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More must-have herbs

Last week, we began a look at the must-have herbs for the home cook. Here's the rest of our picks for your kitchen — and perhaps your garden.

Mint

There are hundreds of different kinds of mint, and they are all easy to grow perennials. The most popular ones are peppermint and spearmint. Mint can add a bright note to iced tea, you can make tea with various mints, and it is nice to even just have it to pick and inhale the aroma once in a while.

Try freezing mint leaves in ice cubes to add to lemonade or iced tea, or garnish iced drinks with fresh mint leaves. Use perfect fresh sprigs to garnish drinks and food, such as Key Lime pie.

Mint julep cocktail recipe

Fresh mint

1 tbs fine sugar

1 tbs water

2 oz bourbon whiskey

Place four or five leaves of mint in a highball glass. Crush the mint, sugar and water together until the sugar is dissolved and the flavor of the mint extracted. Add the bourbon and fill the glass with crushed ice. Stir until the outside of the glass is frosted. Decorate with a sprig of mint. Serve with straws. (from www.nothyme.com)

Oregano

Oregano is an easily grown perennial, needing only a sunny to partly sunny well-drained area to grow. For best flavor, buy Greek oregano. Dried oregano keeps its flavor very well and is stronger in flavor than fresh. Add near the end of cooking. Sprinkle chopped or crumbled dried oregano into nearly any Italian dish made with tomatoes, on pizza or garlic bread.

Best garlic bread

Loaf of crusty French or Italian bread, cut into slices 1 inch thick

5 or 6 cloves garlic

1/2 stick of butter, softened

1/4 cup olive oil

Salt and pepper to taste

Freshly chopped oregano, about 1/8 cup

or 2-3 tsps. dried oregano

Freshly grated Pecorino Romano, about 1/2 cup

Preheat oven to 450 degrees. Put bread slices on cookie sheet. Put garlic cloves in food processor and pulse until coarsely chopped. Add softened butter, olive oil, salt and pepper, and oregano.

Pulse until all ingredients are fairly well combined. Spread mixture thickly on bread. Sprinkle on freshly grated Pecorino Romano cheese. Bake for 5 minutes or until lightly browned on edges and cheese is melted.

Sage

Another herb from the Mediterranean area, it grows best in a sunny well-drained area. It can be used fresh or dried. Add a couple of sprigs in the body cavity when roasting poultry for a good flavor.

Lean sage breakfast sausage

1 pound boneless pork loin, cut into 1 inch cubes

2 leaves of sage, chopped fine

Leaves off a couple of sprigs of thyme, chopped fine

1 clove garlic, chopped fine

1 tsp red pepper flakes

Salt and pepper to taste

Put cubes of pork into food processor. Add sage, thyme, garlic, red pepper flakes, and salt and pepper. Pulse until chopped medium, not too coarse and not too fine. Fry in pan like any pork sausage. Use within two days.

Cilantro

Cilantro is similar to parsley, but with a taste all its own. It adds a distinctive flavor to Mexican dishes such as salsa. Cilantro is actually the leaves of the spice coriander. Plant a fresh sowing of cilantro every ten days for a constant fresh supply. It dislikes the heat and humidity of summer and is a good spring and fall herb.

Salsa with fresh cilantro

3 fresh ripe tomatoes, chopped

1/2 cup finely chopped onion

2 cloves garlic, minced

3 or 4 of your favorite peppers, hot or not — to taste, seeded and chopped fine

1/4 cup chopped cilantro

1 or 2 tbs lime juice

Salt and pepper to taste

Combine all ingredients in a glass bowl. Refrigerate for at least 2 hours to combine flavors.

Lemon balm

Melissa officinalis, or Lemon Balm, is an herb that is very easily grown almost anywhere in well-drained soil. The leaves, when rubbed or crushed have a very lemony scent. Put a handful of lemon balm leaves and some rosemary sprigs in the cavity of the next chicken you roast for an excellent flavor. Roll up some leaves, slice on the diagonal, and add to fruit salads to impart a lemony flavor. Made into tea, it is very relaxing for when one is stressed or to help one fall asleep. Throw a bunch into a hot bath — very relaxing as well.

Lemon balm tea

Put a few (at least five) torn fresh lemon balm leaves into a mug. Cover with boiling water and let infuse for about 10 minutes. Add honey and enjoy! Use more leaves to make a whole pot.

Honey ginger fruit salad

About 2 cups fresh pineapple, cut into chunks

About 2 cups fresh mango, cut into chunks

About 2 cups bananas, cut into chunks

1 cup sour cream

1 tablespoon grated fresh ginger

1/4 cup honey

1/8 cup lemon juice

10 leaves of lemon balm, rolled and sliced on a bias

Combine fruit. Whisk together sour cream, ginger, honey, and lemon juice. Toss dressing and fruit, and sprinkle on lemon balm, and toss lightly once more. Serve immediately. Serves 6.