They’re what makes dining at a fine restaurant special HERBS

By Marilyn McKinley

OSU Extension master gardener volunteer

Who can resist the fragrance of lavender? Everyone has had a tasty dish prepared with fresh parsley or rosemary. Everyone knows someone who swears by an old time “herbal remedy.”

The presentation and use of fresh herbs is what makes dining at a fine restaurant so special. And the distinction between cultural cuisines is often the use of particular herb or a combination of herbs.

Now is the time to start planting and using herbs. The young, tender shoots are packed with flavor and aroma. Some of the most common herbs do very well in cool weather, including the sage, thyme, tarragon and oregano in my garden in this early spring. Many herbs are past their prime by the time summer arrives.

Herbs are great in the garden. They attract beneficial insects and their strong aromas can send some of the bad guys over to the neighbor’s garden.

The usual herbs are wonderful: chives, parsley, basil, oregano, mint and dill. But I especially like oddball herbs that few people grow — borage (fantastic for bees), curry, toothache plant and many, many more.

Themed herb gardens are the rage. How about planting a Mexican garden — cilantro, lime basil, garlic chives, oregano and marjoram? Of course many people have an Italian garden of basil, parsley, oregano, rosemary, thyme and sage.

Here are some of the most familiar herbs and foods they complement:

• Chives: mild onion flavor, delicate. The thinner and brighter green, the more delicate the flavor. Use on potatoes, asparagus and seafood; make chive butter; add to cream sauces. Use the blossoms to flavor vinegar.

• Dill: It pairs so well with seafood and chicken — especially chicken salad. Used in Greek, Italian, Turkish, Russian and Scandinavian cuisine.

• Mint: aka “the traveling plant.” Plant it in containers to keep it at bay. Lovely with lamb or add it to a fresh fruit salad for a sophisticated touch. Used in Middle East and Southeast Asia, a nice cooling influence for heavy spices. Mojito anyone?

• Thyme: Lends a powerful fragrance, with a hint of lemon and mint. Common in French cooking; used to season soups and sauces. Goes well with poultry and egg dishes.

• Parsley: What is more colorful and refreshing? Try making a tabouli salad for a change of pace.

Herbs can be used in so many ways, just for the fun of growing them, cooking, sachets, bouquets and arrangements, everlastings, attracting bees and beneficial insects, possibly for medicinal purposes and more. I am compelled to extend a word of warning here: never use an herb as a “cure” for anything without consulting your health care provider. Herbs can be dangerous when used alone or in combination with prescribed medications.

Get to know herbs; they are amazing plants. Learn which ones are invasive; which ones grow in the shade; experiment with them when cooking; and add fresh herbs just before serving. Start an herb garden near the back door. You will find yourself snipping a bunch for cooking or just to have a nice little bouquet in the kitchen.

I am also a member of The Holborn Herb Growers Guild, established in 1982. Members of the Guild maintain the herb gardens at Boardman Park and the gardens in the Western Reserve Village at the Canfield Fairgrounds. The goal of the organization is to provide education about herbs to the public. The guild also awards scholarships to local students who are pursuing a career in horticulture.

The guild will have an herb and plant sale May 16, from 9 a.m. to 3 p.m. in the Pumpkin Barn at Canfield Fairgrounds. Guild members will be there to answer questions and assist you with your selections.

To learn more about herbs for your home garden, go to: http://go.osu.edu/moreherbs.