Tuesday, June 15, 2010

Parsley, Sage, Rosemary, and Thyme

Herbs

The "herb garden" has been scaled back this year, planted in pots along the the edge of the deck. It's for the best, really.

Last year I tried growing them in the veggie patch but, time and energy being limited, I eventually had to hunt through the weeds to find them. Besides, The Hubby is attacking the weed situation with a little tiller this time around, and he seems to have a hard time telling friend from foe in the herb section.

The only thing that survived from last year was the sage, now safely potted up and removed from harm's way. I have added rosemary, mint, globe basil, thyme, parsley, dill and catnip. I'll be salvaging some chives from my son's yard, too.

I keep them trimmed back and dry the clippings I'm not using in the kitchen right away, and it's working out quite well. I haven't tried herbal teas for medicinal uses yet, but that's on the agenda.

I roasted a turkey breast a couple of weeks ago and thought it would be fun to add parsley, sage, rosemary and thyme in the gravy - turkey a la Simon and Garfunkle. It was absolutely delicious! (I thicken with cornstarch, so it's really more of a sauce.)

Rosemary is my favorite for cooking. It's easy to find at the garden center or sometimes in the produce section at the grocery store. I've included a simple recipe below that we love.

If you haven't tried growing herbs yet, I highly recommend it.

* Nice link for cooking: Culinary Herb Guide


Herb Chicken


Rinse and dry split chicken breasts with the skin on, as many as you need. From the thick end of the breasts, gently separate the skin from the meat to form a pocket. (Do not loosen all the way to the edges of the skin.)

Into the pocket, insert a generous layer of strong garlic butter, a thin lemon slice, and a sprig or two of rosemary. Smoke, roast on the grill, or roast in the oven at 325 degrees for about an hour, until brown and done (Depends on the size of the pieces.)

If roasted in the oven, discard all but about 2-3 teaspoons of the fat. Thicken drippings with cornstarch and chicken broth, plus a spoonful of granulated chicken bouillon and another sprig of rosemary to make a gravy.

I serve this with wild rice, peas, spring-greens salad, and watermelon.

Enjoy!



Click here to see more Nature Notes.

7 comments:

Carver said...

I think growing herbs in a pot on your deck is a good idea. I've done that although I also have a lot in my yard. Your pot filled with herbs is so beautiful and the plants look so healthy. Your recipe sounds good too.

EG Wow said...

Herbs in pots sounds like an efficient way to grow them. Rosemary is one of my favourite herbs. Unfortunately my plant died over the winter. I really need to get a new one!

Squirrel said...

What a neat way to grow herbs.

Caron said...

That sounds yummy. The photograph is beautiful - the shades of green made me smile right away.

MyMaracas said...

Thanks, guys. Next year ee're gonna need a bigger pot. LOL

Daryl said...

Love this .. how did I not know about your other blog?!

Your kit looks a lot like our Jack!

ramblingwoods said...

Your herb pots look amazing. I should do that but I don't get enough sun on the back deck and the front porch is too small I think. I like your comment about your hubby having a hard time telling friend from foe...Love that...Michelle