Herbs from My Garden: Basil

One of my favorite herbs is basil. Unfortunately, this aromatic and flavorful herb is not good for storing fresh. Basil starts to decay almost as soon as it is picked. That is why it is a great idea to have basil in my garden. I can pick my fresh basil any time I want (during the growing season that is).
To conserve the limited growing space in my garden, I grow basil in pots on my deck. Basil is a very adaptable plant, and grows well in containers. The one that I am growing is called “Genovese” basil and is a cultivar of sweet basil. Harvesting basil is easy – simply pinch out the topmost set of leaves.
I once dried some basil, but I ended up with very small amount of final product. I decided that it is wiser to buy dried basil rather than make it myself. Even though it is a good addition to many dishes, dried basil is not as flavorful as when fresh. That is why I now use my fresh basil to full extent – in salads, in some tomato-based dishes, and, of course, in pesto.

Lentils. Lentil Soup Recipe

Lentils are one of the essential products for a vegetarian diet because of two reasons – high protein and iron contents. In addition, lentils is a great source of dietary fiber; they contain Folate (also known as Vitamin B9 or folic acid), and they simply taste great. There is a wide variety of lentils, but so far I have only came across two kinds – brown and red.
Today, I have a great (brown) lentil soup recipe to share. The ingredients are simple and inexpensive, but the outcome is nutritious and delicious. I found the recipe online about a year ago, and since then this soup (with some minor changes) has been our family’s favorite.

Provides 6-8 servings
• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 (14 ounces) can chopped stewed tomatoes
• 2 cups dry lentils
• 8 cups water
• 2 tablespoons fresh chopped parsley
• salt and ground black pepper to taste
• 2 tablespoons vinegar
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, season to taste with salt and pepper, and add parsley.

Herbs from My Garden: Parsley

I sowed parsley seeds early in spring, and now throughout the summer I have a splendid, versatile herb to my dispose. I have limited space in my backyard, and I am a beginning gardener, so I am experimenting with planting locations for my vegetables and herbs. I sowed parsley in a moderately sunny location. The soil in my garden has not been fertilized, yet the seedlings came up well and developed into beautiful dark green herb. I harvest it regularly by cutting outer stems about one inch above the soil. I add fresh finely chopped parsley to soups and casseroles; I use it in grain and pasta dishes, and, of course, in salads.

Herbs from My Garden: Rosemary

One of the first herbs that I planted in my garden was rosemary. This evergreen shrub doesn’t require any care at all; it grows so well on its own. It’s a drought resistant shrub that is also widely used for landscaping in California. I, however, grow it for the culinary reasons. Its narrow dark green leaves can be used fresh or dried. I harvest rosemary throughout the summer by cutting new stems above woody growth. I wash them, and using kitchen scissors, I cut off the aromatic leaves. I let them dry and afterwards I store my rosemary in a glass jar. Rosemary can be used in recipes that include potatoes, tomatoes, and eggplants. Grinded rosemary can be added to soups or stews. One of my favorite dishes with rosemary is baked potatoes with mushrooms, onions, and olive oil.