Now summer is in full swing, here are some recommended herbs to use while grilling. When cooking with herbs on the grill, you don't want them to burn, so control the heat and get creative on how you can apply the flavor of the herb. Use marinades (an easy quick marinade is made by chopping the herb up and mixing it with olive oil), stuff them under the skin, or use in a stuffing. If you can actually cut whatever you are grilling and stuff the herb in, that is a great way to permeate the flavor further.

With fish, a nice way to cook it is in foil wrap, so the fish doesn't dry out. You can add an extra amount of olive oil, parsley, dill, along with other ingredients such onions, mushrooms, summer squashes, and small cooked potatoes.

Basil: Goes with chicken, halibut, lamb, salmon, and tuna, beef, pork and vegetables.

We recommend adding fresh basil on at the last minute so it won't be burnt and lose some of the flavor. Also, look for the different flavored basil such as cinnamon and lemon.

Rosemary: Goes with chicken, most fish and shellfish, beef, lamb, pork and vegetables. One fun way to use rosemary is growing the varieties that are upright and use the stems as skewers. Soak them first in water or olive oil. This is especially great with lamb drizzled a little with lemon as it cooks. For looks on the plate as well as eating, grill a whole stem of rosemary and let it cook until crispy, but not heavily burnt. This could add great texture and taste to many dishes.

Thyme: Goes with all poultry, most fish and shellfish, beef, lamb, pork, & vegetables. The common thyme, also known as English thyme is an excellent choice, but also some other good ones to use are lemon and lime hymes. They both can give an extra zesty flavor.

Oregano: Goes with chicken, most fish and shellfish, beef, lamb, and vegetables. Oregano can have a strong and pungent flavor and aroma. This may require a bit more caution in its use, but still gives you that fabulous Mediterranean flavor.

French Tarragon: Goes with all poultry, most fish and shellfish, beef, lamb, pork, and vegetables. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables. Care need to be taken when using this herb because the flavor can dominate

Sage: Goes with chicken, halibut, sole, beef, lamb, pork, and vegetables. This herb is well known for stuffing. So, if you are cooking a whole chicken of Cornish game hen, this would be the perfect herb for the stuffing.

Come in to Orchard Nursery and pick up some herbs so you can enjoy your summer grilled meals.

Last Week's Question: An unusually shaped white variety of this flower is called "Dutchman's Britches." Most people are more familiar with the pink or pink-and-white varieties. In England, the flowers are called "Lady in the Bath." However in America, they are given a more romantic name. What is the name of this flower?

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