marinade

My food dehydrator’s been cranking almost continually for the past few weeks and I intend to keep it going through the fall. Right now I’m drying herbs. I have fairly large stands of thyme, basil, rosemary, sage, oregano and marjoram at my disposal, so I’m shearing them every couple of weeks. I’m filling jars with plentiful herbs for cooking and gifts.

It’s been so long since I’ve purchased herbs, I thought I’d price dried herbs in the grocery store. I was totally shocked at how expensive they are. For example, a small one-ounce bottle of dried thyme was about $3.00. I have about a pound of thyme already dried, so that makes my thyme (and time) worth about $48.00!

Saves money and is fresher than storebought

Herbs are so very easy to grow and preserve that it seems a shame to waste money on purchasing them, especially because you don’t even know how fresh they actually are. By drying your own, you have the luxury of the freshest of herbs, and you can simply throw them away every year as you fill your jars with newly dried herbs.

Herbs are easy to grow

Almost all herbs except basil are extremely drought-tolerant, and they actually produce better flavor if somewhat stressed. So, find the harshest planting spot you have, and your herbs will thrive. They are all disease and insect resistant and need no fertilization or dividing.

If you don’t have a dehydrator, dry them in paper bags in a dry, airy spot out of direct light. The top of the fridge is ideal. Store dried herbs in glass jars in a dark cupboard.

Some herbs to try

Here are only a few – there are oh, so many more):

Dill

Dill is an annual herb with early pungent leaves followed by flowers and seeds which are all useful. Dried dill leaves and flowers are excellent flavorings for fish, potato salad and egg salad, and the seeds are classic for flavoring pickles. Try crushing the seeds and adding to rice pilaf with ground garlic – amazing! Let a few seeds scatter themselves and you’ll always have dill in the garden.

Thyme

Thyme is a perennial, woody plant with tiny, tangy leaves. Shear the soft new growth. It will send up new growth that you can shear repeatedly through summer. Mix thyme with goat cheese for an outstanding spread for sandwiches or as a dip for fresh vegetables. Rub into a pork loin or beef roast. For a variation on a theme, seek out lemon thyme for a wonderful treat.

Basil

Basil is an annual herb that comes in every size and shape, from tiny spicy globe basil to huge sweet Genovese, the classic basil for pesto and bruschetta. This one does need lots of water.

Chives

Chives – perennial oniony herb with leaves and flowers for drying. Pull apart blossoms and dry the individual florets. Add to a baked potato or top focaccia with them.

Lemon verbena

Lemon verbena has become a favorite. Tea made from the dried leaves is delicious. I’ve always grown it as an annual in the midwest, but here in the south, I’m hoping it will be perennial.

Rubs and marinades

One of my favorite things to do with dried herbs is to combine them in marinade or grilling rub mixes. Mixing them up ahead of time makes delicious dinner prep pretty easy.

You can use these as a dry rub for grilling meat or vegetables by brushing with olive oil and sprinkling with grilling mix.

For a marinade, add a tablespoon to ¼ cup olive oil and ¼ cup vinegar of choice. Mix in zip lock bag with chunks of potatoes, zucchini, peppers, green onions, etc. Let marinate for 30 minutes. Grill vegetables; heat leftover marinade and pour over vegetables. If you marinate meat, brush with the marinade while grilling but discard any left over.

Basic Grilling Mix

1 T. oregano
1 T. basil
1 t. garlic powder
1 t. thyme

For specialty mixes – start with the basic grilling mix and add the ingredients listed. Feel free to add other herbs and seasonings to make it your own.

Mint Herb Mix

Use on potatoes, lamb or fish

1 T. mint
1 T. marjoram
1 T. tarragon
1 t. lemon balm

Italian Herb Mix

Use for pizza on the grill, on grilled potatoes for potato salad, on chicken breasts

1 t. rosemary
1 t. chili flakes

Herbed Ranch Mix

Use on salmon, grouper or mahi mahi, grilled potatoes, zucchini, yellow squash

1 T. dill
1 T. ground black pepper

Barbecue

For meats, vegetables and potatoes

1 t. sage
½ t. ground chili (or to taste)
1 T. paprika
1 t. rosemary
1 t. black pepper

The summer is heating up and with the holiday weekend upon us, barbecuing is on everyone’s mind. This is a prime time to heat up the grill instead of the kitchen.

I used to think of the grill as the place where you cooked ribs, chops and chicken breasts. However, I now use it for all types of vegetables, mushrooms and bread and I’m hooked.

Gas or charcoal

You can use a gas or charcoal grill but it just takes a little more planning to get the coals ready. I’ve managed to pick up a few grilling baskets and trays at second-hand stores although you also buy new ones from garden and hardware stores. Whatever utensils or cookware you use, make sure it’s not your best because it will show wear from the grill. I have set aside a couple of older cast iron pans for use on the grill and I love how they cook outside almost as much as inside.

Grill almost any vegetable

A visit to the farmers market or my garden brings in tomatoes, summer squash, spring onions, early carrots, fresh garlic, maybe some late asparagus, bok choi, broccoli, cauliflower, mushrooms and a myriad of other good eats.

All of which can be simply grilled. The essence of grilling is to use high-quality oil to help the vegetables caramelize. My go-to is fruity olive oil, but you can use grapeseed, walnut or even toasted sesame oil for a slightly Asian taste.

Garnish with herbs after grilling

Fresh herbs lose their flavor quickly when grilled, so if using them, chop and add them after the vegetables come off the grill. I also wait to salt vegetables until they come off the grill, while they are still warm so the salt dissolves, but not while on the grill which tends to make it necessary to use more salt.

Marinate or not

You can marinate the vegetables before cooking if you choose, but since vegetables don’t soak up oil and vinegar as meats do, it really isn’t necessary. You can toss them with whatever you like after they come off the grill for delicious flavors.

Vegetables don’t take long to cook, so cook any meats or other main courses first.

How to grill

Heat the grill to high and then turn it back to medium. Oil your pan (cooking spray works fine), and then add the vegetables. Some that are tougher, like carrots or beets, should be steamed or blanched briefly in boiling water to start the cooking process. Don’t cook until they are soft, though or they won’t hold up on the grill. Toss the vegetables frequently while they cook so all sides get equally caramelized.

Asparagus

Trim off tough ends, roll in olive oil and grill on a flat grill pan for around ten minutes, shaking the pan part-way through or using tongs to roll them around. Serve with a yogurt or mustard sauce.

Carrots

Steam or blanch about 2 minutes and then dress with olive oil. Grill in a basket about ten minutes until easily pierced with a fork. Toss with fresh mint and maple syrup if desired or simply dressed with salt.

Cabbage and cauliflower

Cut into “steaks”, drizzle with oil and cook on a grill tray until it is just crisp-tender. Sprinkle with garlic powder and drizzle with balsamic vinegar to serve.

Broccoli

Cut into small florets, toss with oil and toss in a grill basket about ten minutes. Toss with fresh parmesan, a fresh squeeze of lemon and lots of fresh ground pepper to serve.

Summer squash, zucchini, pattypans

Cut into ½” thick coins and toss with garlic powder and oil. Toss in a grill basket about 10-15 minutes until crisp-tender. A sauce made with Dijon mustard and yogurt is delicious drizzled over the top.

Potatoes

Blanch new potatoes (red or gold) until slightly tender. Slice in half, toss with a bit of olive oil and grill for about 10 minutes. Toss with a warm vinaigrette for grilled potato salad.

Grilling mixes, rubs and marinades

Use these as a dry rub on meat, fish or vegetables: brush with olive oil and sprinkle with grilling mix.

Or, add a tablespoon to ¼ cup olive oil and ¼ cup vinegar of choice for a marinade. Brush vegetables or meats with leftover marinade as you grill. If you marinate meat, be sure to discard any extra marinade that you don’t use in cooking. It can harbor bacteria.

Basic Grilling Mix

1 T. oregano

1 T. basil

1 t. garlic powder

1 t. thyme

For specialty mixes – start with the basic grilling mix and add the ingredients listed:

Mint Herb Mix – use on potatoes, lamb or fish

1 T. mint

1 T. marjoram

1 T. tarragon

1 t. lemon balm

Italian Herb Mix – Use for pizza on the grill, on grilled potatoes for potato salad, on chicken breasts

1 t. rosemary

1 t. chili flakes

Herbed Ranch Mix – Use on salmon or white fish, grilled potatoes, zucchini, yellow squash

1 T. dill

1 T. ground black pepper

Traditional barbecue – delicious on vegetables and potatoes

1 t. sage

½ t. ground chili (or to taste)

1 T. paprika