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
A.A.S. Landscape/Horticulture/Arboriculture
A.A.S. Landscape/Horticulture/Arboriculture
