Judith Henderson’s Wine & Country Living

Pliny the Elder, the ancient Roman naturalist and phi- losopher, recommended chewing anise as a breath freshener. Dill was once venerated as a charm to ward off witches. Modern thought encourages herbs in cooking with tasty, healthy results and recommends growing an herb garden if you love watching dragon flies and butterflies bob- bing through the wonderland.

The definition of an herb among aficionados: "An herb is any herbaceous plant that has useful purposes." OK, but what about the Butterflies and Dragon Flies ? I say do your research, find what herbs attract what insects and plant ac- cordingly, encouraging the "good" insects into the garden and let them chase the bad insects out!

Hints for growing herbs: herbs of all kinds like good drain- age, full sun and good air circulation. Once a year, renew the earth around the plants with crushed oyster shells and sand. Herbs thrive near concrete and boulders because they get a shot of lime in the runoff as well as reflected heat.

Again I offer the name of a regional heirloom seed collec- tor, Gathering Together Farm, in Oregon. This 50 acre farm provides a wealth of information to the public and specializes in a line of wild garden seed, sold to large and small organic growers and the public. The farm is part of the Oregon Tilth and Oregon Seed Alliance: www.seedalliance.org. Gathering Together Farm provides organic non-GMO seeds and year around fresh vegetables to retailers and restaurants. The farm has a color catalog listing their products at: frank@wildgar- denseed.com

With the beautiful evenings, I invited friends over for an organic free-range chicken dinner: chicken stuffed in herbal sachet sided with buttermilk mashed potatoes, crisp green beans and a drizzle of Bing Cherry Merlot Glaze. I paired dinner with a bottle of the Double Gold Awarded, 2009 Tamarack Cellars Merlot.

Well-respected Tamarack Winemaker/Owner Ron Cole- man has been at the helm of Tamarack Cellar since the day it opened in 1998. As a winemaker, his ability to maintain the merlot grapes' natural acidity remains his trademark.

Tasting notes start with first swirl; glass holding long legs and royal garnet hue. Nose buried deep in the glass; a high rush of ground coffee opens the senses. With first sip, a gush of tart and tangy cherries, sun-ripened plum, pestle of vanilla bean, finishing in a wrap of dreamy leathery tannins around the tongue. Just $28 a bottle in Tamarack Cellars tasting room: 509-526-3533.

Readers, until next week, "Eat Art, Drink Imagination!"

Bing Cherry Glaze

1-teaspoon lemon zest

¼-teaspoon cinnamon

½-cup merlot wine

1-cup minced fresh ripe cherries

1-cup white sugar

1-teaspoon cracked black pepper

In a sauce pot, simmer all. Reduce to a syrup, strain and drizzle over sliced roast chicken paired with a bottle of Tama- rack Cellars 2009 Merlot.

Hear Judith's Food & Wine Commentary & Moveable Feats! Photos: @ www.chefjudithhenderson.com.