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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I am going to plant a window sill herb garden in my garage. I was looking for some suggestions on good things to plant in it to compliment cooking on the egg. I was thinking rosemary, thyme, and basil.
Tarragon and Oregano.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I would think those would be the TOP 3.Dill is a good one too if you like to cook salmon.
Mint, for Mint Juleps. I like it in Maranara sauce too.
I guess to expand some on the question is what foods are great with fresh herbs in them. I was doing basil for spaghetti sauce. I was thinking rosemary and thyme for when I do mad max turkey. I have never tried mint juleps or salmon.
Rosemary & thyme are perennials, and basil is an annual, so you might want to put them in separate pots. Basil needs a bit more water than the other two, so that's another good reason to plant separately. I can't live without any of the three, plus thai basil, cilantro (only in cooler weather in my garden), tarragon, chives (seriously easy to grow, good in/on everything from baked potatoes to stir fry), sage, parsley, and oregano.
Don't forget about green onions (aka scallions): buy a bunch at the store, cut the root ends off (about 1" above the rootlets), and poke the rooted ends in the soil. They'll grow like weeds, and you can cut the tops as you need them without having to pull up the plant. The bulbs will continue to send up new growth for several years.
Humphrey Chimpden Earwicker
sage (a couple types), thai basil if you can get it (in addition to sweet basil), parsley, cilantro, chives, oregano, maybe dill (for when your cukes start to proliferate).
we always have a good sized herb garden. easily the most important part of our minimalist 'garden'.
don't forget the potential for container plants. most of our annuals are in containers. if you are somewhere a little more mild than the northeast, you can get rosemary to overwinter. saw an 11 dollar BUSH of rosemary. almost bought it, but it never overwinters. planted this year's closer to the house (dang near against it), and am hoping that will give it a better chance at overwintering.
Lots of Basil! I can't get enough of it for my pizzas. We also make Caprese, although that's not a egged dish.
I grow peppermint for iced tea and lots and lots of basil. Of course, peppermint is not good in a small box. It will quickly take over.
Mint will spread, fyi.
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I say plant whatever herbs you use most in your cooking. At my house my herb garden consists of mint, rosemary, thyme, sage and tarragon. I use a ton of cilantro but don't bother growing it anymore.
Yeah - if you go with mint, plant it is a separate container. In the ground it will spread like crazy. I did that once and it took about two years to rip out the roots (you have to get out ever bit of the plant to stop it from spreading). Although it is nice to have on hand for mojitos!
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