|A quick-snip of lemon thyme|
Sizzling summer heat poses no problem for my herbs. They love it. I have a bevy of tangled containers on my back patio filled with my favorites. I mad-dash from the back door, snip up a fistful of flavor, then whisk back into the cool kitchen to make dinner. What's my hasty harvest? Lemon thyme (lemony and thyme-y). Basil (of course!). And flat-leafed parsley. I learned about this underused herb from my friend Renee Shepherd (owner of Renee's Garden) when I interviewed her for a story for Better Homes and Gardens magazine. She uses the flavor-filled 'Gigante' Italian parsley leaves in salads. Just snips them in. I've been trying this too--just adding fresh herb leaves mixed up with my spinach and arugula. Just do a quick toss of olive oil, sweet balsamic vinegar, and grated fresh garlic to whip up an herby summer salad. Renee has been in the gardening biz for a long time (selling heirloom and gourmet seed varieties). And she's on top of all the cool new cooking trends. Check out the article in Better Homes and Gardens, the August 2011 issue, page 90. You'll find tips for freezing your herb harvest. Do it now. You'll thank yourself for your brilliant insight in January.