When planning a herb garden it’s easy to get carried away and plant all sorts of interesting specimens, but find later that you never use them. Although you can grow herbs for pleasure, the basic reason should be practical for use in the kitchen. That is why this list comprises just seven herbs namely, Basil, Chives, Dill, Lemon Balm, Rosemary, Sage and Tarragon. I found this list in an article on the Yardshare website.

Of all of the herbs readily available, it?s sometimes confusing to try to make a decision about which ones to include in your garden. Why spend your dollars and hours of your time in growing herbs that you may never use? Often, too much of a good thing is a bad thing. In the classic 1960s movie, The Magnificent Seven, starring Eli Wallach as the ?bad man,? Yul Brynner, Steve McQueen, Charles Bronson, James Coburn, Robert Vaughn, Brad Dexter and Horst Buchholz were the ?magnificent seven,? who performed miracles and saved the town. Why not narrow your choices down to seven herbs and create your own Magnificent Seven Herb Garden. Concentrating on only seven herbs will allow you more time to learn about, and experiment with, a manageable amount of herbs and use them to create your own culinary miracles.
A good design for your Magnificent Seven Herb Garden would be in a pie shape. Draw a circle, as large as you want, in the area you?ll plant your herb garden, and divide it into six pie slices. Enrich the soil with a little compost and create a border for each pie slice, using stones, bricks or whatever you have on hand. In the center of the pie, leave space for a medium to large pot. This is where you will plant the invasive lemon balm. Of the magnificent seven herbs listed here, basil, dill and chives are annuals (although chives will probably re-seed and return next season). Lemon balm, rosemary, sage and tarragon are perennials and should re-emerge every spring, except in very cold climates. Feel free to substitute any one of these herbs if you have a favorite that?s not included here. Enjoy your magnificent seven herb garden this summer. Below is one recipe for each herb to get you started cookin?! You?ll find many more by doing an internet search for each herb.


Basil Pesto – 2 packed cups of basil leaves – ? cup olive oil – 2 Tablespoons pine nuts – 4 cloves garlic Blend the above ingredients in a blender, then mix in by hand ? cup of freshly grated parmesan and 2 Tablespoons of softened butter.


Saut?ed Chicken Breasts with Creamy Chive Sauce (Serves 4) – 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat – 1 teaspoon salt, divided – 1/4 cup plus 1 tablespoon all-purpose flour, divided – 3 teaspoons extra-virgin olive oil, divided 2 large shallots (or small onions), finely chopped – 1/2 cup dry white wine – 1 14-ounce can chicken broth – 1/3 cup sour cream – 1 Tablespoon Dijon mustard – 1/2 cup chopped chives, (about 1 bunch) — Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour. — Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm. — Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots (or onions) and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often. — Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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