Become an Herbivore
28 Jun 2015
Growing fresh herbs and chiles is easy, and it saves you a bundle at the supermarket.
You too could become an herbivore
Show of hands. Who wants to pay $3 for a tiny package of fresh herbs when the recipe calls for a small amount and you can’t use the rest before it rots? If you grow a culinary garden, you don’t need to worry about that. Herbs and peppers add flavor to any dish and are universal to many cuisines. Cilantro, for instance, is equally at home in a Thai curry as in Mexican dishes. Chiles spice up Italian and Asian recipes alike.![herivore-KashtykiNata](/wp-content/boulderhg/2015/06/herivore-KashtykiNata-1024x370.jpg)
(scroll down for recipes)
And you don’t need a lot of land for herbs and peppers. A few plants produce a nice yield, and most are just as happy rubbing leaves with ornamentals as growing in their own plot or containers. Susan Evans, a master gardener and herbalist in Indian Hills, Colo., groups plants according to their cultivation needs in her terraced garden. She plants heat-loving annuals, like basil, chives, parsley and chiles, in pots she puts in front of a stone wall to retain heat. She devotes another plot to partial-shade herbs, while perennial herbs grow among vegetables and in her edible flower garden. She keeps more delicate herbs in containers on a porch so she can quickly move them inside in case of frost or hail. An added benefit of perennial herbs is their insect-repellent qualities. “They help keep pests out of the garden because of their strong scent,” says Evans, who teaches classes in growing and cooking with fresh herbs. Herbs that are stressed can attract aphids, but it’s not necessary to spray with insecticides, says Chet Anderson, owner of the certified-organic Fresh Herb Company in Longmont. “Just wash them off with an organic soap-and-water mixture.” Harvest herbs in the early morning when they’re freshest, picking just what you need for that day. Wrap rinsed herbs in damp paper towels and put them in the refrigerator until you’re ready to cook. Alternatively, stand cut stems upright in a glass of fresh water, which makes herbs last much longer. Regularly cut back herbs to keep them prolific and prevent flowering, which can negatively impact the herb’s flavor.Here are some cuisines and the herbs and peppers they use that you could easily grow.
Italian Herbs
![herbivore-Oliver-Hoffmann](/wp-content/boulderhg/2015/06/herbivore-Oliver-Hoffmann-150x150.jpg)
Middle Eastern Herbs
“The Middle East is so ancient that its flavor profiles have been influenced by many different regions,” Nalls says, but mint, parsley, thyme and sumac are the notable herbs in this region. Mint: While there are many varieties of mint, spearmint is the one typically used for cooking savory dishes, like lamb. Mint is an aggressive perennial that will take over wherever you put it, so it’s best grown in containers or areas where you don’t mind if it spreads. Parsley: Finely chopped parsley is a primary ingredient in tabbouleh, a salad made with bulgur wheat, cherry tomatoes, fresh mint, cucumber and green onions seasoned with olive oil, fresh lemon juice, and salt and pepper. Grown as an annual, parsley prefers moist soil and full sun. Sumac: Dried and ground, the red berries of sumac impart a tart lemony tang to salads, grains and meats. It’s often an ingredient in za’atar, a spice blend made with sumac, thyme, oregano, salt and sesame seeds that’s used to season just about everything. Sumac is actually a large invasive shrub, so buy it at a spice store or a Middle Eastern grocery.Mexican Herbs
![herbivore-2](/wp-content/boulderhg/2015/06/herbivore-2-150x150.jpg)
Asian Herbs
![herbivore-3](/wp-content/boulderhg/2015/06/herbivore-3-150x150.jpg)
By Arna Cohen
RECIPES
Herb Chicken with Cucumber and Herb Salad
![herbivore-Alena-Haurylik](/wp-content/boulderhg/2015/06/herbivore-Alena-Haurylik-300x199.jpg)
Fresh Herb & Sea Salt Roasted Beets
![herbivore-Courtesy-Mediterranean-Restaurant](/wp-content/boulderhg/2015/06/herbivore-Courtesy-Mediterranean-Restaurant-300x200.jpg)
Steak with Piquant Italian Salsa Verde
![herbivore-Supercat](/wp-content/boulderhg/2015/06/herbivore-Supercat-263x300.jpg)
Nasturtium Vinaigrette
![herbivore-Anastasila-Malinich_clipping](/wp-content/boulderhg/2015/06/herbivore-Anastasila-Malinich_clipping-300x200.jpg)
Herb Pesto
![herbivore-Kiboka](/wp-content/boulderhg/2015/06/herbivore-Kiboka-300x240.jpg)