I grow herbs because they make me happy. They are typically robust, fragrant, beneficial and evergreen. Herbs are my spirit animal.
My favorite way to use herbs is to go into the garden, harvest the herbs that look healthy, place them in my herb basket, then think about how to use them as I clean and mince them.
“Hi, I’m Heather’s herb basket!” (Ignore the grumpy old rutabaga on the right.)
Yesterday I planted my multi-sown beet starts and some Oregon Peas. It feels great to be able to put some things in the garden.
I also planted carrots in a self watering bucket. I’m hoping those are successful, because up until now, 100% of my carrot attempts have failed. Always hopeful.
Then today I labeled my herb garden. Half is culinary herbs and the other half are medicinal.
I’ve been using our herbs to make a salt and herb mixture that preserves the color and brightness of the herbs. Not sure what to call it.
I blend about 1-2 cups of herbs, 5 garlic cloves, add the zest and juice of one lemon, and 2-3 Tbs. salt. Sometimes kosher, sometimes gentile.