A cook gardens.

We’re still formulating a plan for landscaping the backyard but there is one thing I just can’t wait for – the kitchen garden.  I’m afraid I don’t have a great deal of patience for landscaping that I can’t eat. By the time next year rolls around, we will have figured out where to put a little veggie garden but in the meantime I can’t wait to have fresh herbs available for the clipping.

The immediate solution was to start herbs in a collection of pretty pots that can later be incorporated into the landscaping. From a cooking perspective I now have everything that I routinely use: parsley, sage, rosemary, thyme, oregano, chives, mint, cilantro, tarragon.

The pots functional with lots of room for the herbs to grow (assuming that I don’t eat them faster than they grow which is a distinct possibility). For herbs like basil that I use in large quantities, I’ve planted multiple plants in the larger pots. An added benefit is that they are quite pretty. I particularly like the look of the pot with 3 different varieties of sage.

Although it’s been hard, I’ve resisted plucking leaves off of my baby plants. I love being able to grab a leaf and crush it between my fingers so I can smell the wonderful scents.  I’m not sure how much longer I can hold out….maybe just one leaf….

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