Now that some of the early fresh vegetables have come into season my attention shifts to preparing them in the kitchen for the best flavor. Now all of us can't have a large vegetable garden but we can grow fresh herbs. They can make very attractive and delicious container plantings. Just look at how fresh and green many of these are.
To give an example of how I like to use herbs both in and out of the kitchen let's take a look at a few. For instance the delicate foliage of both dill and fennel can add texture and height to a container or the garden. I just love the flavor of fresh dill on carrots and there's nothing like the taste of fennel on fresh fish.
If you're into Mexican or Italian dishes the sharp flavor of oregano is ideal. These little low growing plants can fill in area in a short period of time. And of course for salsa an essential ingredient is cilantro. Thyme is one of my all time favorites for what it can do for fresh vegetables. These tiny leaves are packed with flavor. I like to plant it at the edge of containers to cascade down the sides.
Now all of these require at least six hours of sun, but a must have for your herb collection that can really take the heat is basil. It's delicious in salads and of course pesto but I wait until the first really warm days before planting it.
This spring when you're selecting your plants make sure you add plenty of herbs for your containers outside and in your kitchen. From the garden, I'm Allen Smith.
P. Allen Smith Gardens
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