A Great Time to Use Those Windowsill Herbs

by Jim Marshall
By Chef Bev Shaffer

While you’re waiting for that all out blitz of outdoor planting, let’s celebrate those windowsill herbs that provided some much needed greenery during the drab winter months.

(I know, I know—one or two 50°F days and you’re ready to go—but Mother Nature will surely remind us with some “you shouldn’t have planted those yet” frost before end-of-May that she is in charge!)

Add that sprig of greenery and familiar foods take on new character. Fresh herbs contribute pleasing aromas and flavors—from subtle to pungent—and using them creatively is one of the keys to good cooking. Pinch a few sprigs and rinse herbs under cold running water, then shake off excess moisture and pat lightly with a paper towel or clean dishtowel before using.  


 How about this?

Fresh Herb Mayonnaise

To 1 cup of your favorite mayonnaise, add 2 teaspoons lemon juice and about 1/4 to 1/3 cup chopped fresh herbs. Mix well, then cover and refrigerate at least until next day or for up to 1 month. That turkey sandwich or your favorite mayo based potato salad will never be the same!

Need a dab of herbed butter for your broiled fish, baked potato or grilled steak? Easy.

Whipped Herb Butter

In a medium bowl, combine 1 cup room temperature butter, salted or unsalted, 2 teaspoons lemon juice, and about 1/3 cup finely chopped fresh herbs with a hand held mixer, stopping and scraping the bowl and beaters often, until well blended. Add a twist of freshly ground pepper, too.

There now. Go back to shopping at Uncle John’s Plant Farm store and greenhouse for tools, garden gloves, potting supplies and seed packets. Plan your garden. Soon—very soon!


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