Spring Herbs: Inspiration for Gardeners and Cooks

Home gardeners rejoice. Spring has arrived, bringing with it the annual pilgrimage to local greenhouses for bedding plants. Among those plants most popular are herbs.

“Herbs are always popular because they’re pretty easy to grow,” said Linda Beckemeier, whose family owns Stuckmeyer’s Greenhouses and Farm Market. “Just plant them in good soil with enough drainage so they don’t get too wet. Another nice thing about herbs - if you don’t have a lot of room they grow well in containers.”

Herb gardening begins with deciding which herbs to plant. Generally herbs are divided into three categories; culinary, medicinal and ornamental that are used for landscaping. Culinary herbs are the most popular. And as any good cook will confirm, fresh herbs are always preferable to those found dried and bottled. Plus,  considering how expensive fresh-cut herbs can be, it pays to grow your own.

Select herbs that you enjoy and will cook with. Sage, rosemary, chives, thyme and mint are perennials (return the following year after planting) and are good choices since they are easily incorporated into recipes. Basil and tarragon are other favorites but are annuals, which need replanting at the start of each growing season.

When asked if there was a secret to successful herb growing Beckemeier said, “Just give them enough room to grow. You don’t want to plant herbs too close together or in too small a pot because they need room to breathe.”

Stuckmeyer’s Greenhouses will officially open for business on April 1. The staff will be able to help answer your gardening questions from herbs to tomatoes to growing recommendations. 

To inspire the gardener, cook with the following recipes, developed for my culinary classes at Deirberg’s School of Cooking, featuring four easy-to-grow herbs -- parsley, dill weed, tarragon and chives. 

GARLIC CHIVE MASHERS

• 2 pounds unpeeled red potatoes
• 1 sticks butter
• 1 tablespoon minced garlic
• 3/4 cup chopped chives
• 1/2 cup sour cream
• salt and white pepper to paste
• melted butter and chives cut into 3-inch long pieces for garnish

Wash and cut potatoes into cubes and place into a 2-quart saucepan; cover with cold water. Place potatoes over a medium high heat, bring to a boil, then reduce heat and simmer until tender. Drain potatoes, set aside. In the now empty saucepan melt the butter. Add garlic and saute for a few minutes over a medium heat. Add chives, sour cream and the boiled potatoes. Mash potatoes until smooth. Place in a serving bowl, drizzle top with melted butter and garnish with extra long chives.  Makes 6 –8 servings.

TARRAGON GREEN BEAN SALAD

• 1/2 cup corn or peanut oil
• 1/2 cup red wine vinegar
• 2 teaspoon Kohser salt
• 1 tablespoon minced tarragon leaves
• 1 clove garlic
• 1/2 teaspoon seasoned pepper
• 2 pounds fresh green beans, steamed
• 1 red pepper, cut into thin strips
• 1 (14-ounce can) hearts of palm, drained and sliced

In a saucepan, heat together oil, red wine vinegar, salt, tarragon, garlic and pepper. Place green beans, red pepper and hearts of palm in a mixing bowl; pour hot vinaigrette over top and gently toss through vegetables. Chill for at least an hour or overnight.  Serves 6- 8.

Herb Garden Colby Spread

• 8 ounces shredded Colby cheese
• 8 ounces cream cheese
• 4 cloves minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 2 tablespoons chopped parsley
• 3 tablespoons chopped chives
• 1 tablespoons dill weed
• 1 finely chopped hot pepper (season to taste)

Mix all the above ingredients together. Serve with bagel chips or crackers. Makes 12 servings.