Last year I incorporated a few herbs into our new flowerbeds. This year I dedicated the better part of two sections to herbs. This family portrait shows chives, dillweed, lemon balm, parsley, last year’s cilantro, this year’s cilantro, lambs ear, skullcap, stevia (looking pretty bad), sweet basil, last year’s Italian oregano, this year’s Italian oregano (note to self: see what survived and flourished before buying another one) and, I confess, an unknown. I sent a photo to my two favorite plant ladies to see if they can identify it. You can’t see some of the other herbs from last year: fennel (an interesting black color after surviving several nights below freezing), flat-leafed parsley, thyme and lemon basil (the only basil that survived even a frost). I will keep you posted on how they are doing.
I used some of these herbs routinely. Some I have only used dried, such as oregano. I look forward to discovering the differences between dried and fresh for these. Some I have never used at all and look forward to figuring out their uses.
What is very exciting is that I only need step out my front door to pick a leaf or two. I can’t wait to start using them!
Until next time,
Lisa (aka Veggie Gal)