Herbs have been a part of my culinary experience since childhood, but my parents never had a separate herb garden. Instead, herbs were interspersed throughout their massive vegetable garden. Parsley often sprouted randomly between flagstones on the patio, and dill….well, dill just grew wherever it wanted to.
About 30 years ago, I took an herb gardening class, which inspired me to design one at our first house. Since then, we’ve moved twice, and each time, the herb garden has grown larger. When we bought this house, we created the garden around a grape arbor. The grapes never did well despite my father’s attempts to school us in the fine art of grape growing.
Along the way, the arbor began to fall apart and we finally dismantled it and removed the grapevines. Don’t ask my husband about this. You’ll be sorry.
Anyway, the grapes left, but the herbs stayed. Some survive above ground throughout the winter, while others pop back up each spring.
Some years the parsley sees us through the winter and rejuvenates in the spring. This year, it is nowhere to be found, which means planting new seed — the same with basil. That means making do with the dried version until the new plants begin to produce.
But the old favorites are back in droves…lovage, oregano, thyme, lemon balm, chives, summer savory. Dill grows randomly throughout a separate perennial garden.
My all-time favorite is lovage, which is a tall plant with edible leaves and stalks, and resembles celery in flavor but is stronger. The plant in our garden has been moved three times (from one house to the next) and split up and shared with countless friends and family members. Each summer, I have to trim it back two or three times when it becomes too tall and the stalks too woody. New stalks are always ready to take over.
Lovage can be added to salads, soups, casseroles, and is easily frozen or dried for future use. It makes a great addition to one of our summer favorites: couscous salad with whatever veggies are available.
Lemon balm grows like crazy. In fact, a former neighbor and I once suggested to our husbands that we just let the lemon balm take over our yards so we wouldn’t have to mow. Let’s just say their enthusiasm didn’t match ours.
We eat a lot of salads in the summer and throw in whatever herbs are available — parsley, basil, lovage, chives. Oregano is a good addition to Italian dishes — anything with pasta.
Lemon balm has a gentle lemon smell and taste, and is good for flavoring fish like grilled or broiled salmon. My favorite use is to add it to mint iced tea (no caffeine) — good for settling an upset stomach.
Not everything in the herb garden is an herb and not everything is welcome there (e.g., horseradish). Technically, this isn’t an herb but somehow it found its way into the herb garden. I don’t even like horseradish, but the hubs does. So does my mom…so much so that every summer, she and a friend dig up their horseradish roots to make pots and pots of horseradish sauce.
In a moment of ignorance, I agreed to let my husband transplant some horseradish from her garden into ours. This was before he created what he and our daughters have dubbed “the man’s garden”. And now it is time for the man to dig up his roots and move them to the man’s garden. In its place, I’ll plant a new herb.
Wonder what it’ll be?