Thyme For Herb Education

Mother Hubbard’s Cupboard is known to have a fairly extensive garden program. We grow all sorts of veggies and fruits in an attempt to show people how simply changes to one’s routine can make running a garden so easy and simple. Among the varieties of produce that we grow (and use in our cooking demos and sampling tables), we also grow a large sample of varied herbs. I know what you may be thinking, “Herbs? Really? Can’t I focus on something with sustenance like tomatoes, squash, or strawberries and just buy my own?” To that I say, “buckle your seat belts cause I’m about to learn you a thing or two. Trust me when I say that an herb garden is a great investment.

As general knowledge when starting an herb garden, know that most herb prefer well-drained soil and sunny locations. Plants that are established require the least amount of watering and will continue to be lower maintenance as they grow. They can grow in individual pots or alongside vegetable plantings as companions. Moreover, most herbs will flower at some point. Now, in most cases this means that your herbs will be bitter after harvest so its better to harvest before this happens. Don’t worry, if you like the flowers, you don’t have to get rid of all of them, you just have to be consistent with which portions your harvesting from.

For starters, having and maintaining an herb garden is incredibly simple as most herbs don’t require tons of upkeep just the occasional trimming and watering. Plants such as Rosemary, fennel, lemon balm, oregano, and dill require occasional watering and temperature control while many herbs require even less. Why is this important to know? Well, herbs that you find in the store may come from questionable sources. By that I mean that the the taste or sought after effects of them may not be as prevalent as one would hope. By growing your own, you can control exactly when you harvest, propagate, and use your herbs ensuring that you get the most out of them for the least amount of financial strain.

Calendula

Also, this category of plants has so many different uses. The ways in which herbs can be used range from simple seasoning and tea making to aromatherapy and healing practices. What other food group can range that widely? Simply put, other herbs. You may think I’m joking here but really, take a look: lavender, mint, bay leef can be used as calming agents if boiled down to make oils for use around the home; mint, lavender, calendula, nasturtium, and chamomile can all make soothing teas while also adding signature flavors to foods and desserts; calendula, Echinacea, catnip, and nasturtium all possess healing properties that can treat flu symptoms and minor skin infections as well as assist in oral hygiene. This list is by no means extensive as it could go on and on and on and on. Of course I wish I could talk about all the different herbs but, alas, I’m going to limit it to a select few that we grow here at The Hub:

Peppermint

Calendula – flowers are used to sooth the skin, can also be used to season/flavor soups and broths.

Rosemary

Mint – makes for some very intense and flavorful teas. The scent can also assist with memory recollection. More popular in dessert dishes as an accent. Peppermint is a perennial and require spread maintenance. This means that peppermint has the potential to be invasive when planted alongside other species. Because of this, asolitary pot is recommended. Its not all bad though, with that pot youll have more mint that you know what to do with (maybe you could share the wealth). Don’t forget to trim!

Rosemary – one of the more difficult to maintain (which doesn’t say much as its still very simple), rosemary likes to be warm and requires temperature control and access to constant airflow in order to flourish. It can enhance savory flavors while cooking.

Parsley

Parsley - biennial that needs to be started from seed. Once done, parsley is very fruitful. Very popular cooking herb. Possesses copious amounts of potassium and can aid in digestion.

Basil – annual herb that thrives in the summer. Usually used by cooks as a standard in Italian cuisine. Extremely versatile and can be used as an accent in various flavors of tea.

Sage

Sage – easy to maintain perennial that is best started from seed. Used to season in savory dishes. Great for oral hygiene as it can remove bacteria in the mouth, soothe gums, and eliminate bad breath. Also makes for some interesting tea.

Now, I've given you a lot of information and surely you've already gone out and planted a whole garden with Roadrunner like speed because you guys are all extremely fast. But you may have hit a hiccup, how do you harvest and store these wonderful gifts from the earth? Not to fret, we are going to hash that out. As i mentioned before, flowers are pretty but they dont make for the most tasteful herbs samples. So, youll want to harvest before your plants flower, to do this you can literally cut off a small portion of leave and stems from different parts of the plants. These cuttings are good for immediate use. That was easy right? Im glad you think so. 

Another way to do this is to take the entire plant or a portion of it down to the root and dry it out. Drying is a very low maintenance way to store your herbs and really hone that specific flavor that you may be looking for. Remember, dried herbs are leagues more potent than fresh. To use this method, take your uprooted sample and place a paper bag over the plant and secure the bag with a rubber band around the bag and stem. Hang around your house (preferably near a window) and give an occasional shake. After a couple of days, your herbs will be thoroughly dried and ready for storage in an airtight container to be used at your leisure. 

The second way to store your herbs is by freezing. In this instance, you'll want to use your fresh herbs. Take your cutting into your kitchen and chop them up really fine. Feel free to mix different herbs together in a way that you would be comfortable cooking with and then sprinkle the mix into ice trays full of water then freeze. Each cube will contain a nice amount of flavor that can be easily popped out and added to any dish that you see fit. Doesn't get easier than that.

If you have any questions or concerns about herbs and all their glory, leave us a comment below. If you’d like to harvest some herbs for use today stop by The Hub and get some cuttings. We’re always happy to help jumpstart a garden! And don’t worry we always have plenty of thyme on our hands… get it? Its because time and thyme. I’m sorry. Until next time, we'll be harvesting!

Rose Petal Pesto

(from chickensintheroad.com)

2 cups Fresh Basil
1 cup Rose Petals
4 large Garlic Cloves
1 cup Olive Oil
1 teaspoon Rosewater
1 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Romano Cheese
Salt and freshly ground Pepper to taste

Rinse Rose Petals and Basil thoroughly and pat dry. Cup up Rose Petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and Pine nuts, chop in either a food processor or blender. While still processing add olive oil and rose water slowly. Add the Parmesan and Romano, salt and pepper, blend lightly.

Pasta with Marinated Artichoke Hearts

Ingredients:

• 1 (6 oz.) jar marinated Artichoke hearts
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup sliced onion
• 1 teaspoon dried basil
• 1/2 lb. Rotini pasta
• 1/2 cup sour cream
• 1/2 cup cottage cheese
• Salt, pepper, cayenne pepper, Parmesan cheese to taste

Directions:
Drain the liquid from the artichokes into a skillet. Slice the drained hearts into bite sized pieces. Add the olive oil and butter to the drained off marinade in skillet. Heat this mixture. Add the onions and sauté them until soft (5 to 8 minutes). Add artichoke hearts and basil. Sauté 3 to 5 more minutes. Remove from heat. Stir in remaining ingredients. Cook and drain pasta and toss immediately with the still warm sauce.

Pesto Recipes

Pesto is a delicious and versatile way to pack in tons of greens in one meal. You can make it with all kinds of greens and fresh herbs, you can use pine nuts, sunflower seeds, walnuts or no nuts. You can go vegan, and omit the cheese. Make a big batch during the summer, and freeze it for a lovely hit of green in the dead of winter.  Here are some recipes, but feel free to experiment

Basil Pesto

2 cups fresh basil leaves (no stems), packed

½ cup extra virgin olive oil

2 garlic cloves, minced

1/3 cup nuts (pine nuts, walnuts, sunflower seeds)

½ cup grated parmesan or romano cheese

Salt and pepper to taste

This can be made quickly with a blender or food processor, and it can also be made into a chunky pesto by hand with a lot of chopping.  Combine basil, nuts and garlic in the blender.  Add the olive oil until blended and then add the romano cheese in small pieces.  Add salt and pepper to taste. 

Serving: Add this pesto to cooked pasta, cooked potatoes, spread it on a sandwich, or use it on pizza. 

Freezing: If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Kale Pesto

1 cup fresh kale leaves, chopped

2 garlic cloves

2 Tablespoons grated parmesan cheese

¼ cup sunflower seeds

¾ cup olive oil

salt

freshly ground pepper

Combine kale, garlic, cheese and sunflower seeds in a blender or food processor, and blend. With the machine running, slowly add the olive oil. Season to taste with salt an pepper, process to desired texture. Enjoy over pasta, on toast, in scrambled eggs…etc.

Arugula Pesto

2 cups of packed arugula leaves, stems removed

1/2 cup of shelled walnuts

1/2 cup fresh Parmesan cheese

1/2 cup extra virgin olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

 Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Yield: Makes 1 heaping cup.

Dandelion Pesto

Yield: 3-1/2 cups

2 cups tightly packed dandelion leaves, well-rinsed and dried (harvest the small, young leaves, before the plant flowers)

1 dozen large basil leaves

2 garlic cloves

1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts

1/2 cup olive oil

1/2cup grated Parmigiano-Reggiano cheese (optional)

Kosher or sea salt and freshly ground black pepper

 In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.

Basil Pesto

2 cups fresh basil leaves (no stems), packed

½ cup extra virgin olive oil

2 garlic cloves, minced

1/3 cup nuts (pine nuts, walnuts, sunflower seeds)

½ cup grated parmesan or romano cheese

Salt and pepper to taste

This can be made quickly with a blender or food processor, and it can also be made into a chunky pesto by hand with a lot of chopping.  Combine basil, nuts and garlic in the blender.  Add the olive oil until blended and then add the romano cheese in small pieces.  Add salt and pepper to taste. 

Serving: Add this pesto to cooked pasta, cooked potatoes, spread it on a sandwich, or use it on pizza. 

Freezing: If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.