QOTW - What herbs do you grow and like to cook with? 5/20-5/26

[Guest guest]

Hi,

You guys are asking lots of great questions on here and lots of you are

replying with wonderful answers.

 

Here is our Question of the Week for this week - sorry it is late...

 

What herbs do you grow in pots or a garden and like to cook with? What do

use them in?

 

Judy

[Guest guest]

I 've been doing pots of different kinds of basil to be used in salads

and pesto. This year I have oregano, sage and mint (not sure what

I'll do with them yet)

 

 

, " wwjd " <jtwigg wrote:

>

> Hi,

> You guys are asking lots of great questions on here and lots of you are

> replying with wonderful answers.

>

> Here is our Question of the Week for this week - sorry it is late...

>

> What herbs do you grow in pots or a garden and like to cook with?

What do

> use them in?

>

> Judy

>

[Guest guest]

I now have potted Lemon Balm, and Rosemary apx. 1 ft. tall . Chives and

Basil are just coming up. Rosemary and Lemon Balm are to me like Cat

Mint is to our feline friends. I love to pick some and walk around with

it under my nose. Basil and Sage are my favorite herbs. I still have a

pint jar of both from last year but I will make fresh pesto with the

Basil and then dry whats left at the end of the season. Chives I put on

almost everything. I will also have Tarragon, Parsley and mint. Fresh

mint tea !!! Yummm!

Deanna in Colorado

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

, " wwjd " <jtwigg wrote:

>

What herbs do you grow in pots or a garden and like to cook with?

What do

> use them in?

>

> Judy

>

[Guest guest]

>

> What herbs do you grow in pots or a garden and like to cook with? What do

> use them in?

>

 

 

 

 

Basil - Use this not only in cooking but to tie some on my hat when I

garden to keep away bugs

Parsley

sage

chives

thyme

oregano

spearmint

cat nip

dill

 

I add seeds to the pot every few months since some herbs won't grow for

years on end. So with adding new seeds and cutting old stems I have a

continuous growth of herbs on my window sill. I dry them and put them in

jars to use in the late winter when and if my fresh plants are looking a

little sad. Each spring I start new herbs. This year I had a bunch of glass

beverage bottles so I filled them with dirt and added the seeds. They take

up very little room on my window sill so I added many many more herbs to

try. They are just starting to sprout so I'll have to let you know if it

works out.

 

I add fresh herbs to pasta.

vegan mayo and herbs make a great dip, I spread on sandwiches.

 

I keep wanting to try different herb teas. Spearmint tea makes me a little

too giddy.

 

I add fresh herbs to vegetable broth with onions and miso for a broth soup.

 

 

 

[Guest guest]

I grow basil, parley, sage, rosemary, thyme, sorrel, cilantro, dill, chamomile,

fennel, anise hyssop, marjoram, lovage, wormwood, motherwort, mugwort, St.

John's wort, pennyroyal, catnip, oregano, chives, valerian. I use them in

salads, soups, teas, and many other things.

 

Karen in PA

 

 

[Guest guest]

Hi,

 

I grow basil (many varieties), sage (common, Russian,

Divinorum, Clary and a number of other varieties),

rosemary, thyme, cilantro, chamomile (German & Roman),

 

anise hyssop, hyssop, germander, marjoram, lovage,

borage, wormwood, mugwort, St. John's wort, catmint,

lots of other mints (spearmint, peppermint, etc),

oregano, marjoram, chives, valerian, vervain,

epazote, lemon balm, henbane, hemlock, fennel,

feverfew, comfrey (officinale and x uplandicum

(Russian)), tarragon (several varieties including

Mexican), rue, wood betony, cilantro, arnica (Montana

and chamissoniss), astragalus, ashwaganda, Dittany of

Crete, Bay Laurel, bilberry, belladonna, black

cohosh, hops (3 varieties), mullein, boneset,

burdock, calendula, cardamom, chicory, coltsfoot,

dandelion, echinacea, ephedra, ma huang, galangal,

gotu kola, gingko biloba (well, a tree), golden seal,

lady's bedstraw, lavender, mandrake (autumnalis),

marshmallow, stinging nettle, Evening primrose

(Oenothera), parsley, winter savory, stevia,

sweet woodruff, tansy, vetiver, witch hazel,

yarrow, stone root, all heal, spilanthes,

horehound, baikal skullsap (Scutellaria baicalensis

possibly some lateriflora also), ayuhuasca, wild

dagga, aconitum (aka aconite, monkshood, wolfsbane),

sweet flag (acorus calamus), um, that's all I can

think of right now. There may be a few more.

 

Some are culinary, some are medicinal. Many

of them ca be used medicinally but mainly I'm

just growing them. I need more time and

experience to actually prepare all of them

properly. Some I do use in teas, some can

be smoked, prepared as tinctures, etc.

 

Gary

 

 

gsmattingly

San Francisco Bay Tri-Valley Area

USDA Zone - 9b

Sunset zone - 14

[Guest guest]

Parsley, mint, sage, basil, garlic chives, dandelion. I'm embarassed to say the

guinea pigs

make off with a lot of it - spoiled, greedy little things! For the humans, some

goes in

salad, some goes in fresh tomato-basil sauce, some might go in cottage cheese.

Sort of

whatever pops into my head for as long as it lasts.

 

-ginger

who shouldn't still be playing on the computer

 

, " wwjd " <jtwigg wrote:

>

> Hi,

> You guys are asking lots of great questions on here and lots of you are

> replying with wonderful answers.

>

> Here is our Question of the Week for this week - sorry it is late...

>

> What herbs do you grow in pots or a garden and like to cook with? What do

> use them in?

>

> Judy

>

[Guest guest]

I currently have growing: basil, thyme, cilantro, chocolate mint

and..and....(just a minute - dashes outside to check...) tarragon! The

chocolate mint smells so good; I haven't decided what to use it in just

yet.

 

off topic - am I the only one having trouble opening messages lately? I

get alot of " archives are unavailable " messages and can't post replies.

 

Cyndy