Menu: An Elegant Herb Garden Dinner
Whether they're growing in an urban window box or commanding an expanse of field, there's nothing more invigorating than picking fresh sprigs off of herb plants, crushing them in your fingers, and deeply inhaling their sharp and sweet scents. Mint, rosemary, thyme, oregano, rosemary, lavender — their lingering aromas can inspire culinary fantasies long after each sprig has been discarded. This menu is a celebration of the bounty of the herb garden, each dish highlighting a different favorite, from the first sip of a minty cocktail to the last bite of lavender ice cream. See the menu »
The Menu
- Chartreuse Smash
- Ricotta Crostini with Black Olives, Lemon Zest, and Mint
- A Côtes du Rhône red wine, such as 2007 Vacqueyras Le Pont du Rieu
- Spinach Salad with Oregano Vinaigrette
- Roasted Potatoes with Lavender
- Rack of Lamb with Rosemary and Thyme
- Lavender Honey Ice Cream
- Rosemary Shortbread
More About This Menu
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To save time on the day of your dinner, make the ice cream and the shortbread up to three days ahead of time.
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Once you sit down for dinner, switch from the Chartreuse cocktails to a warm-bodied red wine. Try a blend from the southern part of the Côtes du Rhône: the brightness of the Grenache grape pairs with the lighter acidity of spinach salad, and the black pepper notes of Syrah will complement the gaminess of the lamb. For an even smoother finish, choose a bottle with a little bit of age, like this 2007 Vacqueyras Le Pont du Rieu »
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If you are harvesting herbs from your garden, tie some up and hang them to dry now for use all winter. Once dried, you can crush them into herb blends like the classic Herbes de Provence. For more herb-drying techniques, see The Finest Herbs of All »
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Decorate your dinner table with bright sunflowers, zinnias, and dahlias, our favorite early fall flowers, with this DIY guide from our sister publication GARDEN DESIGN »
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