I am so grateful to now live in a place where so many herbs are perennials - the rosemary, sage, thyme, and oregano are all growing fast and furious now that spring has finally decided to arrive. And the chives are coming up!
My favorite herb for most things is thyme. I love the smell, and the earthy flavor it adds to a dish - I love it in pea soup. It makes a great herbal vinegar, too. My second favorite cooking herb is summer savory. It's great on roast potatoes and in bean dishes. Yum!
One reason is many of us don't have all those herbs in their gardens so we can't just go out and pick them.
Last year I picked 3 herbs and three flowers for my Monarch Butterfly Garden. Loveage, Lemon Balm and Yarrow. I only got yarrow. I later tried Lavender and soapwort with no luck. This year I bought lavender. I am trying the lemon balm from seed without luck again [the seed was Burpees from the big box store]. I wanted creeping thyme but the seller said it was hard to grow and I haven't found a plant to buy.
I really like the chart because of the Key Flavor Profile and the cooking tip!
Invasive plants are Earth's way of insisting we notice her medicines.
Everyone learns what works by learning what doesn't work.
Something new I've learned for myself over the past year is that my spice mill (alright, a coffee grinder I bought for this purpose) can handle fresh herbs like thyme and savory, even grinding the smaller stems. With the wetter herbs, if I combine a drier ingredient, I can grind them together. Before I thought they needed to be dried before grinding.