I grow various potted herbs on my backporch and use them for cooking. Having the herbs close by makes it easy for me to run out and snip a sprig whenever I want to spice up a dish. Some of my herbs were started from seeds while others were bought as starter plants. I raise several herbs that are perennials. If a perennial gets too big for its pot, I’ll plant it in the garden. That’s how I happen to have a lovely rosemary bush in the shrubbery bed near my front door.
Many of my culinary accomplishments are enhanced by the flavor of fresh herbs. Rosemary ranks high as one of my favorites. After stripping the rosemary leaves from its stem, I chop them up and add the fragrant herb to soups and pasta sauces. Rosemary is also delicious cooked with cut up potatoes and a drizzle of olive oil. Another one of my favorite herbs is basil. I add the tasty leaves to salads and scatter them over pizzas. Fresh herbs can be used in a multitude of dishes, beverages, and baked foods.
Not only do I relish their flavor, but I also adore their intoxicating fragrance. Rub the leaves of any herb between your fingers, and you’ll be delighted by the wonderful aroma that is released into the air.
Growing potted herbs on my backporch is easy and convenient and much cheaper than buying them at the grocery store. I have found that I’m much more likely to use fresh herbs if I don’t have to walk out to the garden to gather them. They can easily be grown on a balcony or patio, or even on a sunny window sill if you don’t have outdoor space.
I encourage all of you to experiment with new or different herbs and share your suggestions with the rest of us.
Here are some photos of the potted herbs on my backporch.
Barbeque Rosemary – Very flavorful and ideal for cooking and barbeques. The stems can be used as skewers.
Sweet Marjoram – Has a mild oregano flavor with a hint of balsam. Works well with green veggies.
French Lavender – Common cooking herb in southern France. Used in cookies, jellies, sorbets, and vinegars. Intense.
Italian Oregano – Blend of sweet and spicy. Used in many Italian dishes. Hybrid of Sweet Marjoram and oregano. Propagated from stems – not seeds.
Spearmint – Used in tea and Mojitos (Cuban cocktail).
Provence Lavender – Haven for honey bees. Lavender honey is known for its flavor and aroma. Buds are used in sachets and potpourri.
Mexican Oregano – Similar taste to common oregano but stronger.
Garlic Chives – Similar to chives, green onions, or garlic and used in stir-fry dishes. Common in Asian cuisine.
Emily Basil – Compact version of the classic Genovese type.
Peppermint – Used in tea and salads.
Lemon Verbena – Used in vinegars, marinades, jams, teas, and sorbet. Lemony flavor complements fish.
Garden Sage – Used in turkey stuffing and soups or as a garnish to asparagus, brussel sprouts, or butter beans.
Variegated Lemon Thyme – Does well in hot teas or beverages that are enhanced by citrus flavor. Used in marinades, vinegars, salads, veggies, and fish.