RMG, I grow most of those you mentioned, as well as chives.. both garlic & plain.|
I also grow my own garlic, as most garlic sold in Australia is imported, and heavily treated with various chemicals in the country of origin.
Great feeling, to walk out the back door and pick fresh parsley & chives for a risotto or whatever.
Reply #1. Apr 25 11, 5:59 AM
I grow rosemary, dill, basil, cilantro, oregano, and shallots.|
Reply #2. Apr 25 11, 8:24 AM
I grow my herbs too. I absolutely love mint but if you dont contain it, it has a way of taking over everything.|
Reply #3. Apr 25 11, 8:43 AM
Forgot the chives, and the coriander. The mint I grow in a large pot that is sunk in the border. That way it's easy to control. Next year I'll try garlic, I've got plenty of room now that we have a bigger garden. I've also inherited a rhubarb patch.|
Reply #4. Apr 25 11, 9:23 AM
I grow mint and garlic. I'd like to put in a bigger herb patch because if I can grow it, why buy it? |
Reply #5. May 03 11, 4:31 PM
I've got an experimental garden going (ground plots and in pots). The herbs are lemon basil, greek oregano, mint, lemon balm, cilantro, parsley, and some other basil variety. All in pots. The fresh oregano is heavenly. The trouble, at least for me, is figuring out what to do with so many fresh herbs. |
Reply #6. May 03 11, 4:54 PM
Some of them can be put in oil. Some can be frozen in ice cubes to be used later.You can make your own sauces and can them. When they go to seed, you can save the seeds to start new plants.|
Reply #7. May 03 11, 6:23 PM
I also dry herbs in the microwave and store them in jars, particularly the seasonal or annual ones. |
Reply #8. May 03 11, 8:09 PM
There's a bay tree in the back garden, and lemon balm. |
Anything I planted in the garden now would be smothered within a week, but I've got rosemary in the fridge, basil, coriander, chili, garlic and ginger in the freezer, and flat-leafed parsley, mint and Greek basil in pots on the kitchen windowsill. It's a start!
Reply #9. May 03 11, 8:17 PM
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