Wednesday, November 4, 2009
Parsley, sage, rosemary and thyme.
Having fresh herbs is one of the nicest things to have, when you are cooking.
They are so much better than the dried, not that there is anything wrong with the dried. On my kitchen windowsill, I have this little tin container that I keep with herbs, that is really handy. I am also hoping to get some herbs, planted out in the garden, maybe this weekend if the weather permits.
Some of my favorites ways of using herbs ~
A salad with basil, ripe tomatoes, and buffalo mozzarella cheese.
Potatoes, scrub and leave the skins on and cut in cubes, spread on tray and add olive oil, garlic and rosemary.
Scrambled eggs with chives or parsley, sprinkled over.
Mint sauce with roast lamb.
Basil ~ is an annual herb, the plant will last the summer season and once it begins to get cold, will die. It grows well in pots and can be continually picked fresh.
Coriander ~ is also an annual and needs warm weather to thrive. It likes a sunny position and is also suitable for container growing.
Mint ~ is one of the easiest herbs to grow but it spreads and takes over the garden.
Mint is a perennial and that means you will have this for years. Mint likes a sunny position.
Parsley ~ can be treated as an annual but more correctly you will often get two years from your plants. It can handle sun or shade.
Diana is having a giveaway, she had designed these beautiful Christmas stamps.
You can visit on the link below, to go and see her and take a look.
I hope that you are having a good week