This is another guest blog post for Monrovia, a national plant brand (maybe you’ve heard of it) supplying great plants to garden centers like ours all over the country. Check it out.

Ah…the sweet sounds of summer – birds chirping, water lapping against the boat (after the ice is out), the whiz of bike tires, err…the incessant drone of lawn mowers and weed whips (well, they’re still summer sounds!), and a sizzling grill are all music to the ears.

Summers are short in Minnesota. We savor every minute and do everything we can outdoors, including preparing, cooking and eating meals. There is no shortage of grilling going on around here! Edible gardening is where it’s at; take that to the next level and you have grill gardening!

When you think about grilling, you think about burgers and chops – anything you can sear or skewer! But what about the veg? And even more importantly, what about the herbs? Though delicious when grilled on their own, veggies, fish and chicken sing a sweeter tune when paired with herbs (as does the humble martini!). These are some of the most scrumptious herb combos you’ll consume this season, thanks to herbs from your own grill garden!

Thyme

Grilled salmon with thyme from Tonkadale Greenhouse
Thyme is a versatile, delicious herb that can be used in a multitude of dishes but pairs particularly well with salmon, whether grilled or baked (cod works too). Just wrap fillets in foil and top with whatever you like – lemon or orange slices, onion slices, a drizzle of olive oil, sour mash whisky (optional) and sprinkle with chopped thyme leaves. Close tin foil and grill. Recipe here.

Pink Chintz Thyme: Can be grown in between steppers and tolerates light foot traffic. Plant it as a ground cover and you’ll have a ready supply! Zone: 4 – 9

Rosemary

Grilled chicken with rosemary by Tonkadale Greenhouse
Chicken and rosemary are a love match. Rosemary has woody stalks that are ideal for using as flavorful skewers. Just strip the needle-like leaves from about 1/3 of the stalk and skewer chicken pieces onto it. Toss on the grill for a few minutes on each side, and enjoy! Remember to remove stalks before eating, unless you like chewing on sticks – but hey, no judgement. Recipe here.

Barbeque Rosemary: Easy to grow variety with especially remarkable flavor and aroma for cooking. Strong, straight stems make perfect barbecue skewers! Zone: 8 – 10 (Can overwinter indoors in a sunny window.)

Italian Oregano

Vegetables with Italian oregano from Tonkadale Greenhouse
The Italians know a thing or two when it comes to delicious food, and thank goodness someone long ago thought “Hey, I’m going to eat this leaf and see what happens.” The result? Culinary perfection! Paired with tomatoes or baby bell peppers, its perfecto! Skewer vegetables, brush with a mix of olive oil, chopped oregano and sea salt and grill for just a couple of minutes to get a nice char. Recipe here.

Italian Oregano: The dense, low, spreading habit of this herb makes it perfect to grow in containers or along the edge of a garden as a lovely border plant. Zone: 6 – 10

Lavender

Cocktails with lavender from Tonkadale Greenhouse
Everyone needs a refreshing drink and lavender has a fresh, flowery flavor that’s pretty seductive. Use flowers to make a syrup for martinis, lemonade, soda water…whatever you fancy. Boil 2 cups of water, add sweetener to taste, and a handful of organic lavender blossoms. Simmer for 2 minutes, remove from heat, and let steep for 20 minutes. Strain, cool, and add to summer drinks. More here.

Munstead Lavender: All lavenders will work with this recipe, but we like this one because it’s super-hardy even in our zone. Zone: 5 – 9

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