Very thankful for this post as I am just beginning to get into the process of trying to garden…and this program has helped me immensely in my journey to make my backyard a success…I am grateful for this channel as it has been a huge help in my attempt to grow many different kinds of useful foods and herbs for cooking. You have been a most valuable resource in my attempts at being a better cook and gardening expert. Thank you. Thank you. Gods richest blessings be yours. God bless.😊
❤ just put in my containers yesterday with 10 out of your 14 herbs. I live in zone 3, so will be bringing in all the herbs to over winter. Happy Gardening. Thank you for all the info.
I'm in Nova Scotia Canada - and i grow all of the above outside during the summer. Then in the Fall I chop all of the herbs and place them together in a blender, adding a little water, combing all of the flavours. I then I pour them in ice cube trays to freeze. once frozen I then place them in baggies and leave in freezer so I'll have fresh herbs all winter for soups & stews.....Happy Gardening!
i find winter savory quite attractive in the garden. also with the newer, hardy rosemary plants the zones in which you can grow Rosemary has been pushed north (for us in the USA) there are also multiple varieties of organo, and thyme, including those with lovely colors... that are quite at home in the ornamental border
I definitely wouldn'y put Sage in a list of 'plant once and pick forever'. These plants need replacing every 6-7 years as they grow straggly and the leaves lose their flavour.
Thanks so much for this informative, to-the-point and very focused video. Absolutely the best I’ve watched. It’d be nice to know when to cut herbs before flowering. Once they begin to flower I assume it’s too late???
Hi, it fully depends on the herb, but for nearly all of them, you can keep picking right through flowering, and the flowers of everything in the video above are edible too. Chive flowers are insanely delicious, and the soft leaves are harvestable before, during and after flowering (just avoid the flower stem itself). But then thyme or rosemary will just keep on giving. They usually flower in early summer (late spring if you’re lucky) and the leaves can be harvested and cooked in anyway. But… mint is a problem. The flowers are edible, but the growth after flowering is near as delicate, and is better for cooking with, rather than using in cocktails or fresh. But, if you cut the plant back (literally cut half your mint plant to a 3 cm above the ground, it’ll put on a new flush of growth before it flowers again and can keep producing right into winter that way.
