Comments on: Cooking with Herbs

By: Belinda

Belinda — Tue, 30 Jun 2009 23:12:26 +0000

I started an herb garden in addition to my vegetable garden this year. After reading all the comments sounds like a lot of us noobies are out there. Would be great if you could begin sharing some of your experience regularly.
I live in Texas and of course the problem I’m having is the heat and blistering sun.
PS Tried the No Knead Bread, “Awesome”.

By: Leigh Anne

Leigh Anne — Fri, 26 Jun 2009 23:42:47 +0000

@Kara:

As your basil grows and gets older it will actually get flowers – a spike with little white flowers. You want to pinch this off before it gets too big. Just be careful to not pinch off any of the new growth of the basil plant – only remove the flower part. Have fun with your basil!!

By: Kara

Kara — Fri, 26 Jun 2009 23:34:02 +0000

Oh man, I wish I could have come to your class. I am growing basil for the first time and am totally clueless. Um, what is “deadheading” and how do you do it?

By: Stephanie

Stephanie — Wed, 24 Jun 2009 19:11:42 +0000

Mint, dill and lavender! I don’t do a whole lot of cooking w/ fresh herbs (I needed your class!) but I am such a lemonade person. I have a pitcher of mint lemon-limeade in the fridge right now. I also like making garden lemonade w/ cucumber and dill, or lavender lemonade with fresh lavender.

By: Leigh Anne

Leigh Anne — Wed, 24 Jun 2009 16:38:42 +0000

@Lori Woodley:

I grow most of my own herbs during the spring/summer – in the winter I buy them although my rosemary and thyme usually winter over. I use a lot of basil, rosemary, oregano, parsley (flat leaf), cilantro and chives.