Tricks for Simple Herb Gardens

Starting An Herb Garden

An herb garden doesn’t have to be big so you don’t need much space to grow one. You can even start a potted herb garden on your windowsill! This way you’ll have the aroma of fresh herbs right inside your kitchen or on your patio.

When growing herbs, location is key. Some like it sunny and dry, while others prefer filtered sunlight and moist soil. Regardless, make sure to use well-drained fertile soil. Most herbs will survive in poor sandy soil, but few will tolerate wet clay soil. If your yard is all sun, try planting shade-loving plants east of taller varieties like sunflowers. The tall plants will generate shade for the smaller ones.

Basil, Chives, Dill, Oregano, Rosemary, Tarragon, and Thyme prefer full sun, while Chervil, Lemon Balm, and Mint prefer partial shade in your herb garden.

Water newly planted herbs regularly but once they are established, most are naturally drought resistant. Watering and drainage goes hand in hand. Rather give your herbs too little than too much water. After a good soaking, allow the water to drain away and the soil to dry out slightly. Water again when the top 1″ or so of soil is dry to the touch.

During the growing season fertilize about once a month with a weak solution of fish emulsion. Compost 4 times a year (at the beginning of each season, will also provide the plants with the nutrients they need. Don’t fertilize dormant plants, such as tarragon, some thyme and sometimes chives, just add a little compost around them and wait for them to wake up in the spring.

If you over feed your herbs and make them happy and beautiful they may lack some flavor. Hold back a little water and a little fertilizer to help concentrate the oils in the leaves thus increasing their flavor, aroma and medicinal value.

Pruning is essential to encourage healthy, bushy growth. Remove dead leaves and flowers on a regular basis. Should you frequently use your herbs, pruning may not be necessary, as you would be pruning automatically.

Be sure to let some of your herbs flower and ‘go to seed’, it will encourage good bugs, butterflies and hummingbirds into the garden.

Chef Debbi will be presenting an Herbal Workshop On Sat March 22 at

Rancho Los Alamitos, Long Beach 10-12

For more info and to sign up click below

Rancho Sign Up

Blue Cheese Tangerine-Apple Walnut Salad with Dried Cranberries

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Serves 4
¼ cup pomegranate vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and pepper, to taste

1 bunch baby spinach leaves
1 apple, peeled, cored and diced into large chunks
2 tablespoons dried cranberries
2 tablespoons toasted walnuts
3 tangerines — peeled and sectioned

For the dressing:
In a small bowl, whisk together the vinegar, mustard and olive oil; season with salt and pepper to taste.

Lightly toss the spinach with enough dressing to coat leaves; place onto individual plates or a platter. Garnish with apples, cranberries, nuts and tangerine sections. Serve extra dressing on the side.

Rancho Los Alamitos March 22

2 / 21 / 14

Culinary Herb Garden Workshop

Rancho Los Alamitos, Long Beach

Sat. March 22, 10 – 12

$60.00 ($55.00 RLA Members)

Spring is here! Time to plant an herb garden to use for all your cooking creations!

Chef Debbi will share tips and tricks to growing and using a successful herb garden. Choose from several varieties of herbs, add a colorful jute ribbon and create a decorative sign for you creation. Chef Debbi will share her herbal scone recipe and a tasting as well.

Reservations

Call Rancho Los Alamitos at (562) 431-3541 or for more information and pay on line links click on the lavender sprig.

Peaches

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Oh all those beautiful rosy peaches from the farmers market! They smell like summer and I don’t know about you but I wait all year for them to show up!
I have a peach tree but that in no way yields enough peaches to satisfy my sweet tooth. Seasonal peaches are available in California from June to Sept. Peaches from other parts of the world are usually picked hard and mostly premature and will never develop that sweet summer flavor.

The following is part of the prologue to David Mas Masumoto’s book ‘Epitaph for a Peach’, he is talking about the Sun Crest peach but I think it reflects all good peaches. “Sun Crest is one of the last remaining truly juicy peaches. When you wash that treasure under a stream of cooling water, your fingertips instinctively search for the gushy side of the fruit. Your mouth waters in anticipation. You lean over the sink to make sure you don’t drip on yourself. Then you sink your teeth into the flesh and the juices trickle down your cheeks and dangle on your chin. This is a real bite, a primal act, a magical sensory celebration announcing that summer has arrived. “

Choose peaches that yield slightly to pressure, hard fruit isn’t ripe and though it will get softer, it won’t get tastier. Peaches need to develop flavor and sweetness while still hanging on the tree, color will vary with peach varieties but avoid and peaches that show any sign of green. Smell the peach for sweetness and you’ll be fine.

Peaches should be kept at room temperature until soft and then refrigerated but don’t wait too long to eat them or they’ll over ripen.

I find it pretty easy to peel a ripe peach with a sharp paring knife or you can blanch in boiling water for a few seconds, don’t over do or you’ll start to cook the fruit flesh.

Here’s my favorite cobbler recipe that I pieced together from two different recipes that I use. One from my favorite boysenberry pie and the cobbler batter from Marcy Masumoto’s ‘French Peach Cobbler’ recipe from The Perfect Peach: Recipes and Stories from The Masumoto Family Farm.

Debbi’s Peach Cobbler recipe