There is something so fulfilling about running out to my backyard to grab a handful of herbs to use in dishes I’m preparing. My mother always had herbs growing just outside our back door (and we grew up in the city, just outside of L.A.) When I was a tiny tot, my grandfather had what seemed like a large garden growing in his front yard in South Central L.A. – so while we were all “city” dwellers, we grew up valuing growing as much produce as possible in our yards.
Recently, my good friend (and hype girl for Tea With Betty) moved to a somewhat smallish place – she has a neat little balcony area which when my sister spotted it, instantly thought, “aha, a great area to grow herbs.” She had seen these functional, efficient planters in a catalogue which have built in water catching trays and gauges for letting one know when to water – perfect for the space Hil’s had on her balcony railing.
We planted chives, Italian parsley, rosemary, thyme, two types of basil, micro greens (for a quick salad) and even strawberries for a summer treat.
Wherever you are, if at all possible, plant an herb garden. It is so wholesome and healthy and somehow makes you feel like you are a bit of a gardener, bringing you closer to the food you consume. It takes little effort and very little space to have enough herbs at your fingertips to enhance any meal or recipe.
In the winter, the thyme, rosemary, and chives do well in our climate, as well as, various small lettuces. Instant organic salads available steps from your door.
Put a little mint in a separate pot and use it in your teas or add a bit to your salads for a nice lift.