There’s really no reason you shouldn’t be growing a little herb garden. They look great in pots, they’re friends to the bees, and you very quickly find that once you have fresh herbs in your garden, you don’t ever want to go back to paying money for dried. Here are some of the must-have herbs we grow in our Seattle garden.
Chives are endlessly useful to spice up dishes. Did you know you can also eat their purple flowers? Pull them apart and gently sprinkle their purple petals on dishes as a finishing garnish with a sweet bite.
Muddled in a drink, chopped up and used in a dish, or dropped directly into sun tea on the patio on a sunny afternoon, you can find all kinds of uses for mint. It tends to be a spreader, so we have it planted in its own pot.
Is there anything more classic than sage and thyme? We use these in chicken dishes, breads, soups, and crock pot dinners, to name a few.
Savory may be a little less commonly known. Melanie likes to make a salmon and black bean dish with it. It goes nicely with many types of fish, actually. Or, you can dry it and make it into herbs de provence.
Rosemary is such a classic. So great on potatoes, stuffed in roast chicken, and made into ice cream. Really, what DON’T we use rosemary for?
We also have oregano, tarragon and usually parsley, but it died this year, so we need to replant that one. These are our main herb staples.