Purple Sage, Purple Basil, and Parsley - two uncommon herbs and one very common herb. But all three are full of flavor and well worthy of a spot in the kitchen garden.
PURPLE SAGE: The pretty purple leaves of purple sage can be used ornamentally in container gardens, but they also are edible and can be used in dishes in place of common sage. The pungent flavor is known mostly for Thanksgiving stuffing, but has other uses as well. Add it when roasting potatoes or to fish dishes. The flowers of sage are edible, too, and can be added to salads. In the garden, purple sage should be treated as an annual as it is not hardy in our area.
PURPLE BASIL: Basil is probably the herb most in demand and is used for Bruschetta, soups, sauces, and pesto. Purple basil's flavor is clove-like and has a slightly spicy flavor. It makes a pretty purple basil vinegar and adds color to dishes when used fresh. To keep basil from getting too leggy, pinch it back just above a set of leaves.
PARSLEY: The 2021 Herb of the Year
- Parsley has become so common in the kitchen, that we usually consider it an afterthought - a pretty garnish on the dinner plate. But parsley is so much more! Rich in vitamins A, B, C, calcium and magnesium, it has a fresh taste. Add it raw to salads, chop finely and sprinkle on sandwiches and egg dishes. Italian flat-leaf parsley is often preferred by chefs over curly parsley for it's rich, robust flavor.
- In the garden, parsley is a biennial herb. It will often return in the second year and quickly flower and go to seed which is not necessarily a bad thing. Bees and pollinators will visit the flowers, and the finches will eat the seeds.