all of your life ~
plant a garden.
Now that the outdoor temperatures have turned more seasonable~
the herbs are beginning to fill in their spaces On Crooked Creek.
Nearly 15 years ago, I received a Chive as a gift from the classroom Teacher where I was a Teacher~aide. For the better part of the first year, the home for my Chive was a terra~cotta clay pot. Then for Christmas, I received a gift subscription to The Herb Companion. Deep within each issue, I became more knowledgeable and intrigued about these "helpful" plants.
A Spring Tour of a nearby greenhouse found the back of my Ford Explorer filled with all the ingredients of a Kitchen Herb Garden ~ leading "Mr. Ed" to believe my outdoor table on the patio wasn't large enough to contain the variety of herbs I'd purchased!
Armed with treated cedar, electric drill and saw, galvanized deck screws and lengths of rebar combined with the photocopied blueprints of Alison Witt, a gardener and building whiz at the Cleveland Botanical Gardens, "Mr. Ed" began creating the designed compact three ~ tier herb planter. The finished planter measures 3 feet ~ by ~ 3 feet and is approximately 2 feet high.
The planter consist of 3 square boxes. The 3 squares sit atop each other. Set the largest 3 X 3 square on the prepared soil and fill the frame to the top with 3 parts top soil blended with 1 part compost. Place the middle frame diagonally on the lower frame and fill with the same mixture.Then place the top frame diagonally on the middle frame and fill once again. Pot each pocket ~ 9 in all~ with the herbs of your choice.
Hm~m~m. . .sweet Basil,
how I adore basil freshly picked and chopped in green Spring salads!
Oh~h~h. . .creamy Chive,
how I crave chopped chive and butter on a croissant!
(Maurice enjoys a chomp of chive, ch~ew!)
Divinely. . . delicious dill on my baked and grilled chicken, in decant chicken salad and dreamy, creamy potato soup!
(Newly planted this week..be patient, please!)
Pristine. . .peppery parsley taste for salads, roasted vegetables, Italian lasagna and spaghetti sauce!
Only I have nO clue why I bOught this herb Or hOw tO use it!
Robust. . . rosemary flavor, especially on oven roasted red skinned potatoes!
Simply. . . sage for show!
Serenity abounds from its scent and silvery leaves.
Tiny. . .thyme robust leaves with teeny white aromatic blossoms.
Tasty in chicken tenders!
Pat's Herb Butter:
1 stick unsalted butter (room temperature)
1 Tablespoon freshly chopped basil
1 Teaspoon freshly chopped chive
1Teaspoon freshly chopped parsley
1Teaspoon freshly squeezed lemon juice
Sea Salt to taste
*Finely chop herbs.
*Cream the butter and gently blend in herbs,
lemon juice and sea salt.
*Shape as desired and chill ~or freeze up to 6 months!
*Serve on french bread, croissants, roasted vegetables. . .
The possibilities are endless!
If you would be happy
all of your life~
plant an herb garden.
Until next time. . .
On Crooked Creek is joining Tam @ The Gypsys Corner for Three Or More Tuesday!
Be sure to visit all the participants for a variety of threes to see!