Summer’s Best Seasonings Grow These Herbs For Grilling

Gary Jones

Fri May 27, 2016 1:16pm

Summer grilling becomes especially savory when you use fresh herbs. And herbs don’t get any fresher than from your own backyard. When you’ve got an ample supply on-hand, you are more likely to experiment and be creative—homegrown herbs will be handy when grilling inspiration strikes.
Herbs are usually easier to grow. They prefer full sun but will tolerate some shade. Give them well-amended soil with excellent drainage. Monthly feedings of a liquid organic food will keep them producing all summer into fall.
No garden? Not to worry. Herbs are also ideal for containers of all kinds—just be certain that there are holes in the bottom of the pot for drainage. It is OK to crowd them, although rosemary and dill, over time, will grow quite large and overwhelm the rest.
A healthy container herb garden makes a wonderful patio table centerpiece. Herbs of every kind look great together. With their multiple shades of green and various textures, they exude a casual, country garden look.
Here are the best herbs to grow at home for grilling:
Sage – Culinary sages have a deep, musty flavor that intensifies when exposed to fire. They are great with pork and sausages.
Lemon Thyme – Use the bright, herby citrus flavor on fish, of course, but also on charred veggies. It is also a wonderful fresh garnish and an ideal flavoring for ice water and tea.
Rosemary – Rosemary has a rich, piney scent and an earthy flavor. Sprigs taste beautiful when lightly charred.
Thyme – This delicate herb is musty and savory and especially good on grilled vegetables.
Tarragon – Make certain you purchase French, not Russian tarragon plants, which have little flavor. French tarragon is sweet and savory at the same time, with just a hint of perfume. It’s a classic herb for seasoning chicken.
Oregano – Combine oregano with lemon and olive oil to accompany grilled tomatoes and meats. Fresh oregano is milder than dried, so you will need to use more when grilling it fresh.
Chives – Charred or not, chives add beautiful texture to the appearance of foods and a wonderful, soft, oniony flavor.
Dill – This is another beautiful herb when grilled. Lay smoked or charred veggies on a bed of grilled dill for a subtle infusion of flavor.
Gary Jones is the chief horticulturist at Armstrong Garden Centers. Email your drought and gardening questions to growingdialogue@armstronggarden.com.