Last year I decided to revive an earlier attempt I made at a herb garden. It was somewhat successful so this summer I expanded it even more. I chose a spot just outside by door so I could have quick access when I wanted fresh herbs for cooking. My kitchen garden now includes these perennial herbs: sage , rosemary, tarragon, oregano, thyme, orange thyme ,lemon thyme, winter savory and marjoram.  I supplement these with annual basil, fernleaf dill, parsley and cilantro.I have yet to try all of these out but it has been great having them readily available.

An experiment I am currently trying out is herbed vinegar. I researched online how to make them and decided to give it a whirl. I decided to buy some bottles with attached cork tops from Crate and Barrel. $3.95 each. I figured vinegar is relatively cheap and I had the herbs . The day before Hurricane Irene was to strike, after getting all my emergency plans in place, I filled my bottles with a variety of herb combinations and set them on my counter and waited. ( Just in case they all got blown away in the storm was my logic.)

My combos with white vinegar were  :

Dill/ Hot red pepper/Garlic

Lemon Thyme and Sage

Purple Basil, Green Pepper and Garlic ( note the basil made it pink)

Tarragon and GarlicParsley,Sage, Rosemary and Thyme

Its been a little over three weeks and its time to give them a try…. more on that to come.

P.S. another great idea for herbs, Use in planters and window boxes for great filler foliage. Especially like the look of tri-color sage.Window boxes as seen at Gardner Ale House.