This year why don’t you start a kitchen garden? I have one right down the steps from my kitchen. It’s great having fresh herbs ready to pick and use whenever the need arises.
BASIL -Although basil is a part of the mint family, it is considered an annual . You’ll get a fuller plant with lots of tasty leaves by pinching off the buds before they flower. This plant is a sun worshiper so make sure it gets plenty. Once basil goes to seed you can collect them and plant the seeds next year!
MINT - You must keep mint in a container being careful not to let it get leggy. It’s a bit of a bully and will take over if given a chance. Growing it in a pot helps contain it. I grow peppermint, spearmint, orange and chocolate mint. I love it because its a tasty addition to yogurt, watermelon, salads, jelly and drinks.
ROSEMARY - It's a beautiful and fragrant plant. I have a rosemary hedge which I love. It runs along the back of my kitchen garden making a pretty backdrop for the rest of my herbs. I put it in my homemade olive oil and rosemary bread. Yum. We love to cook rosemary garlic chicken - a recipe my husband learned on a family trip to Italy.
PARSLEY - It's easy and a must for a kitchen garden. I keep it in a pot so I can bring it in when the weather gets really cold. That way I have parsley all winter long. I use it in just about everything.
OREGANO - Grows like grass down south. I grow oregano in pots (because oregano will send out runners). Seeds can be sown directly into the soil. When harvesting make sure you cut the stems right down to the ground so new growth has plenty of room to sprout.
CHIVES - Comes back every year here. I have used the flowers in salads but beware - even though they are a lovely addition to the meal they are very spicy. Use the flowers sparingly.
SAGE - Is an perennial here. I am determined to use it more and more. Last Thanksgiving, I made a smoked oyster and andouille dressing that called for sage. I am researching recipes with chicken and pork. It’s also a very pretty plant and can be used as a backdrop for flowering plants in your landscape as well.
THYME - I’ve learn that too much moisture will ruin this herb so make sure you plant it in well drained soil. I like to use thyme in homemade tomato sauce and in eggs. It's wonderful to plant between stone or brick walks. That way you'll get that beautiful fragrance with every step.
Remember, you don't have to have a lot of space to create an herb garden. You can even grow several different herbs in one large pot by a window, balcony or terrace. As long as that space gets plenty of sunlight you are good to go.
BASIL -Although basil is a part of the mint family, it is considered an annual . You’ll get a fuller plant with lots of tasty leaves by pinching off the buds before they flower. This plant is a sun worshiper so make sure it gets plenty. Once basil goes to seed you can collect them and plant the seeds next year!
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MINT - You must keep mint in a container being careful not to let it get leggy. It’s a bit of a bully and will take over if given a chance. Growing it in a pot helps contain it. I grow peppermint, spearmint, orange and chocolate mint. I love it because its a tasty addition to yogurt, watermelon, salads, jelly and drinks.
ROSEMARY - It's a beautiful and fragrant plant. I have a rosemary hedge which I love. It runs along the back of my kitchen garden making a pretty backdrop for the rest of my herbs. I put it in my homemade olive oil and rosemary bread. Yum. We love to cook rosemary garlic chicken - a recipe my husband learned on a family trip to Italy.
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| Photo Credit: CK Worley |
PARSLEY - It's easy and a must for a kitchen garden. I keep it in a pot so I can bring it in when the weather gets really cold. That way I have parsley all winter long. I use it in just about everything.
OREGANO - Grows like grass down south. I grow oregano in pots (because oregano will send out runners). Seeds can be sown directly into the soil. When harvesting make sure you cut the stems right down to the ground so new growth has plenty of room to sprout.
CHIVES - Comes back every year here. I have used the flowers in salads but beware - even though they are a lovely addition to the meal they are very spicy. Use the flowers sparingly.
 |
| Photo Credit: CK Worley |
SAGE - Is an perennial here. I am determined to use it more and more. Last Thanksgiving, I made a smoked oyster and andouille dressing that called for sage. I am researching recipes with chicken and pork. It’s also a very pretty plant and can be used as a backdrop for flowering plants in your landscape as well.
THYME - I’ve learn that too much moisture will ruin this herb so make sure you plant it in well drained soil. I like to use thyme in homemade tomato sauce and in eggs. It's wonderful to plant between stone or brick walks. That way you'll get that beautiful fragrance with every step.
Remember, you don't have to have a lot of space to create an herb garden. You can even grow several different herbs in one large pot by a window, balcony or terrace. As long as that space gets plenty of sunlight you are good to go.
