Kitchen herbs

We’re planning the more common kitchen herbs in raised beds close to the kitchen, while the more exotic stuff will be grown in the formal garden and/or agricultural part of the plot. Rosemary and sage are already established:

  • Basil
  • Coriander
  • Thyme
  • Sorrel
  • Chives
  • Lemon balm
  • Oregano
  • Parsley (both types)
  • Mint (in its own container because it’s a thug)
  • Dill

One thought on “Kitchen herbs

  1. We use a lot of herbs in cooking and they taste so much nicer home grown. For herbs that die back in the winter like Chives and Basil etc. we harvest them when they are flourishing in the warmer months for use later in the season. There are a number of ways to preserve them like drying etc. but we prefer to keep them frozen in ice cube trays. All you need to do is chop the herbs up and put small bundles of them with a little water in to the individual slots in ice cube trays. Then during the colder months if you have a recipe that calls for a certain herb/s all you need to do is pop one or two of the small frozen blocks out of the ice cube tray and add them to soups or stews or whatever meal you need them for. You can freeze the herbs as all Chives in one tray and Basil in another but remember to label the trays with a little tag. I find this method of preserving so useful. Hope it is of use to you.

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