In the month of August, the garden’s bounty finds its way into the kitchen, adding fresh and vibrant flavors to dishes. Basil that has been bathed in the warm summer sun combines with lemon zest to enhance the flavor of baked marrow. Dill adds a refreshing taste to a citrus dressing for prawns, and dried thyme, mint, and lavender add a fragrant touch to baked chicken. It’s also the perfect time to roast peaches or apricots with thyme and honey and incorporate edible flowers into leafy salads for a burst of summer fragrance.
To ensure optimal growth, I cultivate my herbs in pots filled with light, gritty compost. This provides the fine, nutrient-poor soil that rosemary, thyme, and marjoram thrive in. Even herbs that prefer richer soil, such as basil and mint, require good drainage (as they despise wet feet), so growing them in pots is ideal. This allows me to provide the soil conditions that each herb prefers.
Occasionally, I like to experiment with edible flowers in my cooking. The petals of marigolds, nasturtium flowers, and the exquisite scent of pinks find their way into my luscious green-leaf salads. While they may not add much in terms of flavor, their hypnotic scent and dazzling petals bring a touch of whimsy to any dish. I also purchase packets of edible flowers, including snapdragons and delicate violas, from the greengrocers to incorporate into my own garden harvest.
Although herbes de Provence, the aromatic herb mixture from the south of France, may have fallen out of fashion, it remains a useful seasoning for casseroles, chicken sautés, roast tomatoes, and tomato sauces. The blend varies depending on the recipe, but thyme and summer savory are usually essential. This is one of the few instances in which I utilize dried herbs in my cooking. Herbes de Provence offers a unique culinary application for my homegrown lavender, which I have only recently succeeded in nurturing in my garden. However, caution must be exercised when using this potent herb.
For a delightful meal, I highly recommend trying the baked chicken with herbes de Provence. The combination of this fragrant herb mixture with succulent chicken, olive oil, and garlic creates a harmonious and savory dish. While a whole chicken can be roasted with the herb rub, I find that thighs or whole legs yield the best results. Serve this delectable chicken alongside potato dauphinoise, a dish in which sliced potatoes are baked slowly with cream and garlic. Complete the meal with a herb and flower salad, or a simplified version thereof, to experience a deeply fragrant and visually pleasing lunch.
To create herbes de Provence at home, gather dried rosemary, thyme, tarragon, lavender, mint, summer savory (if available), and fennel seeds. Place the dried rosemary, thyme, and tarragon in a large jar, followed by the lavender, mint, and summer savory. Lightly grind the fennel seeds, ensuring they remain slightly coarse. Seal the jar and shake to mix the dried herbs together. This homemade herb mixture can be stored for several weeks in a cool, dry place.
Another delightful recipe to try is the green beans, watercress, and flower salad. The crispiness of the green beans and the peppery taste of watercress serve as the foundation for this vibrant salad. Feel free to add herbs, edible flowers, sugar snap peas, and roasted peppers to your liking. Nasturtium leaves and chervil can offer a unique touch with their gentle heat and rarity in shops. When selecting flowers from your garden, ensure they are safely edible and have not been sprayed with any harmful chemicals. Some recommended flowers include nasturtium, pinks, antirrhinums, cornflowers, and marigolds, which can often be found in packs of edible flowers sold at farmers’ markets and food shops. Carefully inspect any flowers from your own garden before adding them to your salad.
In summary, August brings an abundance of fresh herbs and flowers from the garden to infuse our dishes with unique flavors and aromas. Whether using basil for seasoning, growing herbs in pots, experimenting with edible flowers, or incorporating herbes de Provence into our cooking, these practices invite creativity and enhance our culinary experiences. Enjoy the vibrant flavors and fragrances of the summer season to create memorable meals.
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