We may not be prepared to keep bees, but we like to see them working on flowers that they like and that we will grow, in part, with the bees in mind. The culinary herbs from our own patch taste better for being freshly gathered or frozen green, rather than dry from a jar.
-Christoper Lloyd & Richard Bird (The Cottage Garden
This year I’m definitely missing some of my perennial herbs from my Ohio garden. I had a few big, beautiful sage plants that I harvested many leaves from, mostly for frying in butter. I started seeds this spring for sage, but I’m letting the plants get established before harvesting too many leaves.
I didn’t get any chamomile planted this year, luckily I have a big jar full from last year to get me through the winter.
I do have chives and five or six varieties of thyme, along with mints, hyssop, tarragon, horehound, oregano, marjoram and parsley. That’s enough to get me through, I certainly can’t wait until my garden is once again teaming with as many herbs as I can grow!
How many different herbs do you have in your garden?Filed under Uncategorized | Comments (10)