8 Culinary Must-Haves to Plant in Your Garden This Season
Whether you have a pint-sized balcony or a sprawling backyard, growing your own herbs and vegetables at home is a great way to add fresh flavours to your cooking all summer long.
If you’re considering planting your own culinary crop this season, here are a few of the best homegrown kitchen must-haves according to Savoury City founder and avid gardener Donna Wadsworth.
Rosemary
Rosemary is an easy-to-grow herb that requires plenty of sunshine and good soil drainage in order to thrive. These aromatic sprigs are wonderfully fragrant and can be used for a variety of purposes in the kitchen. “I chop it up and sprinkle on potatoes before roasting them and massage buckets of rosemary along with garlic into lamb or chicken,” says Donna. “I also use it as a garnish or as a 'pastry brush' to baste things on the barbecue…I just love it!”
Basil
Whether you’re making pesto from scratch, assembling a caprese salad, or putting the final touch on a margherita pizza, it’s always helpful to have fresh basil on hand. Donna recommends planting this tender culinary herb in its own pot within easy reach on your kitchen windowsill to make sure it gets plenty of sun throughout the day.
Lettuces & Salad Greens
Summer is truly the ideal time to prepare fresh, colourful salads, so why not grow your own leafy greens at home? From nutrient-rich kale to crunchy romaine to peppery arugula, you can turn your backyard into a veritable salad bar. “There’s nothing more satisfying that picking your own lettuce to use in a salad. And because it regrows, you can usually get about three harvests per season” says Donna. “My all-time favourite is sorrel; I love its tart astringency in salad and it also makes a really nice cold soup.”
Radishes
With a spicy peppery flavour, radishes are a versatile kitchen favourite that can be eaten raw, cooked and even pickled. These temperamental veggies grow very quickly but don’t like crowding, so be sure to leave plenty of room between the seeds in your vegetable plot and pluck them as soon as they’re ready for harvest.
Tarragon
A mainstay in French cooking, tarragon is a leafy herb infused with a subtle licorice flavour. The anise-scented herb can elevate even the simplest dishes; try using it to level up a batch of scrambled eggs or a humble potato salad. “Fresh tarragon is one of my favourite herbs to use, especially with chicken and in chicken salad,” says Donna. The perennial plant thrives in well-drained sandy soil so be careful not to water it too frequently.
Mint
From muddled mojitos to spicy curries, mint’s refreshing flavour make it a must-have for chefs and bartenders alike. The multipurpose herb spreads rapidly and grows in abundance, so it’s best to plant it far away from the rest of your vegetable patch. “I always like to grow a few types of mint; it will take over like a weed, but I love it,” says Donna. “Mint and strawberries in a water jug is my go-to drink all summer.”
Parsley
Parsley is an underrated herb that can be used for so much more than a simple garnish. Try adding it to a smoothie, chopping it finely for a Mediterranean-style tabbouleh salad, or using it in a tangy chimichurri sauce. Best planted in early spring, parsley requires a deeply dug garden bed and moist soil.
Rhubarb
A hardy plant that can withstand cold temperatures, rhubarb’s edible pink stalks are beloved by bakers. These tart stems are a lovely addition to seasonal fruit pies and jams and can even be used to make rhubarb liqueur or pink-hued gin. “For me, there’s nothing like adding stewed rhubarb on top of a bowl of yogurt or toast,” says Donna.