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Loving Fresh Herbs!

June 10th, 2007 at 11:00 am

We are loving having pots of fresh herbs right outside our door. I've done 2 harvests so far. Last weekend I thinned the herbs and chopped up what I yanked out and mixed them in with scrambled Egg Beaters & goat cheese ... really delicious! Last night I snipped a big bunch that I chopped up and put on top of scalloped potatoes. Not only did it add a bit of color & flavor & nutrition, a big bonus was the wonderful aroma coming from the oven as the dish was baking.

Both times I used mixed herbs, just grabbing any old variety that looked like it was ready.

I am a newbie gardener, and I highly recommend fresh herbs to anyone who doesn't have experience gardening but is interested in trying. They are really easy to grow, grow so well in containers, and fresh herbs are SOOO expensive from the store.

I bought just one seed packet which was a mix of herbs, started them inside in egg cartons, and then transplanted them outside in larger containers when they got big enough and the weather had warmed up. I didn't buy any containers, just used what I had on hand. I even scrubbed out a no-longer-in-use trash can, had DH drill holes in the bottom, and ... voila! ... instant garden container.

If I can do it, anyone can!

Posted in $20 Challenge | 8 Comments »

8 Responses to “Loving Fresh Herbs!”

  1. Ima saver Says:
    June 10th, 2007 at 11:12 am

    Good for you!!

  2. quippymcflippy Says:
    June 10th, 2007 at 02:17 pm

    I have done this for the first time this year as well - definitely a convert. I started with chives, cilantro and dill (my most heavily used cooking herbs) and they are all coming along great. Next year I think I will actually buy a herb box with smaller buckets though. My wee dill looks just a tad dwarfed in a pot originally for marigolds. Big Grin

  3. pjmama Says:
    June 10th, 2007 at 07:51 pm

    If I had a sunny window I could put herbs out on, I would definitely do this, but I have not, nor do I have anywhere outside where I could transfer them, living in an apartment building. You're right, herbs from the store are so overpriced! It kills me! Some day, though, some day... Big Grin

  4. mjrube94 Says:
    June 10th, 2007 at 08:27 pm

    They also freeze great. I just put mine in ziploc baggies, label and freeze. I usually harvest at the end of summer and they last me through the following spring!

  5. scfr Says:
    June 10th, 2007 at 08:50 pm

    Thanks for the great tip, mjrube94!

  6. contrary1 Says:
    June 10th, 2007 at 10:09 pm

    I'm harvesting herbs too, from the new garden here at moms. I'm with you, the benefits are almost instant (in the gardening world anyway) Still have to wait for sprouts, but my cilantro is only up about 2" and I've already snipped away out there & like you, added the yummy little leaves to eggs! My favorite.
    Parsley, chives, tops to the actual onions are all making their way to the table. Herbs are pretty no fail and very reliable. Plus, they make us all into gourmet cooks!

    Congrats on making this a hobby without spending a ton of money! Proves it can be done without buying all the gadgets sold for herb gardening!

  7. fern Says:
    June 11th, 2007 at 07:47 am

    I've got chives, basil and parsley, but for some reason the potted basil is sort of looking very limp and is partially collapsing. Not sure why. Do they like kind of dry soil? Maybe i overwatered. It should get enough sun. I

    I could've used the fresh parsley in my crabmeat pastasaturday, but totally forgot.

  8. LuckyRobin Says:
    June 11th, 2007 at 07:32 pm

    Fern, don't overwater basil, you will kill it. In fact, don't overwater most herbs. They come from the Mediterranean and are used to a fairly dry soil. Once a week is enough (unless it is very, very hot) and not too much then.

    I started my very first raised bed with herbs eight years ago. I've been growing them ever since. I have two kinds of oregano, golden marjoram, rosemary, three kinds of sage, chives, flat leaf and curly parsley, cilantro, basil, two kinds of thyme (silver posey is my favorite as it is lovely), bergamot, anise, fennel, lavendar, chammomile and lemon balm mint (this one is in a whiskey barrel as I don't want it taking over). It has been a wonderful experienc and has enhanced my cooking to no end.

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