I have to confess, I haven't really used much in the way of fresh herbs in the past. I did add some fresh Rosemary to a Pot Roast one time and it was amazing. Al likes to experiment when he cooks, so he uses a lot of different dried herbs. However, when I did bring in fresh herbs from the garden, he would try them. Now that we're growing fresh herbs, I'm sure we'll be using them a lot more! We'll include a couple of small bunches each week with your weekly share, and let you know how to use them.
We have transitioned the original garden to a perennial garden. It will be so much easier to have everything that comes back on it's own each spring to be enclosed in the same garden. This is the permanent home for our asparagus and strawberries. We also have Sweet Basil, Spicy Globe Basil, Tarragon, Chives, Rosemary, and Lemon Balm in this garden that we planted last summer. I'm starting seed trays today of Lavender, Sage, Oregano, Thyme, Curled and Plain Parsley, Cilantro, additional Chives, Dill, Genovese Basil (Italian), Chamomile, Summer Savory, Winter Savory and Old English Thyme. Don't know how to use them all yet, but we'll learn together! By the way, what isn't used fresh, can easily be dried for future use.
Along the front of the perennial garden are wide beds full of Gladiolas, Iris and Peonies. These are wonderful as cut flowers and will be included in a bouquet with your weekly shares, as available. If you don't have one already, you might be on the lookout for a taller, sturdy vase for them with a 3"- 4" opening. Thrift stores generally have them under $1. I've also used a tall jar sitting down in a wine bottle cooler or a pretty pitcher, or a half gallon jar with a wide ribbon tied in a bow around the neck too, and that's really pretty.
Posted by Robin @ 10:20 AM CST [ Comments  ]