Backyard Grilling & Chilling

GROW A BACKYARD GRILLING GARDEN.

Believe it or not, it’s finally time to fire up the grill and kick off the summer season. This time of year, many of us find ourselves cooking outdoors every chance we get. We already know that cooking with herbs indoors adds flavor so why not take those fresh, homegrown herbs out with you to the grill? Whether you’re a grill master or a barbecue newbie, cooking with herbs is easy, and with a snip of the scissors you can make an otherwise bland dish pop with flavor! So why not have your very own homegrown herbs fresh for the picking? Here are a few herbs that are sure add a burst of flavor to your grilled favorites:

Rosemary – One of the oldest perennial herbs known to man. Rosemary is available in many varieties, all of which can be used in cooking. Some top choices for Hampton Roads include Tuscan Blue, Arp and Barbeque, named for its long stems which can be used for skewers when grilling to add flavor. Rosemary is a natural for pork and poultry dishes. Use a branch of rosemary as a basting brush for barbecued chicken or as a simple garnish. Rub chopped rosemary on aged beef before grilling.

Parsley – A versatile biennial herb ideal in pots, borders and in the garden. Parsley plays a double role as an ornamental plant and as a culinary herb. Parsley’s slightly peppery flavor can be used to enhance fish and chicken. Parsley is easy to grow and stores and freezes beautifully for use all year long.

Thyme – A perennial herb available in many different varieties including Common, Woolly, ‘Mother-of-Thyme’, Lemon, English, Silver, and Golden. Thyme is the perfect compliment to beef, poultry, fish and vegetable dishes. We think thyme, along with sage, rosemary and oregano should be considered for every herb garden.

Oregano – This perennial is a hardy member of the mint family that has been used for flavoring fish and meats since ancient times. Oregano is often referred to as the ‘pizza herb.” Use this one when grilling lamb dishes and on grilled pizzas.

Sage – This perennial comes in lots of varieties including Garden, Golden, Blue, Pineapple, Tri-color and Clary, all of which can be used in cooking. Sage compliments pork and chicken dishes. Dried sage leaves will keep their flavor for years.

NOTE: Annuals herbs typically provide herbs all summer and die once the weather becomes cold in fall or winter. Most perennial herbs come back year after year, although some need winter protection in colder climates. Biennial herbs fall somewhere in between perennial and annual herbs, because they live for two seasons, blooming only during the second season.