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Nothing brings nature into the home like utilizing fresh herbs in culinary masterpieces to make them as special as those you’ll share them with. Sensational herbs can be grown with ease, as some of the most savory and flavorful ones are disease, pest and drought resistant.
Furthermore, most herbs will even grow in poor soil conditions, but they are also available ready-to-consume from local nurseries. Prepare to get cooking with six herbs either in dried form or fresh from the garden.
While seedlings grow fast, this affordable flavorful herb can be grown amidst the garden with little effort. Situating collections of the small onion bulbs in landscaping beds adds lavender blooms and greenery every growth cycle. They mature quickly and make zesty additions to dishes like soups, omelets, potatoes, dips and more.
Delicious in stews, atop vegetables and almost a staple in Italian cuisine, parsley is a relatively hardy biennial that can be grown from seed or via plant transfers. Best in pots placed in sunny southern-facing windows, cut back parsley routinely and keep it watered well to enjoy a fresh supply all year long.
Popular in Mediterranean dishes and ideal in both meats and broths, sage is widely appreciated for its rich, hearty flavor and diversity for culinary uses. As a lovely perennial that will grow three feet or taller, sage can be employed in soothing teas, tinctures, and side dishes or even as a decorative edible to spruce up plate presentation.
This dainty perennial herb only grows about 8 inches high but packs a big punch making just a wee bit on meats and dishes enough to indulge the palette in a treat. Just a teaspoon seasons a 5 pound roast and 1/4 teaspoon is a scrumptious addition to meatloaf and burgers.
Dried or fresh basil is a highly diverse herb that bursts with aroma and spicy flavors. Fresh basic is best, especially for stews, soups or slow cooked dishes of any sort. Add a leaf or few pinches of dried basil to quickly transform a bland meal into something truly special. As a bonus for fresh growers, the aroma straight from the planter is simply amazing.
True to the savory family is the original…summer savory, which is often used along with other herbs to warm up the taste of beans, vegetables and soups. A bit goes a long way, so about a tablespoon of fresh summer savory is adequate for about a quart of stock or liquid bean mixtures. The slender foliage grows about 15 inches high and works well in most flowerbeds or potting situations with well drained soil and ample light.
The wonderful world of herbs can add beauty, fragrance and flavor to your new home. Consider starting a small garden with these six essential savory culinary helpers.
