While not my favorite time of year, March is the month when my herbs spring back to life alongside daffodils, tulips and grape hyacinths. I’m always careful not to get the grape hyacinths mixed up with the brighter green garlic chives that pop through through the soil at the same time. Oregano peeks through the dried leaves and quickly spreads across my herb garden. Radicchio plants that overwintered are growing too.
Pots of thyme, sage and parsley bounced back well. They are abundant enough that I can run out the back door and break off springs to use for cooking or use them in spring salads and salad dressings.
Here’s a recipe for an easy homemade balsamic dressing with garlic and herbs that’s a hit with my family.
Balsamic Dressing with Garlic and Herbs
1 clove garlic (finely chopped)
1/2 teaspoon sugar
Dash of salt
2 tablespoons extra virgin olive oil
2-1/2 tablespoons balsamic vinegar
1 scant tablespoon water
Dab of French-style mustard (I use Grey Poupon)
Fresh herbs of your choice basil, oregano, sage and thyme
You can mix this dressing in a blender as shown here or simply in a clean jar that you can shake to mix. The basic recipe may be used with different kinds of vinegar (red wine or cider vinegar are good) and with different herbs. You can vary the ratio of oil to vinegar according to your taste.
To blender or jar add: garlic, sugar and salt, olive oil, balsamic vinegar and water
Use a knife blade or small spoon to add mustard
Strip leaves from springs of herbs and add to blender or jar
Blend or, if using a jar, shake until the ingredients are blended
Pour over salad greens and other ingredients
(The salad I made contained romaine lettuce, sliced apples, slices of orange pepper, blackberries, blueberries, garlic chives and edible violets. However, the dressing is equally great with red leaf lettuce, and mushrooms, red peppers, shredded carrots or other veggies.)