This week, I will talk about the herbs I grew this year and how I use them. I am still working through the pumpkins and this week plan to make pumpkin cheesecake and pumpkin bread. I also have harvested some rosemary, purple basil, thyme, and oregano from my garden in zone 7b. I like rosemary with steak and think that it also goes well with roasted potatoes. I enjoy the flavor of thyme with mushrooms. I have used the oregano to make Greek lemon potatoes. The basil can be used in Italian or Thai food. I have added all of these to beans with good results. I have also used these herbs to make herb butter and herb focaccia. The herb butter is great for seasoning a chicken or turkey. I also like to use these herbs to add flavor to marinara sauce. I have grown dill this year but it is small and not big enough to harvest. I have also grown mint in a pot this year. I was using it for making tea until it developed some powdery mildew issues. I have lavender in my garden but haven’t used it yet. I really think that cooking with fresh herbs is more flavorful than dried. I have enjoyed having these herbs this year to cook with and I am planning more for next year. I will plant more basil next year with cilantro. I also want to add sage and marjoram to my garden next year. I have already bought cumin seeds to plant because I love Mexican food. I am considering a terraced style herb garden for next year. I hope to increase my herb garden to include more unusual herbs in the future.
Lisa Ledbetter 