Kitchen

[Junker2327]

I picked up a large long galvanized trough at a country sale. Its about 4 to 5 feet long and 2 ft wide. I put it right in the middle of my flower garden and fill with herbs every year. I grow parsleys, sage, rosemary, thyme, basils, chive, oregano. Use these all summer long and then in the fall I harvest all of the herbs that I can. I clean and mince most all of them up together, mix them up with either olive oil, melted butter or just plain water. Then I pour into those rubber ice cube trays and freeze. Once they are frozen I pop them out, put in container or freezer bags and store for the winter. If I am making soups, spaghetti sauce, meatloaf, roast, etc. I just pull out a square or two and put fresh herbs in my recipe. They stay very fresh and flavorful throughout the winter months.

Beckyblu

[HonnyBrown]

What a cool thread!

I don't have a green thumb. If I did, I would grow basil, oregano, lavender, rosemary, cilantro, thai basil, and parsley.

[RogerMeansWell]

My sister grows so many different herbs in her backyard, and then proudly shows them off to us whenever she has one of her barbecues.

Alas, I can only grow cacti, as I screw up everything else.

[debic]

Since we have frosts in June and as early as Sept, there's not much outside growing time. I haven't had a lot of indoor success but I keep trying and grab a plant at Walmart when I see one I like. Basil, thyme, oregano, rosemary, and mint are my choices.