
Of course, I have no clue what I'm doing, so I Googled to get ideas and tips and viola! made it through the entire summer without losing a plant.
As far as vegetables I had tomatoes and green peppers and a jalapeƱo pepper plant. Oh...drat, I lied, because the grape tomatoes just did not do at all. I'll have to research a bit more about growing those. The tomatoes are long gone but a few peppers are still hanging on. I'll let them hang on as long as I can.

I started off with chives, parsley and thyme and planted them in a wooden box my dad had given me. It was an old flour box, I think, and one my grandparents had. I think they look kind of cool in that box. And I think it was also good growing in there. They seemed to do really well. Then, I went away for a week and the watering was a little sparse, so they got a bit dry...so, I decided perhaps it was time to harvest and dry some for winter.

No, I let my basil go to seed. I'm hoping this container of basil will reseed itself. That remains to be seen. Still, I've harvested a lot of the dried seeds, so I may start some seedlings in the house over the winter.



I also have mint and lemon balm. I brought the mint back from Ohio in early summer. There is a bunch of it around the pond on my parents' farm. Dad dug a shovel full, complete with pond scummy soil, and I carried them back to Kentucky in a bucket. I believe that mound of pond soil helped them really take off in this Kentucky clay. See?


I also planted lemon balm around the tree out back. Of course, it's taking over. I didn't cut either of the mints back or try to harvest because, well, they are growing nicely and I may have to thin them out later. Or not. Another day, another story.
So, this morning after the dew was off, I cut back most of my herbs, brought them inside and washed and laid them out to dry on a towel, and Googled some more about how to preserve them. The thyme and rosemary and lavender, I learned might do best tied in a bunch and hung upside down to dry, then remove the leaves and store. The basil, parsley and chives, do better being frozen.
So, I tried that. Here they are in their little cubes. They say you can plop those cubes in a baggie and take out and put in your dish when cooking. Sounds like a good idea to me.

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