By Kathryn McLean
Now that May is here, we are enjoying more sunny days and warmer weather. Trees are in bloom, the last of the yellow forsythia are hanging on, and all that April rain means we’re starting to cut the lawn again. We’re also resuming our gardening, and getting ready to plant!
Do you have a vegetable garden? If you don’t already grow some vegetables or herbs, consider it this year. There are many easy-to-grow vegetables and herbs for sale in the garden centres. If you’re new to growing vegetables, try starting with tomatoes, beans or herbs. Even a small pot of herbs is simple to grow in a sunny place and you’ll be able to enjoy them throughout the season.
Many herbs, including parsley, cilantro, basil, thyme, oregano, sage, rosemary, chives, tarragon, mint, dill and more, will continue to grow if you only pick what you need. Trim a few basil leaves and add them to your pasta; the remaining plant will continue to live, as well as grow new leaves. Parsley will continue to grow into the autumn, and you can just keep cutting off handfuls of stems. Keep them in a glass of water and they’ll last a week on your counter.
You can add fresh herbs to all your summer salads. They are also delicious in fresh herb sauce which can be used as a condiment with meat, seafood or chicken, or added to your taco night spread. It’s also delightful on grilled veggies, steamed rice and pasta salad!
Here’s the guideline for a basic, all-purpose herb sauce:
- Wash a large handful of leafy herbs, and dry them in a salad spinner, or wrapped in a kitchen cloth. (Tougher herbs, like rosemary or thyme, do not have delicate leaves and will not break down easily in the blender.)
- Put the herbs into a blender, and add a clove of garlic. If you don’t want the garlic to be too chunky, grate it first.
- Add fresh lemon juice: you can use a modest squeeze or juice the entire lemon. It depends on how lemony you want the sauce. You can also use lime juice or vinegar.
- If you want the sauce a little spicy, add a jalapeño or chili.
- No fresh peppers? Use a few slices of pickled pepper, or crumble a dried pepper.
- Add a pinch of salt and pepper.
- Add two tablespoons of olive oil and start the blender.
Stop the blender after a couple of seconds, scrape down the sides, add a little more oil and start the blender again. If you want the sauce to be looser, add more oil slowly through the opening of the blender top while it is running. If you’re happy with the consistency, then you’re finished. Store your sauce in a jar or lidded container in the fridge for up to a week.