
As most of you know, I really enjoy cooking. Part of what I love is using fresh herbs--in a pinch, I use dried herbs, but fresh tastes SO much better. However, most of you have probably noticed that the fresh herbs that come in tiny pouches in the grocery store are not very cost-effective. It is a small amount for anywhere between $.99 and $2.99, and they usually expire pretty quickly if you do not use all of it up ASAP. So, this spring I have decided to plant my own herb garden, in order to have my own fresh herbs readily available for my using as I need them.
Even though I am not very good at remembering to water plants, I used some pots that we already had on our stoop (which were empty because I killed the geraniums which I planted last spring). For the amount that I would pay for one sprig of fresh herbs at the grocery store, I got a whole plant of that type of herb. So, I now have basil, parsley, dill, oregano, and chives. I also planted seeds for rosemary and another variety of basil in the larger flower pot, because there were no rosemary plants, and I use so much basil I wanted to try my hand at growing another later crop in case the original plant dies.
Much to my surprise, it has been 3 weeks, and my herbs are actually thriving! I have found that watering them about every 3 days is working really well, and none of the plants seem to be responding poorly to the amount of light or water that they are receiving. In fact, the dill has about doubled in size, everything else is growing, and even the baby seeds I planted have the first sprouts pushing up through the soil. SUPER exciting because I never can get seeds to grow.
So...stay tuned for later pictures of my Urban Herb Garden. I will let you know how it progresses through the summer and if it has worked out to be cost-effective like I hope. I have already used each of the herbs (small amounts) in my cooking and it was so nice to just pinch off and wash what I needed and know that there would still be plenty more that was still fresh the next time.
I think later this week there will be caprese salad on the menu with the basil! Deeee-licious!




