The Spice of Life

What a great weekend! The weather was perfect and it was so nice to be out in the sun.

I've already planted a couple variety of spices but I was ready to get it in gear and get the rest planted. I have been growing spices for years and I can't imagine not having fresh herbs in my house.

I have been ask why I bother to grown them when I can just get them at the store. Well let me tell you, there is nothing better than going out to your own garden and picking fresh spices to put in a recipe. The scientific reason is because they get their flavor from the oils they contain. The oils remain intact while the spices are whole. So if you are picking them straight out of a garden, you can't get much fresher. If you can't grow your own spices, I would recommend buying whole spices and grinding them yourself. That way they will still have their oil. Spices only last about 6 months so plan to refresh your pantry if they have sat longer than that.

Growing your own spices also let you gives you a connection with your food. You have planted it, watered it and watched it grow. This has always given me a sense of pleasure. It connects me with nature and enables me to watch the seasons of the plant. It also gives me a sense of pride when I cook with spices I have grown myself.

Five of my favorite spices to grow are below:

MINT: Mint seems to be one of the easier things to grow. At least for me. You can use it for so many things both culinary and non-culinary.

Culinary uses:

• Mint infused water

• Mint tea

• Salads

• Smoothies

• Cocktails

Mint is a very refreshing flavor to any of the above.

Non-culinary uses:

• Aromatherapy

• Potpourri

• Mosquito repellent

BASIL:

1. Pesto: This is my favorite. Combine the basil with oil, garlic and parmesan to make an amazing pesto that you can use for a wide variety of things!
   

2. Caprese Salad: Layer fresh basil leaves with slices of ripe tomatoes and mozzarella cheese. Drizzle with balsamic glaze and olive oil for a traditional Caprese salad. So yummy!
   

3. Tomato Basil Soup: Add torn basil leaves to the soup during cooking for an added twist to your tomato soup.
   

4. Bruschetta: Top toasted bread with a mixture of diced tomatoes, minced garlic, chopped basil, olive oil, and balsamic vinegar for a delicious bruschetta appetizer.
   

5. Pasta Dishes: Add fresh basil to pasta dishes.
   

6. Herb Butter: Another one of my favorites. Mix chopped basil leaves into softened butter. Add minced garlic and a pinch of salt. This will give you an delicious herb butter to use on meats, fish or vegetables. There are probably a lot of other uses but thee are the ones I use it for.
   

PARSLEY:

1. Garnish: Chop up parsley and use it as a garnish to add a color and freshness to dishes such as soups, stews, salads, roasted vegetables, grilled meats, and seafood.
   

2. Egg Dishes: Sprinkle chopped parsley over scrambled eggs, omelets, or frittatas. It adds great color and a great twist in flavor.
   

3. Potatoes: My favorite. Any type of potatoes with butter and parsley makes my mouth water.

CHIVES

I use chives more than anything. I love onion and they have such a mild onion flavor that I can use them is a lot of things!

1. Butter: Mix chopped chives into softened butter along with minced garlic, salt, and pepper. Use it to put on steaks, seafood, grilled vegetables, or spread it on bread or rolls. Delicious!
   

2. Dips and Sauces: Add chopped chives to sour cream, ranch dressing, tzatziki sauce, or aioli. Chives are an perfect addition to any of these.
   

3. Potato Dishes: Sprinkle chopped chives over mashed potatoes, baked potatoes, potato salad, or potato soup. They add flavor but also a nice touch of color.
   

4. Egg Dishes: Stir chopped chives into scrambled eggs, omelets, frittatas, or quiches for a subtle onion flavor. Again, they also add a nice touch of color.

5. Salads: Toss chopped chives into salads or pasta salads to add that mild onion flavor.
   

6. Herb Butter or Cream Cheese: Mix chopped chives into softened butter or cream cheese along with other herbs such as parsley or dill. This makes a great spread for bread, crackers or bagels!
   

7. Seafood: Sprinkle chopped chives over grilled or roasted fish, shrimp, scallops, or crab cakes. You won't be disappointed!
   

ROSEMARY

Rosemary and I have a complicated relationship. I struggle to keep it healthy but I use it constantly. The stems end up getting to thick and the rosemary leaves are not as full as I would like them. I haven't given up though. Maybe someday I will learn the trick.

1. Meat: Rosemary is a great addition to meats such as chicken, pork, and beef. Use the sprigs as a flavorful garnish or add chopped rosemary to marinades or rubs.
   

2. Potatoes: Rosemary-infused roasted potatoes are a classic and delicious side dish. Toss diced potatoes with olive oil, chopped rosemary, garlic, salt, and pepper before roasting until crispy and golden brown. And the smell is amazing!
   

3. Soups and Stews: Add whole sprigs of rosemary to soups and stews during cooking to infuse them with flavor.
   

4. Grilled Vegetables: Toss vegetables such as zucchini, eggplant, bell peppers, and mushrooms with olive oil, chopped rosemary, garlic, salt, and pepper before baking or grilling. The flavor can't be beat!
   

5. Herb Butter: Mix finely chopped rosemary into softened butter along with minced garlic and a pinch of salt. Use the herb butter to top grilled meats, seafood, or steamed vegetables. I guess you are getting the hint you can use a lot of herbs in butter...
   

6. Poultry Stuffing: Add chopped rosemary to homemade stuffing or dressing for poultry dishes like roast chicken or Thanksgiving turkey.

So that's a few of my favorites and how I use them. I'm sure everyone has their own favorites. I hope you all get an urge to go grow your own. You won't regret it. And on top of everything, they'll make your garden look pretty!