Peckadoodle
Songster
- Nov 11, 2017
- 121
- 212
- 101
Time to start planning for next spring's garden. While tucking those plants that must be protected into the greenhouse, I realized that a couple of delicate herbs have been growing around here for years. So, am interested in what herbs you grow, which ones you grow for your chickens, and your planned new additions for 2018. I love cooking with fresh herbs!
The first of my protected herbs is the Lemon Grass (Indian variety). Couldn't live without it as a seasoning and for tea. My sample is about 4 feet tall and looks so pretty in the greenhouse.
Another herb that I bring in is Elfin Thyme. It probably would be fine outdoors, but it always looks so pretty at this time of year that I just have to take it in.
Most of the other herbs should be fine. The bed of oregano is tough as nails and grown primarily for the chickies. The sage, chives and garlic chives don't freeze here in Texas. The parsley always goes to seed and pops up everywhere in the spring. The pineapple sage has survived winters here, but I did take a cutting just in case. Most of the other herbs will be easily restarted from seed after the last frost. I am sure I have forgotten a few.
The garlic, elephant garlic, multiplying onions, and shallots are doing fine. Will be cooking with those all winter.
Got any ideas about "got to haves" for next spring?
The first of my protected herbs is the Lemon Grass (Indian variety). Couldn't live without it as a seasoning and for tea. My sample is about 4 feet tall and looks so pretty in the greenhouse.
Another herb that I bring in is Elfin Thyme. It probably would be fine outdoors, but it always looks so pretty at this time of year that I just have to take it in.
Most of the other herbs should be fine. The bed of oregano is tough as nails and grown primarily for the chickies. The sage, chives and garlic chives don't freeze here in Texas. The parsley always goes to seed and pops up everywhere in the spring. The pineapple sage has survived winters here, but I did take a cutting just in case. Most of the other herbs will be easily restarted from seed after the last frost. I am sure I have forgotten a few.
The garlic, elephant garlic, multiplying onions, and shallots are doing fine. Will be cooking with those all winter.
Got any ideas about "got to haves" for next spring?
I also need to try some different roots. I have had a hard time starting carrots from seed, but maybe clones from clippings would be better. I will try some garlic this year as well.
