Herb garden essentials: parsley, sage, rosemary, and thyme

Q. What would a well-rounded herb garden contain?
A. Herb gardening is a big topic. Herbs are grown for cooking, crafts, medicines, and teas. They may be incorporated into a flower or vegetable garden, planted in pots or grown in a formal, precise design. An herb garden can be as elaborate or as simple as you desire.

Here are some suggestions for essential herbs for cooking, the kind of herb garden I wouldn't be without. My favorite herbs include flat-leaf parsley, basil, thyme, rosemary, sage, chervil, dill, cilantro, and chives.

Each of these is wonderfully versatile. Parsley can be used with almost any kind of food. Basil is the ideal complement to tomatoes, and there are dozens of delicious varieties available. Thyme and rosemary are both excellent flavorings for meat and vegetables. Sage is a good match for poultry; chervil and dill for fish. Cilantro is an important staple of Asian cuisine. Chives can be added to soups, omelets, and sandwiches.

Once you become accustomed to having fresh herbs abundantly available, you will find uses for them whenever you cook. Herbs are quite easy to care for. They like good, well-drained soil and lots of sun. Mint, however, will take over the garden if you let it, so it should be planted in a submerged pot to slow its spread .

Herbs can also thrive in containers if you don't have much garden space. In terra-cotta pots or ceramic planters, they make a lovely addition to a patio or deck, and they'll be just outside the kitchen door.

Q. Is it unsanitary to baste meat as it cooks or grills with the same liquid you used to marinate it?
A. Marinades can pick up harmful bacteria from raw meat, poultry, or fish. To be safe, bring the excess marinade to a boil for several minutes before using it, or increase the recipe and set some aside for basting.

Here are a few more tips : Always use a nonreactive container, like glass or stainless steel, to marinate. Most marinades contain something acidic, like vinegar, citrus juice, yogurt, or wine -- they tenderize the meat, but can also react with aluminum.

A heavy-duty resealable plastic bag makes a great container for marinating. Just put the meat in the bag, pour the marinade directly into it, and seal. You don't have to turn the meat in the marinade -- just flip the whole bag over.

If you're in doubt about how long to marinate, don't assume that longer is better. Marinades can actually ``cook" the food, particularly seafood. The result, if left too long, can be an undesirable, mushy texture.

Use these guidelines: Marinate fish and shellfish for 30 minutes to several hours, chicken and beef for several hours to overnight. Refrigerate food as it marinates. And never return the cooked food to the platter you used to take the raw food to the grill -- use a clean one instead.

Q. How do I clean a jute rug without damaging it?
A. Jute is a rough, strawlike fiber derived from the jute plant, a native of south and southeast Asia. It is often used to make ropes and burlap bags as well as rustic woven rugs.

Jute is similar in appearance to sisal, another natural plant fiber, and can present many of the same challenges when it comes to cleaning. Jute rots when exposed to moisture, and so should be used only in dry areas of the house and cleaned with the utmost care.

The best way to maintain the appearance of a jute rug is to vacuum religiously, on both sides of the rug as well as the floor beneath. This will eliminate surface dirt before it is ground into the fibers. Avoid placing jute rugs in high-traffic areas, and use doormats on each side of each door to catch dirt on the bottom of shoes before it gets tracked inside.

Take a conservative approach to removing stains from your rugs. Some jute rugs can be cleaned with carpet cleaner or a mild soap and water, but test first in an inconspicuous spot to see how the fibers hold up. Work at a stain with a sponge or soft-bristled brush, but don't scrub. Once the soap is rinsed out, dry the rug as quickly as possible -- it's best to do this on a sunny, breezy day. To allow air to circulate, drape the rug over a clothesline or porch railing.

Adapted from Martha Stewart Living Magazine. Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 11 W. 42nd Street, New York, N.Y. 10036. Questions may also be sent by electronic mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually. For more information on the topics covered in the Ask Martha column, visit www.marthastewart.com.