Turn Your Entryway Planters into Edible Gardens
Posted: Saturday, May 1, 2010
It is really simple to get started. Just make a list of your favorite herbs and purchase small starter plants that you can incorporate along with some of your favorite annuals in large pots. Be sure to select a variety of plants with height, color and texture in mind as well. Add a little sun, plenty of water and sit back and wait to begin harvesting the fruits of your labor.
Have more fresh herbs than you can handle?
- Tender cut herbs like parsley, cilantro, basil, dill and tarragon can be placed in a tall container with enough water to cover the stems, covered loosely with a plastic bag and stored on the top shelf of the refrigerator for up to five days.
- Hardy fresh herbs such as thyme, rosemary and sage will keep in the refrigerator for up to two weeks if the stems are wrapped in a damp paper towel and placed in a plastic bag.
- Fresh herbs also dry well. They can be spread on a cooling rack or mesh screen and left in a dry, well-ventilated area until crumbly. Store the dried herbs in airtight containers and save to use during the winter months.
When substituting fresh herbs for dried ones in a recipe, a simple rule of thumb is to use three times more fresh than dried. We offer several recipes that use fresh herbs in ways you may not have thought of before to get you started. Fresh herbs are an easy way to add character to anything you make, and when you've grown them yourself, they become even more special.