Picnic Time: Summer Favorites for the Perfect Herbal Picnic

What better way to celebrate summer than to pack a basket with goodies straight from the garden and head for the nearest beach, meadow or hillside?

May/June 2006
By Lynn Alley 
MJ-06-68-Picnic-1.jpg
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Serve these herb-infused picnic favorites with fresh lemonade for a meal that just tastes like summer.
PHOTOGRAPHY BY JOE COCA
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SUMMER PICNIC
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RELATED CONTENT

ICED HERB GAZPACHO
HERB FRIED CHICKEN
FRESH TARRAGON POTATO SALAD
CHOCOLATE-PEPPERMINT FUDGE

For this delightful picnic, we took advantage of one of summer’s best bounties: fresh herbs. Most of the herbs we used are easy to grow and fairly commonplace, so if you don’t grow your own, they should be easy to find.

Iced Herb Gazpacho

This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.

Serves 4 to 6

6 large tomatoes
4 cloves fresh garlic, pressed
1/2 cucumber
1/2 teaspoon red pepper flakes
1/2 cup red wine vinegar
1/2 cup olive oil
2 scallions, chopped
3 sprigs basil leaves
3 sprigs cilantro leaves
3 sprigs parsley leaves
Salt and pepper

In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil. Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.) Add salt and pepper to taste.

If possible, chill overnight before serving so the flavors can blend.

QUICK TIPS FOR
Cooking with Herbs

• The flavors and aromas of fresh herbs are more complex and delicate than those of dried herbs.
• If you must store fresh herbs, do so in the refrigerator. Cold slows down deterioration.
• Herbs grown in full sun generally are more
flavorful than those grown in a hothouse or in shade.
• Make sure herbs are completely dry before cutting them. Wet herbs stick to your knife and turn to mush.
• Use a very sharp knife for chopping herbs.
• Most herbs are best added only during the last 15 minutes of cooking so their aromatic oils remain intact. (This isn’t as important for the recipes here, but good to know.)

FRESH TARRAGON POTATO SALAD

Redolent with fresh garlic and tarragon, this unusual twist on a classic picnic favorite adds a touch of country French to an American picnic table. Substitute fresh dill or cilantro if you don’t like tarragon.

Serves 4 to 6

4 large russet potatoes
Apple cider vinegar
Garlic Mayo (recipe at right)
1/3 to 1/2 cup whole fresh tarragon leaves, stripped from stems
1 red onion or several chopped scallions
Salt and pepper

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