The chives were an early favorite this year, as they were the very first edibles to reappear in the early spring. Immediately we put them to work sprucing up our weekend brunches.
We added one or two new herbs into the mix this year. Here is Anise Hyssop. It’s used as a digestive tea by some. Did fairly well out there, although we only used it rarely. Behind it is some Chamomile. This did less well, and the flowers used in tea only lasted a few days. Continue reading 2015 Herbs
Herbs have a way of becoming overlooked in the garden. Totally necessary, totally delicious, they are the first things people gravitate to due to their familiar form and their evocative scents. But at some point in one’s gardening life, they become relegated to supporting roles, humdrum foils to the Brandos and Streeps that are heirloom Brandywine tomatoes and Japanese eggplant. But you still gotta have ’em, you’re still gonna have to make dinner in June, and anyone starting out in gardening will have at some point in their tenure started with a windowsill full of these tasty gems.
