Herb Gardening

I've been growing herbs since I moved to Washington 15 years ago. About the time I was old enough to start cooking more than just "college" food and that was in Austin, Texas...

It's not that I really cook a lot now, but I do like having fresh herbs available to me when I need them. Certain times of the year I like using my garden herbs for cooking and that time is fall. Don't get me wrong, I love using basil and mint in summer... but fall for me is for "real" cooking.

Here are some of the herbs I've been using from my garden:

Parsley -- I've used it a lot to make vegetable stocks and as a fresh herb "stuffing" for chicken along with thyme and rosemary. It was so easy and available. And to make a soups and stews taste and look fresh, I've topped each serving with about half tablespoon of fresh, chopped parsley.

Chives -- That's another one I like to use from eggs to potatoes. The classic on potatoes, however, is rosemary roasted with olive oil. Dill is good on potatoes too and it looks so good in my garden adding a nice "hazy" green soft texture.

Sage -- Not only does this herb look beautiful in the garden, it's worthwhile to have as we approach Thanksgiving, which can be used in turkey and dressing. I like making nice patterns using sage leaves under turkey skin.

Rosemary and Thyme -- For all types of roasting, great on chicken particularly if you make stock.

Bay Leaf -- I've used in all soup stocks this fall

The best place for an herb garden is right outside the kitchen door. This location for me is north-west exposure, which still provides enough sun. I devoted a small strip 15" wide by 30' deep. It's not all filled with herbs but in between my espaliers euonymus shrubs (which will some day be an evergreen wall) and fig tree.

Design wise they look great and add to the "roman" feel of my garden. Both my thyme and rosemary have grown over the edges and flow onto my thick Belgian cobble parking pad. It feels so Italian and old world, particularly when I zoom up and in on my Vespa. I love it!

I will use my herbs well into winter. All are semi-evergreen. Fresh herbs in 4.5" container size come to the store every week. We'll have them available for you up to Thanksgiving.

Final Tip: It's not to early to plant and plan ahead for the holidays. I've already started testing recipes and making stocks to have available for the big day. I have a delicious recipe for vegetable stock. I'm happy to share and email the recipe to you. Let me know.