Vegetable gardening is the hot ticket in the horticultural world right now. The quest for locally-grown produce meeting the economic downturn has sent folks back to the land.
Yet anyone who's heard of that book about the $64 tomato knows that growing your own sometimes comes with a price. Better to grow for the delicious taste and fresh air opportunities.
Not everyone will be able to grow a veggie garden; it's a considerable outlay of time and energy. Others simply won't have a suitable site. Not to be a Debbie Downer, I'm all for edible gardening, but it's a bit of a commitment.
Growing herbs is a great solution for those not quite ready to commit. They take up little space, can be grown among other plants and provide a continuous harvest. Many of them are drought tolerant once established, as well as pretty much pest free.
Homegrown herbs spark up store-bought vegetables, or better yet, farmer's market finds. Herbs increase the health value of any dish, some with high vitamin and mineral content They add depth and flavor to just about anything, sweet or savory.
BEGINNER'S HERB GARDEN
CHIVES
The classic accompaniment to sour cream on that baked potato. Slender green foliage with pretty pink blossoms. Hardy to zone 4. Clumping form that can be divided to increase plants. Mild onion flavor that adds zing to eggs, salads, soups and more.
PARSLEY
Beyond the garnish, parsley is a versatile herb that combines well with other herbs to lend depth to many dishes. The more common curly type is milder than flat-leaf or Italian parsley. Add to soups, salads, vegetables and casseroles among others
THYME
Tiny leaves on stiff stems followed by pink or white compound flowers. A smoky, spicy taste that gives sophistication to meat, fish, vegetables and egg/cheese based dishes. Lots of varieties with citrus fragrance and taste notes.
MINT
Fresh green textured leaves with that distinctive flavor. Grow in containers to keep in bounds. A huge number of different twists; apple, pineapple, coconut, lime, you name it. Special in drinks, surprising in desserts, lovely with lamb and other meats.
BASIL
Green shiny leaves with an anise tinged taste. A heat-loving plant that grows and grows. Lots of varieties for a diversity of flavor, color, texture and shape. Popular for pesto and pasta.
WHAT ARE YOU WAITING FOR?!
