Tuesday, July 31, 2018
Culinary herb gardens are versatile; some are planted in the ground, some in small pots indoors. This summer I changed it up a bit… one big container, filled with young herb plants, placed on a rolling wooden platform to allow portability. Why? I wanted a large, substantial container so it wouldn’t topple over during wind storms. This resulted in a rather heavy pot, so my husband built a cedar platform with sturdy casters to allow easy movement.
Culinary herbs love sunny locations, so this portable garden can easily be moved about on the deck or patio as the sun moves. (Locating herbs where they might actually be USED is super sensible!)
Try a new technique this summer by building a “nest” of assorted fresh herbs on a wire rack. Spray herbs lightly with olive oil or canola oil; place your favorite cuts of raw (salted and seasoned) chicken on top of the herbs, and place rack into smoker. (If using a charcoal or gas grill, use indirect heat to prevent charring those delicate herbs.)
Cook chicken until juices run clear, and breast meat registers 160 degrees.
Enjoy the subtle flavors imparted by the variety of herbs you selected, coupled with the smokiness of your grill or smoker.
Suggestion: an assortment of savory herbs like green or purple basil, oregano, rosemary, parsley, sage, thyme (skip the spearmint for this recipe… save that for making herbal tea!)
Enjoy remaining days of summer… each day is a special gift!
M. Lynn Schmid, Certified Master Gardener