Houston – The Herb Society of America’s South Texas unit stopped by Studio B to discuss their 51st annual herb fair.
Whether you’re a seasoned gardener or a complete beginner, herbs can be grown in any space, and they can be used in both delicious recipes and wellness routines. Stephanie Callaway and Angela Groth, master gardeners from the South Texas Unit of the Herb Society of America, joined us on Houston Life to share their insights on growing herbs in Houston’s unpredictable climate.
When it comes to herbs that do well in the fall, Callaway and Groth agree on three.
Rosemary: Doesn’t mind the heat and does OK in well-drained soil; winter hardy herb (down to about 20 degrees) that can grow to a bush size when well-watered and fertilized. Easy to dry and use throughout the year.
Thyme: Versatile herb that dries well and enjoys full sun if well-hydrated; prune regularly to keep it from becoming to woody – can be a nice ground cover along borders, between stepping stones, or in containers
Sage: Many varieties with multiple colors; another delicious fall herb that is winter hardy; it can struggle in the summer heat/humidity, but if provided afternoon shade and moist, well-draining soil it will do well throughout the year
They celebrated early with us by sharing a delicious and nutritious herb recipe for dinner.
Herb Roasted Root Vegetables
Ingredients
· 8 cups of peeled, chopped vegetables – try to keep similar sizes (around 1-1.5 inches)
· 6 cloves garlic
· 1/8 cup olive oil
· 3 sprigs of fresh thyme
· 1-2 fresh sprigs rosemary
· 1-2 fresh sprigs sage
· Salt and pepper to taste
Directions
1. Preheat oven to 425 F and prepare baking sheets with parchment paper for easy clean-up
2. In large bowl, mix vegetables, whole garlic cloves, oil, spices and mix to coat
3. Spread vegetables out over at least two pans. Make sure you have enough space for vegetables to caramelize. If the pans are overcrowded they will steam, not roast.
4. Bake for 25-30 minutes or until browned, stirring halfway.
5. Remove from oven, cool and enjoy!
This makes a delicious side dish or add sausage to the pan for an easy one-sheet meal.
For those interested in learning more about herbs and how to incorporate them into everyday life, the South Texas Unit of the Herb Society of America is hosting a free event on November 2nd. There you can get more gardening advice and wellness tips, be sure to check it out and get started on your own herb garden this fall!
Visit them online to learn more about the fair!
Check out this bonus recipe courtesy of the Kolter International Cookbook
Rosemary sea salt focaccia bread
Ingrediants
-3 c. All purpose flour
-1 tsp. Sea Salt, finely ground
-1 c. Lukewarm water
-1 Red Onion
-2 tsp. Active, dry yeast
-3 T. Fresh Rosemary
-6 T. Olive oil, divided
-1 T. Chunky Sea Salt
Directions
- Put flour in a deep bowl, sprinkle in the yeast and finely ground sea salt, and stir together.
- Make a well in the middle, then add lukewarm water and 4 T. of olive oil, and stir together.
- Once it becomes a ball, take it out on a floured countertop and knead it for ten minutes.
- If your mixer is strong enough, just put the flat beater in and let the mixer do the kneading.
- After the dough has become smooth and duller colored, place it back in the olive-oiled deep bowl, flip it over to put oil on the top of the dough, cover and let rise in a warm area.
- Once the dough has doubled in size, punch it down and take it out. Heat your oven to 350°F.
- Place the dough on an olive-oiled stone pizza-type of tray. If you don’t have one, a cookie sheet will suffice.
- Pat the dough to shape it into the tray, and top with thinly sliced red onion pieces, fresh rosemary, and 1 T. sea salt.
- Let rise for twenty minutes, then poke your fingertips into the dough to make it textured.
- Drizzle the remaining 2 T. of olive oil over the craters left by your poking.
- Bake for about 20 minutes or until a light, golden brown.
Note: If you knead by hand, you’ll work out a lot of tension.