Posts Tagged ‘herbs’

Lots of basil!

Lots of basil!

It must be a prime spot in the garden because our basil was seriously getting out of control. The plants themselves were taller than they’ve ever been in the past three years, and some of the leaves were almost the size of our palms.

Just to bring the plants back to a more manageable size, we had to pick a ton of basil – a full colander of about 3-4 cups when packed down. The first thing I always think of when there is an abundance of basil is to make pesto. It’s really easy to make and can be adjusted to taste.

Here’s the basic recipe* I use:


Read Full Post »

Signs of spring?

It’s been really warm here for the past several days–we’re talking 60 degrees or more in January. Ohio weather is notoriously bipolar, so I’m not surprised it was warm on Jan. 11 and is supposed to be in the mid-30s on Jan. 14.

The weather inspired me to check out our garden, which I haven’t really paid any attention to since the final leaves were raked away this fall. I was happy to see that the shredded leaves were decomposing nicely–the big, two-foot tall pile is now a smattering about three inches thick. That should provide a good nutrient boost in the spring.

That's parsley poking through the leaves. The greenery in the second bed is peas I've left to compost directly in the bed.

That’s parsley poking through the leaves. The greenery in the second bed is peas I’ve left to compost directly in the bed.

I also noticed our parsley, which was chewed down to the stems by butterfly caterpillars, is poking through the leaf debris. I knew chives, thyme and oregano were perennials but didn’t think parsley was. After a bit of research, I found out parsley is not really a perennial, it’s a biennial. That means the leaves are only good the first year, and it sets seeds in its second year.

We’ll plan on planting some more next spring, but I might let the seeds lay where they fall and see what pops up the following years.

Read Full Post »