Photography by TK or Photography : Credit TK |
BASIL
| GROW IT | “ Cut an entire stem at its base , instead of picking leaves . This will allow the plant to bush out and thrive !” – JR “ Basil needs to be hot all the time , so it is happiest in a sunny garden spot or on a windowsill . Prune regularly .” – SR | EAT IT | “ Genovese basil is best used in a garden tomato salad with goat cheese , balsamic vinegar and ( my favourite ) blood orange olive oil . Thai basil ’ s liquorice flavour goes well with red curry coconut stirfry .” – DF “ Fresh basil does not like to be cooked . Add it after food has been removed from heat .” – RI
|
CHIVES
| GROW IT | “ Plant in the garden and enjoy its cute little flower puffs !” – JR “ Anyone can grow chives . Keep cutting the scapes to prevent the plant from getting woody or going to seed .” – SR | EAT IT | “ These beauties add a fresh pop of delicate onion flavour that ’ s great on anything involving potatoes . Combine with plain yogurt for a veggie and chip dip .” – DF “ Add garlic and chopped chives to melted butter for popcorn on your next Netflix night .” – RI
MINT
| GROW IT | “ Mint will come back year after year and has a tendency of spreading out , so if you prefer to keep it contained , plant it in a big pot and enjoy mojitos all summer long !” – JR “ Plant in low-lying areas and somewhere shady , like under a tree .” – SR | EAT IT | “ Typically combined with summer desserts and cocktails , it ’ s my secret ingredient to spanakopita . # notsosecret ” – DF “ Perfect torn onto Turkish eggs or berry French toast and , my favourite , blended into a chimichurri sauce with jalapenos , green onions , garlic and a touch of ginger .” – RI
SAGE
| GROW IT | “ If you take common sage inside for winter , it will appear dormant but start to bloom beautiful purple flowers towards late February .” – SR | EAT IT | “ Fresh sage is such an under-used herb . Softly fragrant with earthy qualities , it ’ s not
|
just for stuffing and poultry . Use in a compound butter over grilled baguette or tossed with gnocchi or butternut squash ( anything butter !).” – DF “ Just the smell takes me back to Sundays and a classic roasted chicken dinner . Sage can hold up to the heat of cooking unlike so many fresh herbs . Fry it in oil to create a beautiful and tasty garnish .” – RI
ROSEMARY
| GROW IT | “ Rosemary is typically slow growing so don ’ t hesitate to splurge on a wellestablished plant . Use the more robust branches as skewers on the BBQ to infuse its aroma into grilled meat and veggies .” – JR “ This herb won ’ t overwinter in Winnipeg so bring it inside for the colder months .” – SR | EAT IT | “ Rosemary lends great flavour to all meats , especially lamb . Try with a dijon mustard grilled chicken and of course grilled veggies .” – DF “ A staple at Pineridge Hollow , sage goes on every order of beet chips . Try with white beans , either as a side dish or puréed into a dip .” – RI
LAVENDER
| GROW IT | “ Lavender does not like to have wet feet , so make sure it has good drainage .” – JR | EAT IT | “ This beautiful annual has a silvery finish with lovely purple blooms that can garnish almost any dessert . I like it infused in wild blueberry compote or anything lemon .” – DF “ On a summer day , an ice cold glass of a lavender lemonade is perfect . In the winter , try adding it to a cup of hot chocolate for a perfect hug . Just remember that lavender can quickly overpower a dish ; a little is all you need .” – RI
|
|||
ciao ! / may / jun / two thousand twenty-one 27 |