My homegrown herb obsession has hit an all time high.
What started as purchasing a few seed starts and creating a mini back porch herb garden has turned into an unquenchable thirst in terms of growing, drying, and storing these flavorful plants.
I just recently bought Better Homes and Garden’s Herb issue and as I thumb through each page, I savored the words spread out before me.
From lavender to dill, I know that in the coming years fresh herbs will play a larger role in both my garden and my kitchen.
We can call the current year the year of experimentation as I’m growing small amounts while learning as much as I can.
A lot of what comes with growing herbs is familiarizing yourself with their aromas and flavors so that when it comes to cooking, tea making, or body care you know just what you’re looking for.
I’ve thoroughly enjoyed snipping cilantro for guacamole and italian parsley for scrambled eggs. These are little explosions of flavor plain ol’ salt and pepper just can’t achieve.
I have a full list of what I’m growing in this post here, just in case you missed it!
I loved having found a purpose for this antique coat rack. I make an extra loop in my twine and allow the herbs to dry in my mud room.
I’m currently drying flat leaf italian parsley and oregano as you see here!
My pantry currently has 3 small mason jars of rosemary which are dried and ready to bring flavor to our food all winter. I love The Pioneer Woman’s Rustic Dressing recipe which calls for rosemary. I also love using rosemary in a heart beef noodle dish I make using venison.
What are you growing in your herb garden this year?
With love, Elizabeth.
