Spring came early here in southern Ontario, and I’ve been harvesting herbs from my kitchen herb garden since the first week of April when the chives were less than two inches tall. I can never wait.
Over the past month, I’ve made numerous omelets with chives, garlic chives, and overwintered parsley. I’ve snipped fresh tarragon from my culinary herb garden for salad dressings, and sprinkled chopped fresh oregano over pizza. I’ve added young delicate fennel fronds, salad burnet sprigs, and sorrel leaves to my salads.
And, all this is possible because I have a small herb garden in my backyard.
If you live in an area where the winters are cold and snowy, spring is one of the most exciting times when you grow a culinary herb garden.
The first garden herbs of spring offer up such a relief from the winter drudgery. The green growth is a sight for sore eyes, and the delicate new herb leaves are sweet and tender. This is the perfect time to add variety and flavor to salads, salad dressings, and to sprinkle fresh herbs onto prepared dishes.
When planning your herb garden, make sure you include herbs that survive the winter to provide the garden’s first taste of spring.
Spring herb garden salads add a vibrant burst of taste to your meals. Pick whatever mix of herbs you have growing in your garden, and toss them together to create an herb salad. It’s wonderful with a simple vinaigrette or light fruity dressing.
Toss in some fresh or dried fruit for added interest. Crumbled goat cheese also complements young herbs. Each week, the herb salad changes based on the latest herbs that pop up from their winter sleep. If you find the flavor too strong, mix the herbs with lettuce or spinach leaves.
While you’re out pulling those pesky dandelions, toss the dandelion leaves into your salad too. Just make sure the area has not been treated with herbicide or pesticide chemicals.
Today, I noticed cilantro volunteers have popped up throughout a garden bed meant for annuals. Next week, I’ll be enjoying young cilantro greens in my salad or guacamole before the annuals go in.
What are you doing with your spring herbs?
Enjoy your spring herb garden,
Barb, Herb Garden Gal
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