The Culinary Garden is in full swing and there are three more herbs ready to harvest this week. Try a sprig or two of the following:
Tarragon– This plant is typically used in French cooking. It can be added fresh or dried to season vegetables, chicken, fish and vinegar. Tarragon is high in vitamins, potassium, antioxidants and other nutrients. It can also be used as an appetite stimulant and digestive aid and has been applied traditionally to provide relief from toothaches.
Mint (next to the littler sage)- This herb can be used in a variety of dishes, including salads and sauces. It also makes delicious beverages like hot and iced teas. Mint has been used to help relieve respiratory issues, aid in digestion and provide relief to sore muscles. And chewing a few leaves makes your breath minty fresh!
Winter Savory- The winter variety is less sweet and has a more earthy flavor than its summer counterpart. Fresh or dried savory is used in cooking to flavor vinegar, butter, beans, salad, soup and tea. It can also help relieve indigestion and other digestive upsets.
Please cut a sprig or two, for now, and about 1/3 of the way down. These herbs could use a little trim, and there will be more to harvest later. If we trim them back a bit now, it will help their growth during the season. Please reach out to firstname.lastname@example.org if you have any questions or would like to share information about the herbs! Looking forward to seeing you in the Herb Garden!