We still have the big jar of Herbes de Provence which we refill each fall and the jar of lavender which we refill each June. Sometimes I grow garlic in the hyacinth jars but not all the time -- and I still have a jar in the window -- only in the winter it is filled with flat leaf parsley instead of clippings from my herb garden.
It is Sunday and time to join Chari at Happy to Design for Sunday Favorites.
I'm doing an herb post because I'm so excited to be teaching TWO "Cooking With Herbs" classes at Red Cedar Gardens in Overland Park. More information about the classes to be held in April will be on my side bar. I love Red Cedar and often stop there on my way to Kansas City -- many things in Linderhof's garden has come from there.
And two of the things that I love to share the most -- my love of herbs and my love of cooking. I do hope to see you at one of the classes!
Herbs play a big part in cooking at Linderhof. The back garden is an herb garden and during spring, summer and fall, snippets of these herbs find their way into Linderhof dishes. My daily clippings are brought in and stuck in a water glass. They're handy that way and I don't have to leave the stove to get a few leaves of basil or some chives to chop for whatever I'm cooking.
I love to grow hyacinths in the winter and have several hyacinth vases -- a bulbous bottom and enough of the top that the bulb can rest with it's bottom in water. But I've found other uses for those vases -- they're great to grow garlic in the kitchen. A bulb from the grocery store, the vase filled with water and the bulb nestled in the top. Great fresh garlic flavor as you snip the green shoots.
An old Williams Sonoma purchase -- the Herbes de provence jar holds that classic mixture. I take marjoram, basil, bay leaves and thyme and dry them and then crush the mixture. I prefer fresh herbs over dried but it is nice to have a jar of herbes de provence mixture at hand in the kitchen.
The jar of French lavender has been emptied each year and each year I take some of my lavender buds and dry so that we can have a supply in the winter. I like lavender in sweet dishes and favorites are lavender poundcake or lavender cookies. Both great with a winter cup of tea.
Soon, the garlic and jars of dried herbs will be joined with pots of fresh herbs brought in from the garden for the winter -- chives and parsley and basil and rose geranium.
I love to grow hyacinths in the winter and have several hyacinth vases -- a bulbous bottom and enough of the top that the bulb can rest with it's bottom in water. But I've found other uses for those vases -- they're great to grow garlic in the kitchen. A bulb from the grocery store, the vase filled with water and the bulb nestled in the top. Great fresh garlic flavor as you snip the green shoots.
An old Williams Sonoma purchase -- the Herbes de provence jar holds that classic mixture. I take marjoram, basil, bay leaves and thyme and dry them and then crush the mixture. I prefer fresh herbs over dried but it is nice to have a jar of herbes de provence mixture at hand in the kitchen.
The jar of French lavender has been emptied each year and each year I take some of my lavender buds and dry so that we can have a supply in the winter. I like lavender in sweet dishes and favorites are lavender poundcake or lavender cookies. Both great with a winter cup of tea.
Soon, the garlic and jars of dried herbs will be joined with pots of fresh herbs brought in from the garden for the winter -- chives and parsley and basil and rose geranium.
10 comments:
Congrats on the classes! And this is a lovely post. I grow a bit of garlic, but had never thought to use the shoots. And now I am wanting to get my indoor herb garden together. Thanks for the inspiration! Visiting from Sunday Fav's.
Lovely post! Of course I'd like to some of those hyacinths growing in on your window sill.
Have a great Sunday. ~ Sarah
I'm sure your classes are always popular. I know I'd be attending if I lived in your area!
Martha,
I, too, use herbs in cooking! Today, on the prairie, "Mr. Ed" and I surveyed the needs of our Spring Gardening. The Rosemary is beginning to green at the base! I was thrilled!
Thank you for the invitation. . .don't think I'll be in Fort Scott at that time in February. Perhaps on another visit or class!
Fondly,
Pat
I can't wait to have fresh rosemary and basil. I use herbs provence all the time from Penzey spices
Your post has me longing for the days when I can get back out into the potager and tend my herbs once again.
Congrats on the classes, hope all goes well.
I spent most of yesterday planting some new herbs, cilantro, dill, fennel, salad burnet,lavender and I can't even remember what else. My rosemary and sage don't die back her nor does my thyme and I have two, lemon and English. The tarragon dies back but is coming back up and I grow it in a pot. It makes a wonderful anise flavored tea which I enjoy. I'm not confident enough to plant basil just yet since I do believe we may have a few more milder temp drops but soon.
I enjoyed your herb post and hopefully it won't be long before you can get back out into the garden.
Carolyn
Hi Martha...
So nice to have you join in with the Sunday Favorites repost party this week, my friend! I believe that I remember this sweet post! I think it's wonderful that you grow your own herbs there at Linderhofs! I bet your kitchen just smells divine as the fresh herbs fill the air...ahhh!
You know, I have wanted to plant some lavender for awhile now but wasn't sure how it would do in our climate. I'm thinking that we are probably very similar in climate so I may go ahead and give it a try! Thanks for the inspiration, my friend! Was just wondering if you will be teaching this spring and summer? I would love to attend your classes...wished I were closer!
Thanks so much for sharing this sweet post with us today for Sunday Favorites...was so nice to have you!
Have a super Sunday, Martha!
Chari @Happy To Design
A couple of warm days always have me walking through the garden checking for anything that may have decided to pop its green head out of the ground. To get me through the winter I have an Aerograden that I love.
What a great post! I truly love fresh herbs and I am going to try and grow some both outside and indoors on my kitchen windowsill this year. I love your collection of jars and herb pots. I had no idea you could grow garlic that way and never thought to use the shoots.
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