even infuse it into simple sugar syrup for cocktails. I also sometimes add a little finely chopped rosemary to mashed potatoes right before serving. Its flavors are also strong enough to stand up to beef, veal or lamb--especially when paired with another earthy ingredient like mushrooms.

Thyme

I have to admit that this one has given me trouble. My plants always seem to be more stem than leaves (and the leaves are tiny to begin with). My best success was with a large half gallon transplant this year. Produced much better for me. It's another flexible flavor ingredient that goes well with many meats and vegetables. It's slightly more delicate, so I really like to use it with seafood whether it be fish, shrimp or scallops. (If you can find it, plant lemon thyme just for use with seafood recipes.)

Sage
This is the first year I have grown sage, and I haven't yet determined how it will do in a north Texas winter. I have used it quite a bit though. It's good with prosciutto tucked under the skin of a chicken breast or wrapped around a pork chop. Of course, it's a staple of Thanksgiving stuffing and is a good complement for other autumn foods like butternut squash and sweet potatoes. It, like thyme, is also one of those ingredients that can make your meals a more friendly pairing with spicy, earthy red wines like Syrah or Sangiovese.

Mint

This is another one that needs its own container. It will absolutely, positively take over whatever space it is given. That can be useful; it's an easy fragrant ground cover for any sunny spot. Frankly, I grow mint more for use in the bar than the kitchen. It's a staple of the mojito rum cocktail, and a sprig of mint adds great spark to a glass of iced tea or lemonade. It can also be added to dessert recipes. I plant the basic spearmint for cocktails, but also plant peppermint just for the heck of it. It's great to pick a sprig, crush and take a big whiff. Mint won't always make it through a Texas winter.

Basil

This is a summer herb. It will not survive freezing temperatures, so you'll have to replant it every spring. It's great with fish, you can combine it with tomatoes and fresh mozzarella for a great salad, and it can even be added to adventurous cocktails. You can also use it to make your own pesto. I plant several types, basic "globe" basil, lime basil (especially good with seafood), and purple basil (just adds great color to whatever you add it to). Basil is a staple of Thai cooking, so you should get creative with it if you like Asian-style recipes.

In your garden, you can also plant parsley, dill, chives (yummy in some sour cream on your baked potato), or even tarragon. Think about what you cook with most and plant your own supply.

Hopefully, you'll be clipping enough fresh herbs for cooking and cocktails that your plants will continue to grow vigorously. If they get sparse and "leggy," just cut or pinch off the top several inches to keep them full and bushy.

There's simply no reason to spend $1.99 at the grocery store every time you need a fresh herb. Invest the same two bucks in a 4 inch transplant from your garden center and grow a bountiful herb garden you can take advantage of all year long.