If this seems like déjà vu, it's because this is a redux of my herb garden post from last year.
Last April, using my dad's idea for repurposing old pots and some herbs I picked up at the local nursery, I planted a small herb garden in a garden bed outside of my kitchen - here's the original post. It worked out so well (and I loved how it looked), so I found no reason to try to get creative with a different style of herb garden this year. Here goes year two of using cracked terra cotta pots as herb garden markers...
A few herbs survived the cold New England winter - oregano, thyme, and sage. My rosemary lasted through at least February, when I grabbed a bunch to make Jesse a pork roast, but I must have picked too much because the plant was dead when I went to weed.
Speaking of weeding, it was done over a couple of 45-minute sessions while Will snoozed in the shade.
Fred was there, too...
Once I had excavated the little plot, I turned the soil, added a bit of fertilizer, and planted the new herbs alongside the hardy ones from last year.
I've already picked leaves from many of these herbs for a herbed quinoa that I made this weekend (SO good... recipe to follow) and can't wait to cook with them all summer! Here's to tasty basil, salsa, marinades and more!
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