The thought of summer cuisine often brings to mind flavorful grilled steaks and chicken, light tasty sauces and delicious fresh fruits and vegetables. As Kim Haworth learns from Disney horticulturist Melissa Shepherd, using herbs to further enhance these savory favorites is an easy and enjoyable project. For details on her fresh and simple suggestions, read on!
Basil: Basil is a great addition to summer salads and makes a tasty garnish for fish, chicken and vegetable dishes; it's also a key ingredient in pesto sauce. To properly harvest fresh basil, simply pinch off a small sprig, stem and all (figure A), just above a set of leaves. Shepherd explains that gradually removing sprigs in this manner helps keep the plant healthy and encourages new growth.
Oregano: A traditional companion to tomatoes, oregano (figure B) is one of the main herbs in many spaghetti-sauce recipes; it's also great for sprinkling on pizza . But don't stop there, says Shepherd. In addition to adding this herb to cooked fare, use it with fresh foods as well. For example: Slice up a dozen or so fresh garden-grown tomatoes, drizzle with olive oil and dust with newly harvested oregano leaves for a mouth-watering treat.
Dill: Dill actually has two parts that are used for cooking: the seeds and the weed. The seeds are used primarily as aesthetic accents since they don't add as much flavor as the weed. Shepherd says she's especially partial to using dill weed as a flavoring for grilled fish: simply tear it into small sprigs and sprinkle on the fish prior to grilling (figure C).
Lavender: A popular ingredient in potpourri and aromatherapy, lavender boasts a number of culinary uses as well. Shepherd highly recommends using this fragrant, delectable herb to garnish fresh fruit salad (figure D).
Mint: It's common knowledge that mint and chocolate make a great team (think mint-chocolate-chip ice cream), but have you ever thought of garnishing your homemade chocolate treats with fresh mint sprigs from your herb garden? This taste experience (figure E) is one you won't soon forget!
Rosemary: A favorite of chefs the world over, rosemary is one of the most versatile herbs in the garden. In addition to its many traditional uses, it also makes a perfect basting brush for applying olive oil to meats or fish on the grill (figure F). (Host Kim Haworth learned this trick from her grandfather.) And Shepherd shares yet another great rosemary tip: Choose a sturdy stem (not too short), clean off the most of the leaves up to one end and use it as a "skewer" for small cubes of meat or veggies .
Thyme: Besides providing a sturdy, traffic-resistant groundcover in the yard, thyme (figure G) also makes a delicious complement to an array of foods. Shepherd's suggestion: Clip a few sprigs off the plant and toss them into a marinade before adding it to meat.
Lemongrass: For instant lemon chicken, what better to use than lemongrass? Shepherd explains that the plant's scented leaves can be tucked under or wrapped around chicken as it roasts to yield a delightful lemony flavor.
Tip: Wish you could grow an assortment of flavorful herbs, but just can't find the space? Host Kim Haworth has the perfect solution for those who don't have an available garden or windowsill: a hanging herb ball! Simply purchase a ready-made ball of sphagnum moss at your local garden center, then plant small portions of your favorite herbs in sections all over the surface. Hang in an area with sufficient light and mist frequently to keep the herbs hydrated. Then just harvest and enjoy!
Note: For a tour of Disney's Epcot Center map, click here, available using  .
RESOURCES :
Herbs
Model: 0754806170
Author: Andi Clevely and Katherine Richmond
2000
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
American Horticultural Society Practical Guides: Herb Gardens
Model: 0789441500
Author: Richard Rosenfeld
80 pages
(April 1999)
Your Backyard Herb Garden
Model: 0875969941
Author: Miranda Smith
160 pages
February 1999
Rodale Press
Red Oak, IA 51591
Phone: 515-242-0282
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