16 July 2011
Using fresh herbs transforms any dish from ho hum to pow if you ask me.
And growing your own herbs seems foolproof and easy. I have had great success the last few years. I started with this small wheelbarrow full of a few hers (mostly mint and lemon verbena for ice tea).
And have progressed on to the wheelbarrow, plus this cool old wagon wheel my dad gave me, and a few scattered in the garden.
It’s very enjoyable being to walk outside and snip off a few fresh herbs whenever I am cooking or mixing up a drink. Everything tastes better with fresh herbs added.
Now I just need to figure out how to dry and save some for the loooong winter months. Any pointers?