Gardening

I like herbs. I like to think about herbs.I like to use herbs. I like to grow herbs. I don't know any people named Herb, however. I think herbs are under utilized. I think people use dried herbs way more often then fresh. The Minimalist wrote an article about pantry items and talked about how dried herbs are worthless. I only like them if I dry them myself in the fall and then use them that winter. I recently made a tomato sauce with dried basil and oregano from the fire escape gardens.

There is nothing better than a bunch of parsley. Mince some up and it can go on or in everything. I made a salad last week from roast beets, shaved fennel, gorgonzola, and more parsley than you can imagine, all coated with a vinaigrette. We take this hiking in the summer. There is nothing better than a salad that won't wilt. Shake the tupperware, two forks, and we are ready to go.

The problem is the size of bunches at the supermarket. They are never right. Buy a bunch of thyme, use three sprigs, and watch it decay in your crisper. At least with parsley you can make a gremolata. Which goes with way more than just Osso Buco.

I have three window boxes on the fire escape. For some reason the rosemary and lavender survive the winter in NYC. My friends in L.I. and R.I. can't keep them through the winter. I t could be the building's radiant heat. Sage lasts through the first frost, and sometimes longer, and then there is dried sage leaves hanging on the stem for me in the winter. Basil gets thrown here and there, onto a tomato salad from the farmer's market or a summer pasta with olives, capers, roasted red peppers and parmesan. When I freak out I make pesto, and then freak out again  that I have no basil. Last summer I roasted peaches on the grill and coated them with balsamic, basil, and vanilla Häagen Dazs. Mint goes into anything trying to resemble middle eastern. Chives are a lovely summer taste, and grow like weeds in the six inch square I allocate them. I like using the purple flowers in salads. I mixed oregano into a home made salsa and home made chili powder. Yes, they did work. Rosemary, along with pork and lamb, makes great summer cocktails. And thyme, like parsley, goes with almost everything.

The nicest part is you can use them to create a complex flavor palate. It helps keep me interested in cooking vegetarian. Breaded tofu with gremolata? Check. Stuffed portabellos with parsley, thyme, and oregano? Check. Basil sun dried tomato and mozzarella panini? Check.

I'm looking forward to next summer's crop already.