Pretty, isn't it? But this is even more importantly, a TASTY garden.
In other words, these are culinary herbs, used for nutrition and for flavoring the other foods you eat.
Pinch them to keep them pretty, but use the trimmings!
And if you can't use them today, then learn how to preserve them for later.
Dry them, freeze them, pickle them, sauce them ... in the dead of winter you'll remember this day from the flavors of your herbs.
Dear reader: Please make some time this weekend to read this speech by a modern American hero.
The situation has only gotten worse since he spoke these words, but there is always hope, right?
2 comments:
What a BEAUTIFUL herb garden! You blog is a good read and I am glad I found it. I 'googled' herb gardens and found you. Last year, I was able to only grow an 'unknown' variety of mint...it kind of stunk to be honest, some lemon balm, which smelled fantastic, and some cilantro, which tasted a little bitter than the stuff I've bought in the store. I am really hoping for rosemary and basil too. I am planning an indoor herb garden this winter and wondered if you had any suggestions.
Shar
Hi Shar,
Thanks for stopping by. You ask for newbie advice, let's see:
1. Rip out that mint before it spreads, and plant one you like. Life is too short and soil is too dear to fool around with stinky mints. Hint: rub the leaf and smell it at the store before you buy it! For mint, plant plants only, not seed. Does a friend have a plant you like that you can cut off a division?
2. Plant lemon basil (seed) or lemon verbena (plant) for a good lemony tea. Balm dries herbish but not lemony.
3. Cut your cilantro while it's still lacy. Once it starts bolting (going into flowering stage) it goes bitter.
4. Basil is easy from seed and you can grow both basil and rosemary indoors with good light. Rosemary is easy to get started from cuttings is you have a friend with a vigorous plant, or around here we can buy small starter plants in the grocery store produce department.
Hope this helps you get started, Betsy
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