Wednesday, February 23, 2011

“The air was fragrant with a thousand trodden aromatic herbs...


"This easygoing herb can be crammed into tiny spaces and subjected to all manner of neglect, but it'll keep coming back, and it's available in many varieties, so it never gets dull. My current favorite is lemon thyme, which pairs well with fish or can be added to applesauce along with a squeeze of lemon juice and a dash of lemon zest."


"I prefer marjoram over its cousin oregano because it has a slightly sweeter, more aromatic flavor. It's also drought tolerant and grows easily in containers of all sizes. If it starts to look lanky, as with many herbs, prune the leaves to encourage bushy growth. Tastes great in stocks, soups, and sauces."


"This hardy plant loves the sun. It's slow growing, adapts to pots of all sizes, and can grow as big as a large shrub. It's classic in roasted potatoes, and can also relieve a headache if steeped in hot water to make an herbal tea."


"Don't keep this herb in a damp environment or it will mildew. Sage wants a sunny spot with lots of good drainage and airflow. Its potent leaves are best in dishes that it won't overpower, like roasted chicken. I also use it to make savory muffins."

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