Although the extra-cool Spring has been frustrating to gardeners (we lost our tomato plants last night due to an unexpected frost), the time is right to plant herbs. No plant is as satisfying to grow as herbs, since they generally grow like weeds. Every cook appreciates a bunch of fresh herbs readily available by the kitchen door.
If you are a member of the Missouri Botanical Garden, please sign up for a talk on “Herbs in the Year of Food” with Anne Cori on Thursday, April 25 from 11 am to noon in the Schoenberg Theater. The speech will focus on how to utilize fresh herbs in cooking.
Ready to start using fresh herbs in cooking? Join us for one of these herb-inspired cooking classes:
And to get you salivating for the pleasures of fresh herbs, here are three herbal condiments.
Classic Italian Pesto
In a food processor, puree the basil, spinach, parmesan, garlic, and pine nuts. Drizzle in the oil to make a smooth paste. Toss with cooked pasta or spoon into vegetable soup.
Chimichurri Sauce (Argentine Pesto)
Puree all of the ingredients in a food processor. Use as a garnish on top of cooked meats or seafood.
Chop all of the ingredients together. Use as a garnish on top of cooked meats.