I was looking at my herb garden this morning and deciding that I really need to thin out the thyme that is creeping out of it’s own territory.  We will soon see last year’s fallen seeds emerging and the time will come to decide what to move and what to plant.

I plant an abundance of basil each year, turning the tender leaves into pesto as soon as I have enough to make a batch.  Pesto is so good with pasta, on toasted pita bread, on vegetables, or as a pesto pizza with cheese.  I freeze my homemade pesto in ice cube trays and when they are frozen I transfer them to a ziplock freezer bag and toss into the freezer.  They are ready to use for a quick meal.

I also grow cilantro, not so much for the cilantro leaves, but more for the coriander seeds.  I love to put them into my homemade salsa.  They add a sweet, unique flavor that is very unlike the flowers of the same plant.

Lemon verbena is a wonderful burst of lemon scent.  It is more lemony than any other lemon scented herb.  I use this herb in potpourri and sachets.  I love to just pinch a leaf off and smell it for an instant mood lifter.  It will die after frost, but if you plant it in pots, you can bring it indoors.  It will look like it’s dead by February or March, but it isn’t!   I love this herb!

I love the look of this herb bed (pictured)–easy access and containment!  Maybe I’ll try it!

This is just a sampling of what I am planting and have already planted.  Check back for more herbal info!

Until next time,

Susan