Every morning, after coffee but before breakfast, I head to the back garden. To deadhead the annuals, water the pots (and the garden if needed) and with my garden trug and a pair of snippers, to bring in a basket of herbs for the kitchen windowsill. If they basket is abundant, we may make a bouquet for the breakfast room table as well.
Snippets of the herbs are used in whatever we're fixing that day -- from the breakfast omelet or herbed baked eggs or a frittata, to basil on the luncheon BLT or a shower of herbs on a luncheon salad to herbs in and on dinner fare.
Chives are both in and on this wonderful cheesey baked grits casserole. Which went perfectly with a grilled steak!
The herb garden enriches us in many ways -- from the view from the breakfast room table to the bouquet on the table to the herbs in the food.
It's Wednesday and it's Outdoor Wednesday so please join Susan at A Southern Daydreamer for Outdoor Wednesday!