May - Herbs

If you like to cook and want to start your own garden, herbs are the best to start with! Herbs are so pricey when bought in the stores. You by them only for them to go bad in your refrigerator before you use them. You can start with containers, make a small garden, or just throw in some herbs in your flower beds.

These are some of the herbs I have experimented with:

basil, sage, thyme, oregano, parsley, rosemary, mint, dill, cilantro, and green onions.

Some of these will last year after year down here such as rosemary (which can get big if allowed), oregano, and mint.

Others like the warmer weather and will go to see if it gets too cold. At this time I remove the seeds and save them in a brown paper bag and plant them the next season. Basil is one that likes the warmer weather.

Some of the cooler weather herbs are parsley, dill, and cilantro.

There are endless ways of using your herbs. Here is one of my favorite recipes using herbs and tomatoes from the garden.

Provencal Tomatoes

6 ripe tomatoes

1 1/2 c. fresh white bread crumbs (5 slices crust removed)

2 green onions, white and green parts

1/4 c. minced fresh bail leaves

2 tbs. minced fresh flat-leaf parsley

2 teaspoons minced garlic (2 cloves)

1/2 tsp. minced fresh thyme leaves

kosher salt

freshly ground black pepper (freshly ground is way better!)

1/2 c. Gruyere cheese ( you can use mozzarella or Parmesan instead)

olive oil

Preheat oven 400 degrees. Cut the cores of the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

In a bowl, combine the bread crumbs, green onion, basil, parsley, garlic, thyme and tsp. salt. Sprinkle tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or room temp.