Look at these herb babies

I believe there is truth to the old adage that, "If at first you don't succeed, try, try again." As an avid cook, I have dreamed for many years of having my own indoor herb garden. I’m proud to report, that after several attempts over the years to plant herbs indoors from seed, and my second seed planting this year (see my first post), that my indoor herb garden is coming along extremely well. I feel like a proud mama! So what did I do differently?

Pay attention!
First of all, I think the peat pellets helped. I discovered that this seed medium retains water very well. In the past, I planted seeds in small containers. I am not sure what soil I used. They would sprout, but then die. I admit my guilt in not paying enough attention to the seedlings. I would forget to spritz them as they sprouted and they’d dry up. The peat pellets, on the other hand, took away the need to constantly add moisture. The pellets stayed damp for several weeks. In fact, it’s recommended not to spritz them, as mold may develop.

Next, I planted the herb seedlings in large containers before they outgrew the peat pellets. The planting involved ensuring the pots had holes for drainage, adding a layer of gravel and using proper potting soil. Finally, a sunny window and consistent watering helped them to survive. And voila! At last herbs to use in cooking whenever I need them. Now I just need to make them last during the winter months.

Hope this helps those of you who also want in indoor herb garden.

What's Bloomin' June 2009

A Photo Journal of What's Bloomin' in My Garden the First Week of Summer 2009
This video offers you the listining pleasure of Jesse Cook's guitar, so please turn on your sound.

Herb Recipes - Pesto Sauce & Grilled Peppers

Week three and I've put my herbs in a sunny window. They still look scrawny. I'm going to plant in bigger pots on the weekend. I've planted:

- Basil
- Parsley
- Tarragon
- Thyme

Thought it would be a good idea to post a recipe or two, in which you can use those wonderful herbs! One of my favourites is Pesto Sauce, using fresh basil and parsley.

Pesto Sauce
Serves 4

3 medium garlic cloves
1 cup fresh basil leaves, washed and patted dry
1/2 cup roughly chopped fresh parsley
1/4 cup pine nuts, lightly toasted in a dry skillet*
1/2 cup best quality olive oil
3/4 cup freshly grated Parmesan cheese
Salt
Lots of freshly ground black pepper

Combine garlic, basil, parsley and pine nuts in bowl of food processor or blender. Process, adding oil in a slow, steady stream.

Stop the machine and add cheese, salt and pepper. Turn on machine and process a few seconds to combine. Taste for seasoning, then toss with hot pasta. Serve immediately.

Recommended pasta: 3/4 pound capellini, spaghetti or linguini

* Spread pine nuts in a single layer in an un-oiled heavy skillet. Place on moderate heat and stir occasionally until lightly browned.

Here's another recipe, using peppers and pesto sauce

Grilled Pesto Peppers

* 4 x red peppers
* 2 x large garlic cloves cut into thin slivers
* 4 tbsp olive oil (60ml)
* 3 tbsp pesto (45ml)
* Salt and freshly ground pepper
* 8 x balls of Boccocini cheese, sliced

1. Cut peppers in half lengthways. Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
2. Preheat the grill to 375°F/200°C or medium high heat
3. Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes)
4. Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
5. Continue to cook peppers until cheese is melted (approximately 3 minutes).