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By Maureen Deutermann, MSN, R.N.
I am not a gardener. The extent of my garden consists of a few sturdy geraniums and other hardy (translation: even I can’t murder them!) potted blooms to brighten up my summer deck. I am, however, a pretty good cook, and as a lifetime member of Weight Watchers, I am always trying to find healthy recipes that are still bursting with flavor. My secret weapon? Fresh herbs. Besides my forgivingly resilient flowers, I have fortunately learned to grow a few fresh herbs that add marvelous complexity to the simplest recipes. Here are a few of my favorites (translation: yep, you’ve got it, I can’t kill these either!), and some ideas for using them.
Basil: I’d rather stick my nose in a bunch of fresh basil than the most fragrant hot house roses. This might be my herb of preference, if it wasn’t for mint, rosemary, oregano…well ever mind. My favorite use for basil is to tuck the leaves between layers of homegrown sliced tomatoes and fresh mozzarella, than drizzle with a bit really good olive oil, salt and freshly ground pepper. Heaven. Basil is also a welcome addition to pizza (arrange some leaves on top right after you take it out of the oven), any kind of green salad, tomato sauces, and soups. Basil is also the main ingredient in classic pesto, a very easy sauce to make yourself with a food processor.
Cilantro: This is an herb that has to grow on some people; my Mom used to maintain it tasted like soap. Poor Mom, what’s a fresh salsa without it? I use cilantro a lot in dips, including of course salsa, guacamole, and any kind of bean dip. Although we equate cilantro with Mexican cuisine, it is also a popular addition to Asian, Indian, Tex Mex, Caribbean, and North African cuisines. Cilantro and lime juice are a natural pairing for sauces and marinades.
Mint: No herb garden should be without mint of some variety, and there are many varieties! Try a homemade mint sauce for your next lamb dinner and you won’t seriously consider another jar of gloppy green mint jelly! Throw a few sprigs of mint in a gallon of iced tea, and liven up simple steamed carrots or peas with chopped mint. Mint is also an excellent, refreshing addition to pea soup. WARNING: Mint is very prolific, so unless you want to use it for a ground cover, I would suggest confining it to a large pot.
Oregano: To me oregano screams Italiano! Add it to any kind of Italian sauce, vegetables, tomato or pea soup, pizza, chicken dishes, or savory breads. Talk about hardy! I have a pot of oregano that I simply threw into the garage before the first frost and haven’t so much as watered the poor neglected thing since. Despite my abuse, it’s still alive, and I’ve used it all winter.
Be creative and daring with your herbs. I have never gone wrong just chopping up a few handfuls of whatever mixture I had on hand and adding to salads, hot vegetables, soups or stews. How can you make a mistake with nature’s natural seasonings? Our local farmer’s markets should be opening in less than a month, and guess what their first offerings will be? Flowers and herbs! So get out there and smell the roses …as for me, I’ll be sniffing the basil!
Maureen Deutermann, MSN, R.N., is director of Community Education and Health Promotion at Potomac Hospital. Wellness Wit and Wisdom also appears in the hospital’s employee newsletter.
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