Herb Garden Spreads Culinary Joy

Every time we’ve had a sunny day recently I’ve started dreaming about getting into my yard and planting vegetables. Then it rains, and my enthusiasm fizzles a little.

If spring’s unpredictable weather has you in a funk, start your gardening season by planting a container herb garden. Fresh herbs will add a delicious dimension to your cooking. They bring lots of flavor to dishes without adding salt. Raising your own herb patch is also a great way to save money. Herbs can be expensive this time of year, and you often have to buy them in large bunches even if you only need a couple teaspoons.

Many herbs grow well in pots or other containers. You can grow some warm weather herbs, like basil and cilantro, in the house if you have a sunny window. Herbs are beautiful mixed into a flower bed if you happen to have one. Some of them, like chives and oregano, produce flowers once the weather starts to warm up.

Parsley, thyme, oregano, chives, sage and rosemary are fairly hardy and can survive most Oregon winters. If you want to grow mint I would definitely advise growing it in a pot. Mint grows on runners and can quickly take over the yard. Most garden stores sell herb starts that you can take home, plunk in a pot, and start harvesting from (sparingly) right away. Make sure the pot and soil have good drainage, and water your plants regularly.

Lamb Stew has plenty of yummy herbs and is a great way to use a meat that’s often associated with spring. It tastes best after the flavors have time to blend, so I usually make it the day before I want to serve it. If you’re looking for something different for Easter dinner, Lamb Stew is a great choice.

Lemon-Herb Chicken is fast and easy to make. You can use whatever herbs you have on hand and it will still taste delicious.

Dried herbs work in these recipes too. Use one-third the amount of fresh herbs called for, as dried herbs have a stronger flavor. (For example, if a recipe calls for 1 tablespoon of fresh herbs, substitute 1 teaspoon of dried herbs.)

However, I’d suggest using fresh herbs whenever possible. It’s hard enough to find fresh food this time of year. Herbs are an easy way to capture the taste of spring without much effort or cost.

Lamb Stew
Makes 4 servings
1-1/2 lbs. lamb, cut into cubes
2 T. butter, divided
3 onions, quartered
3 carrots, thickly sliced
4 small red potatoes, quartered
2 c. beef stock
1/2 t. salt
1/4 t. pepper
1 T. flour
2 t. parsley, chopped
2 t. chives, chopped
1 t. thyme, chopped

Melt 1 T. butter in a large oven-proof kettle with lid. Saute meat over medium heat until brown; remove with a slotted spoon and set aside.

Saute carrots and onions in drippings until they begin to soften, about 5 minutes. Add lamb, potatoes, stock, salt and pepper. Bring to a boil. Remove from stove, cover and place in oven. Bake at 350 degrees for 1 hour.

Remove meat and vegetables with a slotted spoon; set aside. Pour pan juices into a separate bowl. Add remaining 1 T. butter to pan and melt over medium heat. Add flour and stir until smooth. Whisk in pan juices. Bring to a boil and stir until thickened. Return meat and vegetables to pan. Add herbs and heat through.

Lemon-Herb Chicken with Angel Hair
Makes 2 servings
1/4 lb. angel hair pasta
1 T. butter
2 chicken breasts, cut into cubes
2 T. lemon juice
1 T. olive oil
2 garlic cloves, minced
1 T. minced mixed herbs (such as oregano, sage, thyme and rosemary)
1/4 t. pepper
1/4 c. parmesan cheese

Cook pasta according to package directions.

In the meantime, heat butter in a large skillet over medium heat. Add chicken and cook until no longer pink. Add lemon juice, olive oil, garlic, herbs, and pepper. Cook, stirring often, for 1-2 minutes. Serve chicken over cooked pasta; sprinkle with parmesan cheese.