Enjoying Herbs

Enjoying Herbs

Ah, fall, my favorite time of year. I wait impatiently for its arrival every year, and mourn its oh too quick passing. The signal of fall's approach can be found in the changing colors of foliage, going from brilliant shades of greens and neon's to warm, rich shades of gold, russet, and crimson, or in the delicious abundance of the end of summer's freshly harvested produce. This year in addition to the garden's normal tomatoes, peppers, cucumbers, and zucchini, I also discovered the pleasure of growing and cooking with my own fresh herbs, and the show they have put on for myself and the neighbors has been quite spectacular. From the beginning of spring blooming, to their final burst of color and growth as we enter into fall, the thyme, rosemary, oregano, basils, chives, and sage have most certainly outdone any ornamental plants that I have ever watered, fertilized, and pinched into submission. Fun thing is, I will continue to enjoy all these fresh herbs in my cooking throughout the long winter months as each and every one can be harvested, dried, and stored quite successfully. Fresh flavor doesn't have to end with last warm day of summer.
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