No, not that kind of herb...even though it's legal now in Michigan...
My herb garden is on my upper deck right off the kitchen, so I don't have to go up and down stairs to tend to it. Just like with guitar, I'm all about economy of effort.
Especially with my nearly salt-free diet, fresh herbs are my lifeline to flavor.
I have so much basil left from 2 years previous that I'm not even growing any of that this year. I grew like 10 different kinds, then I harvested them and dried them in my food dehydrator and put them in baggies.
This years crop includes chives, English Thyme, Golden Lemon Thyme, Rosemary, Sage, Purple Sage, Lemon Grass, and Summer Savory. I'm already clipping some of them. What we don't eat fresh will be dried & bagged.
What I really would like to do this summer is some major canning! Anyone do that? I have all the equipment and the kitchen to pull it off, but it's usually so hot and humid here in August (harvest time for local crops) that it's hard to get motivated. Anyway, I want to put up a bunch of salsa, jams, and a lot of other new small-batch recipes that I have.
My herb garden is on my upper deck right off the kitchen, so I don't have to go up and down stairs to tend to it. Just like with guitar, I'm all about economy of effort.
Especially with my nearly salt-free diet, fresh herbs are my lifeline to flavor.
I have so much basil left from 2 years previous that I'm not even growing any of that this year. I grew like 10 different kinds, then I harvested them and dried them in my food dehydrator and put them in baggies.
This years crop includes chives, English Thyme, Golden Lemon Thyme, Rosemary, Sage, Purple Sage, Lemon Grass, and Summer Savory. I'm already clipping some of them. What we don't eat fresh will be dried & bagged.
What I really would like to do this summer is some major canning! Anyone do that? I have all the equipment and the kitchen to pull it off, but it's usually so hot and humid here in August (harvest time for local crops) that it's hard to get motivated. Anyway, I want to put up a bunch of salsa, jams, and a lot of other new small-batch recipes that I have.