By Ann McCormick
Ah, the delights of summer. Time for picnics, barbecues, and pool parties. To complement these outdoor activities, we naturally reach for salad. A bowl filled with crisp lettuce and juicy tomatoes is just waiting for the right flavor touch. There’s no finer – or healthier – way to enhance your salad than with fresh herbs mixed in the salad dressing or added straight to the greens.
Herbs have always been part of salads. In fact, our colonial foremothers called lettuce, cabbage, and other greens “salad herbs” to distinguish them from cooking herbs such as rosemary, oregano, and thyme. Over time, salad herbs became vegetables and fresh herbs from the garden almost disappeared in favor of dried herbs bought in a bottle.
This summer, let’s revive the use of fresh herbs on salad greens. Here’s a selection for you to grow in your garden and add to your salad bowl:
So grab your trowel and get ready for delicious salads. Growing your own salad herbs will make summer that much sweeter.