Go green and fresh with herbs

By LISA LOSASSO BELL

Give yourself a bite of summer with some of the herbs we can’t live without.

Preparing flavorful meals, treats and refreshments is a simple task during the summer time, when fresh herbs are bountiful.

Thanks to the help of area volunteers, the herb garden at Fellows Riverside Gardens in Mill Creek Park, is thriving. Although Fellow’s is celebrating its 50 year anniversary, the herb garden was not added until 1985.

At this time of the year, the park’s herb garden is bursting with mint, lavender, calendula, lemon balm, basil and Bergamot, just to name a few. It’s an inspiration to both gardeners and cooks.

Some herbs, such as chamomile and mint, tend to take over a garden, and so, according to Gardner, Marcey Dubec, they began planting the more hardy herbs in chimney liners which have been placed in the ground.

Dubec explained that she is quite fond of Bergamot, also known as Bee Balm. “It makes a wonderful tea,” she said.

She explained that fresh herbs, grown during the summer and fall, are very easy to dry for use during the winter months.

Herbs for drying, she said, are best picked before they flower and later in the morning, after the due has dried. After they are picked, they can be placed in a paper bag and hung to dry. She suggested punching holes in the bag prior to placing the herbs inside..

“The most abundant herbs,” said Dubec, “are any of the mints, Sweet Annie, Lemon Balm and Chamomile. She further explained that culinary herbs are mostly annuals. “The second year, they tend to get woody,” she said. Although, thyme is a perennial and rosemary can also be kept from year to year.

According to Mill Creek Metro Parks Horticulture Educator, Anita Wesler, Calendula has been designated herb of the year.

Calendula, also known as pot marigold, is an annual with apricot, orange, yellow or cream blooms. Originally grown for its edible leaves, it is commonly used as an ornamental in landscaping.

For those who are interested in growing, cooking or crafting with fresh or dried herbs, the visitor’s center houses a library which contains many books on herbs, as well as other plants and wildlife.

Other good local sources of information on growing and using herbs can be obtained from the Holborn Herb Growers Guild, which maintains public herb gardens in Boardman Township Park and Western Reserve Village at the Canfield Fair Grounds, as well as the Girard Herb Society.

The Ohio Herb Education Center, in Gahanna, Ohio, and The Herb Society of America are also invaluable resources.

The Herb Society of America in partnership with Park Seed recently put together a list of top ten herbs for 2008 in honor of its 75th anniversary. The herbs are summer savory, sorrel, italian plain leaf parsley, Thai Siam queen basil, large leaf Italian basil, Mrs. Burns’ lemon basil, santo cilantro, calendula, borage and fernleaf dill.

This list of herbs, according to an article in the Fall 2007 HAS Newsletter was selected as a list of herbs that could be grown from seed, and that we “cannot live without.”

Pesto

1 cup basil

4 tablespoons almonds, chopped and slightly toasted

1‚Ñ4 cup olive oil

Red pepper flakes, to taste

1 pint ripe cherry tomatoes, chopped

Salt and pepper, to taste

Fresh basil, for topping

Combine all ingredients and serve over pasta.

Recipe courtesy of Hugh Wesler of Poland.

Chicken and Zucchini

2 boneless, skinless chicken breasts (sliced into small pieces)

2 cloves garlic

2 tablespoons oil

1 zucchini and/or other vegetables, sliced

2 cups chicken broth

Parsley

Basil

1‚Ñ3 cup parmesan cheese

Heat oil and garlic in large skillet. Add Chicken until browned. Remove from pan and set aside. Heat zucchini until tender-crisp (not very long because it will cook more later). Add chicken broth, parsley and basil. Heat until boiling. Add chicken. Remove from heat and add parmesan cheese. Pour over cooked spaghetti noodles.

When cooking other vegetables in place of or in addition to, the zucchini, leave ample time to crisp these vegetables before adding zucchini.

Recipe contributed by Keith Mason, horticulture director, Fellow Riverside Gardens.

Squash-Tomato Salad

2 cups zucchini squash slices, cut in quarters

2 cups yellow summer squash slices, cut in quarters

1 cup tomato cubes

4 to 6 green onions, chopped

1‚Ñ2 cup basil, chopped

1‚Ñ4 cup olive oil

Juice of 3 lemons

Salt and pepper to taste

Combine all ingredients. Marinate overnight or 4-6 hours in the refreigerator. Serve cold or at room temperature. Good for picnics.

Recipe contributed by Keith Kaiser, horticulture director, Fellows Riverside Gardens

Gazpacho

2 to 3 medium tomatoes, chopped

3 cups tomato juice

1‚Ñ4 cup lemon juice

1‚Ñ4 cup vinegar

2 cloves garlic, minced

1 cucumber, chopped

1 green pepper, chopped

Salt and pepper to taste

1 to 2 scallions, chopped

Blend in food processor or blender. Serve.

Recipe contributed by Anita Wesler, horticulture educator, Fellows Riverside Gardens.

Parmesan Herb Dip Mix

2 tablespoons parmesan cheese

1 tablespoon dried parsley

1 teaspoon dried parsley

1 teaspoon minced onion

1 teaspoon sugar

1‚Ñ4 teaspoon dried oregano

1‚Ñ4 teaspoon dried basil

1‚Ñ4 teaspoon dried thyme

1‚Ñ4 teaspoon garlic powder

1‚Ñ8 teaspoon pepper

Combine the above ingredients. Place in 3x4 inch zip-loc bag to store.

To prepare dip, mix one package of Parmesan Herb Dip Mix with 1 cup mayonnaise or salad dressing, and one cup sour cream. Stir until well blended. Cover and refrigerate for 2 hours. Serve with crackers, chips or fresh veggies.

Recipe contributed by Pam Baytos, Holborn Herb Growers Guild.

Recipes also available from the Holborn Herb Growers Guild available at www.personal.kent.edu.