Growing Your Own Herbs for Gluten-Free Cooking
Spring has come to the Rockies. The foothills are awash in a gentle green, the weather is warming with no more danger of frost, and it’s time to plant my herbs. You all know that I love my herb garden. To me, gathering fresh herbs and using them in cooking is one of life’s greatest pleasures. I use them in pesto, as well as sauces, stews, and salads and anywhere I can! Herbs lend flavor and aroma to our gluten-free cooking and make a simple dish come alive with added pizzazz.
It is much cheaper to plant your own herbs than to buy them in the grocery store and most herbs are quite forgiving. So, visit your local nursery or grocery store (some carry herb plants) and buy your favorites.
Here are some tips to make the most of your herbs:
 Choose a good location. My herbs prefer a patio on the northeast side of my house that gets mild morning sun, but is shaded from the very hot afternoon sun. You might experiment with different locations to see where your herbs grow best. I grow them in big pots rather than in the ground so the rabbits can’t eat them, but put them in your garden plot if you have one.
 Give herb plants lots of TLC. Although most herbs are fairly forgiving for those who are green thumb-challenged, be sure to plant them in good potting soil and water them as directed. Some need lots of water; others don’t. Follow the instructions that come with the plant. If they start to flower (as you can see in the photo), pinch the buds off right away or else the flavors may diminish and the plants may produce fewer leaves.
Learn more about Carol Fenster and her gluten-free recipes at Carol Fenster Cooks.