We love Culinary Herbs

Cut Herb Display
Cut Herb Display at market

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My journey first started purchasing herb plants about fifteen years ago. With chives, because they were supposed to be easy to grow. I killed them. Repeat that for a few years with various herbs, and I finally bought some books on growing herbs. I have had a fascination with growing them for almost two decades.

The funniest thing though, is that when I finally started buying herb plugs in the spring; the first thing to take off was the chive plants. This summer I was running to the chive patch minutes before going live in my Facebook group for “Cooking in the Camper” to grab a handful of them.

Along with perennial Chives. I also have Garlic Chives, Sage, Pineapple Sage, Oregano, Thyme, Lemon Thyme, Catnip, Lavender, Lemon Balm, Tarragon, and Lovage.

Perannial mints inlude: Cat mint, Peppermint, Spearmint, Pineapple Mint, Apple Mint, Chocolate Mint (my favorite for flavoring water),

Annuals include, Rosemary, Fennel, Stevia, Basil, Lemongrass, and Parsley (flat and curly leaf) round out my current list.

There are so many that when prepping them for going to market I had to make a list, so I didn’t forget any. Basil and Parsley are the favorite of my customers, and the plants are just beautiful.

I have started drying them to use over winter. For meals or for tea, and possible bath and body products. Some of my own herbs soaked in the olive oil might be fun to try.

If you are interested in growing your own herbs. I recommend the following book. Homegrown Herbs: A Complete Guide to Growing, Using, and Enjoying More than 100 Herbs, It’s a wealth of information regarding growing conditions, harvesting, and includes recipes.