Growing a Spring Pantry

April is the month I get inspired by the season to grow my own spring pantry. One of the many benefits is being able to step outside my kitchen and harvest ingredients to enhance my culinary creations. A spring pantry with a variety of herbs and leafy greens requires little space and can be grown in planters for easy access.

Think of your spring pantry as your kitchen pharmacy. These plants contain medicinal cancer fighting anti-oxidants and flavonoids that support the immune system which offer a wide array of health benefits. Some of my favorites are basil, which aids in digestion and circulation; chives and arugula, which promote bone health due to their high levels of vitamin K; mint for soothing digestion and calming effects; and parsley for it’s detoxing and cleansing properties.

Using freshly harvested herbs and greens in your recipes will add delicious flavor to your plate and expand your palette without extra calories.  You may even find these herbs substitute the need for adding salt and sugar.

Whether it’s a salad, homemade dressing or adding herbs to a cup of tea, the thrill of harvesting your own food will always delight.  Culinary herbs and greens are easy to grow, gentle on the budget and big on flavor.