I love to garden. The bleakness of late fall and early Winter usually have me in a funk because I can’t go outside to plant, cultivate or harvest anything – except for maybe a hardy kale plant. Making use of my windowsill and counter top though I can grow herbs that brighten the room and the flavor of many of my most common recipes. Usually I have a small pot of basil, chives and sometimes rosemary, mint, parsley, cilantro and micro greens to add to my booking. When kept well trimmed these culinary window gardens don’t take up much space, but add a lot of flavor to your cooking. Use the trimmings fresh, dry them, freeze them in olive oil or make an infused oil, vinegar or tincture for later use.
5 herbs that belong in every kitchen garden Related Topics: Tue, Apr 02 2013 at 1:18 PM
Savory and pungent, herbs hold a special spot in the kitchen arsenal, providing the X factor in many home-cooked meals. Judiciously measured in a pinch here and a dash there, herbs add complexity and depth to dishes in subtle and profound ways, rounding out flavors as food hits the tongue. Perhaps the best way to make the most of them is to try growing your own. Regardless of the size of your home, there’s always room for a pot on the windowsill or a small container. Homeowners with more room can go the edible landscape route for an abundant supply of leafy greens and fresh herbs. From seed to plant to your cooking pot, herbs keep right on giving. Snipping off small quantities stimulates the plants to produce even more. Get your kitchen garden started by planting these five basic herbs.