Michael Haggert
Parsley, sage, rosemary and thyme...
And basil and oregano and cilantro,
mint and chives and dill. It is quite possible
to have an entire garden dedicated to just
herbs, but who has the time or the space?
We all do.
Sage and dill need some space in the
ground, but all the others will grow pretty
well in pots on a windowsill. Not my
windowsill. Anything in pots at my house
has a maximum life expectancy of about
four months. But my garden includes herbs.
Later in the season, just as they go to flower,
I’ll cut what seems like armloads to be
bunched together, tied with string and hung
around the kitchen to dry.
You know that scene in that movie
where they enter the witch’s cottage? It
looks like that.
It smells even better.
A few weeks later, when the hanging
bunches are dry, I’ll strip off the leaves and
either crush them by hand or even powder
them in the coffee grinder. The jars in the
spice rack will be full and Ziploc bags will
be labelled.
All the while I continue to pick and use
fresh herbs from the garden. If this cool, wet
start to the growing season has your basil
growing into a metre-tall mass of shiny,
dark green goodness, it’s time to make
some pesto.
Go out to the garden and pick some
fresh basil. About 2 cups packed, or if you’re
like me and forgot to bring a container,
loosely fill your hat.
Pulse in the food processor or blender
with a couple cloves of garlic and a heavy
pinch of salt until you have a thick, green
mass that sticks to the sides. Add a quarter
cup of pine nuts and run the blender while
adding some good olive oil. When you finish
with a thick, green sauce, toss in a couple
tablespoons of Parmesan cheese. Pulse to
combine. This makes a little more than a
cup of pesto.
Served on pasta or meat dishes, a little
goes a long way. Load the rest into an ice
cube tray and freeze for up to three months,
to enjoy the fresh basil flavour again and
again. If the cost of pine nuts requires a
bank loan, go ahead and substitute walnuts.
Delicious doesn’t have to cost a fortune.
Whether it’s a sprig of mint in a pitcher
of iced tea, or some fresh dill fronds to jazz
up some salmon, or fresh chives to bring a
restaurant flare to your baked potatoes,
herbs bring a variety and completeness to
your diet. Having them as close as the
windowsill will make it easy to step up your
culinary game. Impress yourself and anyone
else you’re cooking for – not for the reviews,
but because food matters.
Tell us on Facebook about your adventures with food this month,
or tweet us @thehubWE #foodmatters
July 2015 - The HUB 7