Ask Chris
by CHRIS WINSLOW
One of the great characteristics of culinary herbs is that besides looking attractive within your landscape, they remain evergreen throughout the winter season. The evergreen list is a long one: rosemary, garden sage, thyme, oregano, garlic and onion chives, salad burnet, savory, lavender and the two parsleys (Italian and curled) all keep their leaves during the winter.
I must mention two herbs however that are actually annuals in their growth habits: basil and cilantro. These culinary herbs grow in entirely opposite seasons. Basil loves the heat of summer, while cilantro loves the cool temperatures of fall and winter.
So now is the time to plant cilantro… and now is the time to harvest basil before it is lost to the first freeze.
If you are wondering what to do with all these basil leaves, you might try your hand at making some pesto. Pesto (from the Italian verb ‘to crush’) is a versatile sauce with many uses in pasta, soup, pizza and for flavoring breads. Also it is easy to store in the freezer. (We fill old-fashioned ice trays and use cubes for soups and pasta dishes.)
All you need to make a great pesto is olive oil, basil leaves, pine nuts (you may substitute walnuts or pecans), garlic and parmesan cheese. Here is a traditional Italian recipe that my family always enjoys.
CLASSIC GENOESE PESTO
Ingredients:
2 to 3 cups washed basil leaves
3 tablespoons pine nuts
½ cup of olive oil
2 peeled garlic cloves
½ cup fresh parmesan cheese
Pinch of salt
3 tablespoons soft butter
Mix basil leaves, pine nuts, olive oil, salt and garlic in a food processor and blend into a smooth paste. If it’s too dry, add a little more olive oil. Transfer to a bowl and stir in grated parmesan cheese and butter. Your pesto is now ready.
Some questions for Chris:
Do you have any suggestions for good lettuce varieties for the Austin area? I’ve had terrible luck with head lettuce in the past and wonder if I’m planting the right varieties.
Leaf lettuce always does the best for me. My favorite is Red Sails. This lettuce turns a brilliant red in cooler weather, adding an ornamental dimension to the winter garden. It’s delicious to eat too. Some other lettuce varieties suitable to our Buda / Kyle / Austin area are salad bowl, oakleaf, ruby black-seeded simpson and buttercrunch.
Any suggestions for leek varieties that can be successfully grown in this area?
My favorite is Lancelot which produces long, white shafts 12 to 14 inches long and bluish-green foliage. Leeks can also be planted alongside onions and garlic.
Happy gardening (and pesto-making) everyone!
If you have a question for Chris, send it via email to [email protected]. or postcard to It’s About Thyme,11726 Manchaca Road, Austin, TX 78748 itsaboutthyme.com
