“Fresh herbs offer an astounding palette of vibrant and glorious tastes, but their delights go beyond the flavors they lend to food. For a cook, there is joy in simply handling fresh herbs in the kitchen. Who can resist stroking the proud sticky needles of rosemary, rubbing a plush sage leaf, or crushing a crinkled leaf of verdant mint between their fingers? When yous trip the fragrant leaves off sweet marjoram or tuck a few sprigs of shrubby thyme in a simmering stew, you feel connected to the soil and the season, no matter where you kitchen is.”
Jerry Traunfeld from The Herbfarm Cookbook
This time of year I’m always sad that cilantro and basil are gone, but thyme and rosemary will take their place. I have potted herbs in the house for winter eating, always thyme, and almost always rosemary.
I find thyme to be very easy to grow indoors, there are always a few different varieties. Lemon thyme is my favorite one, I use it almost daily. Rosemary can be hard to maintain as a houseplant, I have trouble with it dying on me. Recently, I read that if you plant it in the soil during the summer and dig it up for winter it will survive the winter much more easily. I’ll definitely be trying that method next year.
Do you have any potted herbs in the house?Filed under Herbs, Quote | Comments (11)