“Better is a dinner of herbs where love is, than a fattened ox and hatred with it.”
Well, I’m fresh out of oxen, fattened or otherwise, but I am planting herbs, and this year I am actually going to try to USE them in my cooking. At least more often than I have in the past. I grow them every year–basil, thyme, oregano, rosemary, parsley, and velvety, silver sage, to name a few. But I mostly grow them because I love how they look, how they smell when I brush up against them in the garden, and how many butterflies and bees they draw. I always think I will snip them and use them daily, but except for the occasional cup of pineapple salvia tea, I tend to forget. This year, I plan to remember!
Basil is my favorite herb to grow and to eat, and thus one that I do sometimes think about when making dinner. I even like to substitute fresh basil leaves for lettuce on a sandwich, I enjoy it so much. Sweet basil tastes the best, but African blue basil is the most beautiful and is an absolute magnet for honeybees. The clumps can get 3 feet across or better, and just as tall.
(Click to see full-sized)
What are your favorite herbs to grow? Do you harvest them for drying or fresh seasoning?