This planter has been a long-standing favorite among customers! It’s chock full of cooking herbs, and the flavors are well-suited to Italian and French cooking.
Thyme: either ‘Tabor’ or English
Sage: ‘Grower’s Friend’
Rosemary: either Prostrate, ‘Taurentius’, or ‘Tuscan Blue’
This planter is relatively small, but contains a lot of plants; water daily so that nobody dries up!
All the plants in this planter require sun. It’s been very popular as a windowsill garden, and would work equally well on a wide railing or on a patio table. Keep it somewhere handy, so that you can harvest it easily for use in the kitchen. Using it is actually better for the plants– trimming off topmost leaves and stems will encourage growth further down the stem (ie more branches), increasing the amount you’ll be able to use!
Using the herbs in this planter:
Most recipes will tell you what herbs are needed. However, if you’re freestyling or just looking to spice up a bland dish, here are some hints on matching flavors.
Oregano is great on pizzas and combines well with tomatoes, olives, onions, and garlic. Pair with basil for a simple but effective seasoning blend. Oregano’s flavor changes as it dries, and it is typically used dried instead of fresh.
Rosemary is superb for flavoring meats and works well in soup or stew. Add to stuffing. Bake into bread. Infuse in oil or vinegar for a flavorful dressing or sauce base. Add flowers to salad. Drink as tea.
Thyme can be used to flavor fish, meats, stuffings, cooked vegetables, and soups/stews. Infuse in oil or vinegar. It’s an ingredient in classic spice blends like bouquet garni and herbes de Provence. Thyme has a somewhat similar flavor to oregano; use it instead of oregano on pizza for a subtly different taste.
Sage is another great herb for flavoring meats, especially pork. Also good for stuffing, soup/stew, for flavoring cheese, and absolutely delicious as tea.
Tarragon goes well with chicken and egg dishes, can be used in dressings in sauces (such as Béarnaise and tartar), and infused in oil or vinegar. Try in omelettes and potato salad. The flavor is quite strong even though the leaves are small– use sparingly, and add more to taste if needed.
Chives are incredibly versatile. They complement potatoes and eggs; add to baked potatoes, potato salad, omelettes. Good for flavoring butters and cheeses. Chop finely and use as a garnish. Mix with sour cream for a simple but tasty dip. Try substituting for garlic or onions if you want a milder flavor or a bit of color. Flowers can be used whole or in pieces atop salads and other dishes (and they’re a delicate purple, great for making a tasty dish pretty as well). Best used fresh; a better alternative to drying is to chop finely and freeze.
*Use fresh or dried, although if using dried you will need to use more. Why? In most cases some of the oils that are responsible for flavor will evaporate during the drying process, resulting in decreased flavor.
*When adding herbs to hot dishes, you’ll get better flavor by adding them towards the end of cooking than at the beginning. Adding them at the beginning gives those oils more time to dissipate.
Some great recipes: AllRecipes.com> Herbs