I’m a little late getting to the garden this year, but this weekend I finally got a few herbs planted in the beds around our house. I’m thrilled to finally have some fresh herbs growing, I can’t tell you how much I miss them in the winter!
Basil. I love you.
Sage. It’s a first for me this year, but I plan on using it tons, especially in this Browned Butter Ravioli with toasted walnuts and fried sage. I am completely bewitched with fried sage. It’s lovely with chicken and pasta. You should try it. Definitely.
Amethyst basil. Another first for me. But when I saw the beautiful purple hue, I couldn’t pass it up. So far as I can tell, it tastes just like regular basil, but how fun would it be to throw it in this Colorful Chicken Alfredo for a rainbow alla pasta?
Stevia. This is my third year to grow Stevia. It is such a fun herb. A bite of a leaf straight off the plant tastes just like sugar. I’ve been adding it to my water with lemon, cucumber and mint. At night I take 2 quarts of water, add one sliced lemon, one sliced cucumber, about a dozen mint leaves, and and about 20 or so stevia leaves. They’re small. And this plant grows quite large. I leave it in the fridge overnight to combine the flavors and drink throughout the next day, over ice. It’s also fun to use as a garnish for drinks and desserts. But I know I’m not using it to its full potential. If you have any other uses for Stevia leaves, I would love to hear them.
Thai Basil. It’s like spicy basil. AKA, an utter triumph. It was starting to flower, so I had to cut a few of the stems.
Parsley. My parsley plants always come back each year, but they look so pitiful, I always plant a new one. Just in case. One day I’m going to have an entire garden full of parsley. That’s okay by me.
Peppermint. I am in love with peppermint. There is nothing more completely intoxicating than catching a faint scent of this peppermint as I’m working in the garden.
Chocolate mint. What a wonderful mint. It’s the most cheerful of all the mints. And yes… This year I planted mint directly in my garden. I’m a rebel. I know it’s prone to spreading, uh, just a tad, and that’s okay by me. My life would be but for the better if completely covered in mint.
Common thyme. I’ve had French thyme and English thyme, but I keep coming back to good ‘ole common thyme.
Three years ago I planted rosemary and lavender in front of the house, right by the door, and now they are enormous. They’ve completely taken over. They’re beautiful. And anyone who walks up to the door catches their lovely scent.
Here’s just one sprig of rosemary in the foreground, with oregano behind it. My oregano comes back each year bigger than the last. It’s on its third year and going strong.
Now if only I’d planted my garden a month ago so I could go ahead and be using my herbs!