Herbs: An Overview

November 12, 2020November 10, 2020Holly K. Ross

When thinking of gardening, cooking, eating healthy, one cannot get away from the beauty and necessity of herbs. Regardless of your goal- to grow healthy food for you and your family, to attract butterflies, to make your gardens beautiful or to simply delight your senses- herbs fit the bill.

For the most part, herbs are perennials and hardy. Even in our erratic weather patterns in Texas, herbs have performed very well for me and have brought me much satisfaction and joy. As with most fresh food, when you have tasted the flavors of fresh sage, thyme, rosemary and more- you can never go back to the herb dust you can purchase off the shelves in the supermarkets. The taste is just so amazing. And by fresh, I also mean the herbs harvested and dried by your own hands.

And just to clarify a few terms:

Herbaceous– means that a plant dies back to the ground in winter, but comes back each spring. You can have plants that are not herbs but are herbaceous and Herbs that are not herbaceous!

Perennial– a plant that returns year after year, can be evergreen or herbaceous.

Below is a tip sheet that will help you get stated in the wonderful world of herbs.

Many more articles on particular herbs and gardening are located in the Herb Category and in the Organic Gardening Category.

Herbs- From Garden to Table

What To Plant Where

A large majority of herbs are perennials and biennials, so they will be with you for quite a while when choosing herbs:

Consider their origin- did they come from wooded areas, desert areas, wet areas etc. and group like plants together.
Consider water requirements of each plant
Consider growth habits: height, cold hardy, heat tolerant, upright or rambler, etc.
Consider their function:

For culinary use- what and how do you cook
Attract pollinators or repel insects
Or just for looks
Medicinal

Each of these points will help you determine where in your garden to locate the plants. Obviously, a water loving herb does not need to be planted with Rosemary and Lavender as these herbs prefer a very dry climate. If you consider these aspects before you plant everyone will benefit.

What Herbs are good for our area of Texas

Thyme- creeping lemon*
Sage- Salvia Officinalis*
Italian Oregano*
Lavender- English and Fern Leaf*
Parsley
Citronella
Basil- all kinds
Aloe Vera
Lemon Balm*
Mints*
Salad Burnett *
Rosemary
Lemon Grass
Catnip
Stevia
Sweet Woodruff
Garlic (plant in September)
Roses

The list goes on as there are so many, but these will get you off to a good start!

*- good for planting in fall as they grow all year long

Now To Table

Use Fresh- simply snip and use- sprinkle chopped herbs in your dishes while cooking or on top as a garnish.
Dried

Cut and tie in bundle (rubber bands work great!)
Hang to dry or dry in oven on low or a hot car
Grind and store- chop in blender, store in jars in a cool dark place like a pantry.

Herbed Oils or Vinegars- place herbs in clean jar and cover with oil or vinegar and let steep for 3 weeks. Strain and store in a cool dark place.

The Dandelion

February 12, 2016Holly K. Ross

“She turned to the sunlight

And shook her

yellow head,

And whispered to

her neighbor:

“Winter is dead.”

A.A. Milne

I have always loved dandelions. Blowing the seeds was a wonderful pastime when I was a child. Little did I know that I was spreading the love- dandelion love.

Now I love dandelions for a whole different reason. It is such a joy to see their little sunny faces shinning in the sun. This always signals that the deep of winter is over. But the real beauty of the dandelion is in the healing properties that the plant possesses. Even without reported healing properties, the dandelion has a high amount of vitamins and minerals. The University of Maryland Medical Center has this to say:

While many people think of the dandelion (Taraxacum officinale) as a pesky weed, it is chock full of vitamins A, B, C, and D, as well as minerals, such as iron, potassium, and zinc. Dandelion leaves are used to add flavor to salads, sandwiches, and teas. The roots are used in some coffee substitutes, and the flowers are used to make wines.

Herbalists recommend dandelion for liver cleansing and ridding the body of toxins. You can drink tea made from dandelion leaves and blossoms, take a tincture made from the plant and roots, or you can take supplements found in your local health food store.

If your looking for dandelions in your own gardens, look for the yellow blossoms suspended on a single stem, the yellow blossoms on branching stems are not true dandelions. They are actually called “false dandelions”- how creative.

See the single stem with one flower

In the photo above you can see the single stem with one flower. When I harvest dandelions I want to get as much of the root as possible. To do this, I use an old finished weed popper.

Once the plants are harvested, I wash the soil away and let them air dry. Once dry, the plants are then chopped and covered with vodka or brandy. The mixture will steep for six weeks and then be strained. After the liquid is strained it is now a finished tincture. I use this for my family anytime our immune system needs a boost. This post is not intended to be medical advice, just for information- you do your own research and then make your own health decisions.

Even if you don’t choose to use dandelion for your own benefit- leave them for the bees. Dandelions are one of the first sources of pollen and nectar for the bees in the spring.

Herbal Tinctures- What Are They & How To Make One

November 22, 2013November 22, 2013Holly K. Ross

An Herbal Tincture is a method of preserving the medicinal attributes of an herb in such a way will allow you to use the herbs long after their season is gone. As I have said before, the more herbs you eat, the healthier you will be. However, at certain times of the year, certain herbs are not available. So, by making tinctures you can use herbs all year round. Typically, to make a tincture you steep the herb of choice in vodka or brandy for four to six weeks. Once the herb matter is strained out and the liquid re-bottled, the tincture will keep indefinitely.

The essential oils and herbal essences are soluble in alcohol making alcohol a better solvent than vinegar for making tinctures. Once the menstruum (plant material and solvent) has steeped, all the herbal goodness and health benefits of the herbs will be suspended and concentrated in the alcohol. This concentration is why so little of the tincture is needed in an individual dose.

There are many combinations of herbs that can be used- select the herbs based on your needs. Dandelion is an all around great herb with so many medicinal qualities. I use this herb alone to make a tincture that is taken by anyone feeling “under the weather” to boost the immune system and ward off the colds and flues that tend to go around in the winter.

A small amount- 1/4 teaspoon to 1 teaspoon per day is all that is taken by adults around our house. When the children were toddlers a few drops in their sippy cups helped battle the snotty noses and colds that came with childhood.

There are many resources on the internet for recipes and several good herbal books that give instruction as to preparation of tinctures. I like to use Growing 101 Herbs That Heal, by Tammi Hartung.

A basic recipe is:

1 clean 1 pint glass jar with a fitting lid

Approx. 1 cup chopped fresh herb or 1/4 cup dried herb, coarsely chopped.

1 pint of brandy or vodka.

Place the chopped herb matter into the jar.

Pour in Vodka or Brandi, let steep for 4-6 weeks, shake weekly, then strain.

Herbal tincture steeping and waiting to be strained. Be certain to label with contents and date- the only way to be certain you will remember what is in the jar.

Once strained, pour liquid into a bottle and cap

There you go, it is that easy!

This is what I use for my family. Research for yourself and decide what is best for your family and yourself. This is not meant as medical advice or to diagnose illness.

Basil- For A Moment More & How To Make An Herbal Vinegar

November 7, 2013Holly K. Ross

As I left out on my morning run, for the first time this year I wore a hooded sweatshirt over my t-shirt and wind-pants with a cap on my head. For us here in East Texas, that is just almost cold. I could see my breath but there was no frost on the ground, just a heavy dew. Oh, but how brilliantly the dew shone in the early morning sun with the reds and golds of the leaves finally beginning to show. I was not the only one feeling invigorated by this Autumn morning, as I ran by the field across from our place, the resident horse came galloping up to the fence and ran along with me until she ran out of field. Some days, it is an effort to choose to run but not today.

One thing the morning did tell me was that basil and it’s other hot weather friends are not long for this world. So, in preparation for the influx of herbs & peppers that are about to line my drying racks and the hall (I have to make use of the space I have so I have fishing line strung down the hall to hang herbs on) I am getting the jars and vinegar’s ready to go. Making herbal vinegar is an easy process, they make wonderful gifts and they add so much to your kitchen prowess. A pork loin marinated in basil vinegar tastes like something from a five star restaurant.

For the most part, which herb you use and which vinegar to use are completely up to you and your taste buds. A good place to start is with white wine vinegar and basil. This will make a wonderful vinaigrette or marinade. If you have purple basil, you will have the most beautiful purple/pink vinegar you ever laid your eyes on as seen in the above picture. The purple basil is Dark Opal and the green is Sweet Genovese- both of these are the standard type basil flavor with which you would make pesto or spaghetti sauce. Health food stores will generally have better prices on large quantities of vinegar in its various forms.

The recipe below calls for chives, if you don’t have any you can leave that off. If you have not been growing herbs long enough to have this much material to cut from, you can purchase fresh herbs at your local farmer’s market. Remember, any flavors you like together will go together in the vinegar such as rosemary and garlic, oregano, basil, and sun/oven roasted tomatoes. While learning the way, start with small batches this way if it tastes bad, you didn’t lose much. However, every mistake is a lesson learned and experience is the best teacher.

For sterilizing your jars, wash them with hot soapy water, rinse and dry in a 225′ oven for 15 minutes or use a dishwasher.

Basil, Chive, & Lemon Vinegar

Zest of ½ lemon

5 Basil Leaves

10 stalks of chives

1 cup white vinegar ( any type such as rice or wine)

Zest lemon, crush or chop basil and chives, place in a clean dry jar. Pour vinegar in and cap- vinegar should cover all the herbs completely add more if needed. After 24 hours add more vinegar if the herbs have soaked up the vinegar. Vinegar is ready to go after 24 hours, but the flavor will develop the longer it sits so 10 -14 days is fine too. Strain herbs out and compost them. Store vinegar in a cool dark place, it will keep indefinitely.

Making these things at home is a safe activity- it has been being done since ancient times. Use good sense, clean and dry utensils and jars- moisture is your enemy- and all will be well. Remember- if it is growing funny things, bubbling like it is boiling but there is no heat or it smells raunchy- throw it out. Please consult your county extension office if you would like more detailed information on canning.

The choices are endless, just make certain that you label and date all your creations at the time to place them in the jars. Trust me, you won’t be able to remember it later!

Lemon Verbena- An Herb That Should Get A Lot More Press!

October 31, 2013May 2, 2020Holly K. Ross

Lemon Verbena:

Aloysia citrodora is a species of flowering plant in the verbena family Verbenaceae, native to western South America. Common names include lemon verbena and lemon beebrush.^[2] It was brought to Europe by the Spanish in the 17th century and cultivated for its oil.

Lemon Verbena was/is used by those believing in magic and spells. Lemon Verbena is for love- to make yourself attractive to the opposite sex. I don’t know about all that, but after one growing season I am in love with lemon verbena!

“This is my favorite herb,” Jonathan will reply when a customer asks him which herb he likes. And who can blame him, Lemon Verbena has a wonderful citrus scent, bright green, glossy leaves and it grows with little or no care. This herb is a friend to your immune system, nervous system and to your kitchen- making wonderful teas and jellies. And of course, lets not overlook the the sweet serenity caused by dropping fresh lemon verbena leaves in your hot bath!

At first introduction, many people hear “verbena” and think of the low growing perennial with clusters of brightly colored blooms. But lemon verbena is quite different as you can see by the pictures. It does bloom once a year with long conical spikes bearing clusters of tiny white flowers. The flowers are lovely and a great help to the butterfly and bee populations.

About 20 plants encircle my herb garden providing me with plenty of material for using fresh and drying. One or two plants will serve the average home well, our home is not average given that is houses our herb business. The plant itself will grow quite large- 4-6 ft tall, but the more you cut on it, the more compact it will stay. It is a lovely shrub, dropping its leaves after the first hard freeze and budding back out as soon as the days get longer and the earth warms up. With low water requirements and heat and drought tolerance, this is a great herb to grow in Texas.

The leaves of lemon verbena can be tossed in with any tea while it steeps or it can stand alone as an herbal tea. The dried herb can flavor breads and muffins or saved as tea for the winter months when your mood and immune system need a boost. Lemon Verbena Lemonade is a great refreshing drink on a hot day. I also like to place fresh stems with the leaves in tact directly on the grill and lay my fish on top- this infuses the fish with a mouth-watering flavor. I also made apple jelly with lemon verbena last week- all I can say is wow! This recipe is well worth the time and effort.

For health, Lemon Verbena is a heavy hitter as well.

WebMD states

Lemon verbena is a plant. The leaves and the flowering tops are used to make medicine.
Lemon verbena is used for digestive disorders including indigestion, gas, colic, diarrhea, and constipation. It is also used for agitation, joint pain, trouble sleeping(insomnia), asthma, colds, fever, hemorrhoids, varicose veins, skin conditions, and chills.

In foods and manufacturing, lemon verbena is used as an ingredient in herbal teas, as a fragrance in perfumes, and as an ingredient in alcoholic beverages.
How does it work?

Lemon verbena contains a substance that might kill mites and bacteria.

Any time you make a lemonade, tea, or cook with lemon verbena, you are making your own medicine. The more herbs you eat, the healthier you will be!

How To Make Herbal Tea

October 31, 2013Holly K. Ross

Cool weather makes one want a nice cup of hot tea, and an herbal tea will not only warm the soul but it will boost your immune system as well.

To Make A Tea:

Place one teaspoon of dried herbs in a tea bag, a tea egg, or loose in a cup and pour hot water over the herb, cover and let steep for five minutes. Remove bag or egg if using. Sweeten with honey & add a shot of fresh lemon juice, if desired.

Enjoy!

Yes, teas are that simple. By covering the tea while it steeps, you are keeping the essential oils in the tea. Otherwise, the essential oils can evaporate into the air along with the steam. Also, you can substitute a tablespoon of fresh herbs for the dried herbs. You can also add herbs such as lemon balm and mint to any green or black tea while it steeps. This not only adds flavor that is just scrumptious, but it adds lots of health benefits, too. Such a boosting the immune system, relieving stress, calming the nerves, and calming the digestive tract.

Another tip to improve the flavor of you tea, is to heat the water just till the boiling point. Then remove the water from heat and pour over the tea. By doing so, the water will contain more oxygen and this leads to a less bitter tea.

A great combination for a tea to boost the immune system and brighten your mood, is lemon verbena, lemon balm, pineapple sage, and sage. I blend this tea and sell it at our farmer’s market. It tastes great and makes the body feel good.

Herbs are easy to grow and easy to use, every one should be growing some. Even if all you have room for is a pot of mint on a window sill, you will benefit from it.

Herbs Make The Difference!

Rosemary For Remembrance- And A Whole Lot More!

October 15, 2013Holly K. Ross

When folks think of herbs, Rosemary is always one that comes to mind. We have sold a lot of rosemary which always surprises me given the fact that once Rosemary is established it grows quickly and makes a rather large shrub. It would seem that one plant would be all a person needed in a decade. But, with its lovely evergreen foliage, fabulous scent, and many uses Rosemary is one that people just can’t pass up.

But, I have confession to make about Rosemary. I don’t really like the taste of it in my food. Yes, there you have it, an herb farmer that doesn’t like to cook with Rosemary. The flavor is growing on me as I have been experimenting with different flavor combinations. I am also finding that with Rosemary being such a strong scented/flavored herb that you only need just a dash of it in a dish. That may be part of the reason that my first excursions into the world of cooking with Rosemary were disappointing- I treated it like thyme or parsley and used way too much. I am finding that just a smattering of dried Rosemary on oven roasted sweet potato fries or home-fries made with regular spuds it very tasty. Most have eaten rosemary in some form and the culinary uses are the uses most thought of in considering this lovely shrub.

Rosemary is a great plant for landscaping- it can be used as a hedge. . But for the herbal medicine cabinet, Rosemary is an essential herb to grow. Thankfully, in most areas of Texas, Rosemary thrives as our winters are mild and drought and poor soil are not of much concern to an established plant.

Health Benefits of Rosemary:

A rich source of calcium, Iron and dietary fiber, Rosemary is a powerful addition to the diet.

Rosemary is used to stimulate the mind and in stimulating the brain, clarity is achieved. This benefit of Rosemary is what lead the ancient cultures to believe that Rosemary was for remembrance and those in higher learning would wear wreaths of rosemary on their heads to help them remember all the information they were learning. Now wearing the sprigs on your head my not have helped (except for the aromatherapy) but studies have now proven that the oils from rosemary do stimulate the brain.

Medical New Today reports these attributes concerning rosemary:

Rich source of antioxidants – laboratory studies have shown rosemary to be rich in antioxidants, which play an important tole in neutralizing harmful particles called free radicals.

Improving digestion – In Europe rosemary is often used to help treat indigestion – Germany’s Commission E has approved it for the treatment of dyspepsia. However, it should be noted that there is currently no meaningful scientific evidence to support this claim.

Enhancing memory and concentration – blood levels of a rosemary oil component correlate with improved cognitive performance, according to research in Therapeutic Advances in Psychopharmacology, published by SAGE.

Neurological protection – scientists have found that rosemary is also good for your brain.Rosemary contains an ingredient, carnosic acid, that fights off free radical damage in the brain.

Carnosic acid can protect the brain from stroke and neurodegeneration. The findings were published in The Journal of Neurochemistry and Nature Reviews Neuroscience.

Prevent brain aging – Kyoto University researchers in Japan revealed that rosemary may significantly help prevent brain aging.

Cancer – Research published in Oncolocy Reports found that “crude ethanolic rosemary extract (RO) has differential anti-proliferative effects on human leukemia and breast carcinoma cells.”

Another study, published in Bioscience, Biotechnology and Biochemistry, concluded thatrosemary can be considered an herbal anti-inflammatory and anti-tumor agent.

In addition, a report published in the Journal of Food Science revealed that adding rosemary extract to ground beef reduces the formation of cancer-causing agents that can develop during cooking.

Protection against macular degeneration – a study published in the journal Investigative Ophthalmology & Visual Science, led by Stuart A. Lipton, M.D., Ph.D. and colleagues at Sanford-Burnham Medical Research Institute, revealed that a major component of rosemary, carnosic acid, can significantly promote eye health.

The rosemary plant that I take most of my cuttings from was planted the summer before the record drought of 2011. During that drought I could not water all my property and the bed containing the rosemary was one that received no extra water for two months. To my amazement, that plant doubled in size- despite temps that never came out of the 100’s, no rain, and winds that felt so hot you would have thought that they were blowing straight from the pit of hell. Rosemary moved up my list of plants I love just because of that summer. Then I began to learn of all the benefits Rosemary has and I would never have an herb garden without at least one plant.

A couple of weeks ago I pruned the plant pretty heavy needing cuttings for propagation. From the cuttings, I filled 10 flats containing 20 cups each- that is 200 new plants, provided all the cuttings root and prosper. I am pretty confident they will, Rosemary roots like a dream. Rosemary officinallis is the strain of this rosemary- just the original “plain Jane”. I know there are a lot of more fancy cultivars out there, but this one has proven itself in our climate unlike several other varieties that I have planted. Therefore, this is my go-to plant. I want folks to succeed when they take plants home from Hollyberry Herb Farm so I am sticking to what works. I do have an “Arp” variety that is so far doing well and we will see, if it is still going strong next summer I will add that to my favorites list.

Jonathan and the rosemary. What a great, tough plant

So, if you haven’t already, plant some rosemary! You will be glad you did.

Do you cook with rosemary? If so , how do you use it?

Herbal Deodorant- A Recipe

August 29, 2013October 17, 2013Holly K. Ross

As we journey along on our path to health, herbs are playing a huge role. The home medicine cabinet can be stocked with so much that will keep the doctor away and keep your body humming like a well-oiled machine. One of the items in my medicine cabinet that I wanted to replace was deodorant. It is a well known fact that most antiperspirants and deodorants that you purchase from the stores have a lot in them that our bodies do not need and are harmful to us. Aluminum being one of the biggest concerns. But what to do? Body odor is something no one can live with.

At Full Heart Farm, this recipe was posted. I have tried it and like and even one of my family who had to use clinical strength deodorant is using it and it works! The only challenge is that the coconut oil turns to liquid above 85′. Really, this is only a problem if your are taking this in a vehicle or airplane or you keep your home very warm. In my bedroom this mixture remains in a creamy state. If I travel in a vehicle I simply put it in a zip-lock bag as a precaution and if I am traveling on a plane I take a long my store bought stuff. Trying to explain the jar of unmarked liquid at the baggage check is more than I care to undergo and I can’t shake the mental picture of me in a holding cell repeating, “I make all kinds of things with herbs and this is deodorant, I promise.”

So, try this inexpensive alternative- you will be glad you did!

Healthy Deodorant:

1/4 cup coconut oil

2 Tbs corn starch

1 Tbs + 1 Tsp of baking soda

few drops of tea tree oil– too much tea tree oil and the smell will overpower just about any other essential oil. A little of this oil goes a long way.

enough of your favorite essential oil to make it smell good. Not only do essential oils smell good, you also receive the added health benefits that each essential oil offers.

Mix together and store in a small mason jar or anything that works for you. A wedge shape applicator sponge works great for applying the salve and it only takes about a dimes worth of salve per pit.

I like to use an antique Noxema jar for the container. I love the cobalt blue glass and it looks lovely on display in my bedroom- no need to hide it in the bathroom.

Holy Basil

May 23, 2013May 23, 2013Holly K. Ross

One of the new herbs that I have grown this year is Holy Basil. This herb was recommended to me by my good friend, Gail, because she said that it had the most amazing scent and thrived in hot Texas summers.

Well, anything that thrives in a Texas summer needs consideration and I am always looking for wonderful smelling plants. I must say, she was right. Holy Basil does smell amazing. The scent is really not anything that you would think of when considering a Basil, it is sweet and citrus-y mixed with clove and mint. I love it. I have not seen its performance in the summer yet, but being that it is a Basil, the summer should be no problem.

Not only is Holy Basil great for the garden, it is great for the body. Long used in India as a medicinal herb, Holy Basil offers much to the body in form of healing and mental health.

“Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.” http://hinduism.about.com/od/ayurveda/a/tulsibenefits.htm

This website lists the top 15 uses in India for this herb. Tulsi is the Indian name for this herb.

Holy Basil will grow to a height & width of about 2 feet. As with other Basils, you will need a spot in the full sun with good organic matter in the soil. The more leaves you harvest, the more the plant will grow. This is true of all herbs making herbs the plants of gardener’s dream.

So, when planting your gardens consider Holy Basil, you will be glad that you did.

I use herbs medicinally but you need to research and decide for yourself. The information I provide is for educational purposes only.

Could You Use A Little More Thyme?

April 20, 2013October 12, 2021Holly K. Ross

Growing and Using Thyme

Kitchen Dictionary: thyme

Pronounced: TIME

This is one of those little plants that laughs in the face of a Texas summer and remains undaunted by a few freezes. The creeping variety has been spreading between the rock stepping stones in my herb garden for months. I have to harvest it or it will cover the stones. It is fabulous! With dark green foliage that is so petit it belies its strong flavor, it is a perfect choice for edging the bed or filling in between the stones.

a-border-of-lemon-thyme-in-bloom — Lemon thyme in bloom used as a border in the garden.

For me, it was surprising to see that Thyme is classified as a Southern European and Mediterranean ingredient. I thought it was totally southern cooking. When you think of decidedly southern dishes such as Chicken n’ Dumplins, Turkey & Dressing, Roast Chicken, Meatloaf, and so on, Thyme is a key player in creating the warm comforting tones of these dishes. If I am boiling chicken for almost anything, I have Thyme in the pot, too. Nothing beats the flavor of a lightly battered filet of Tilapia with Thyme mixed in the flour and cornmeal, I don’t care who you are- that is good right there!

Being that Thyme is a perennial, it is easiest to start with a seedling in the garden. Soggy places are no good for Thyme as it likes will drained soil. Lots of sun is a must, but a little afternoon shade in a Texan summer is greatly appreciated. This is an extremely easy plant to grow.

With Thyme being available in the garden year round, there is no reason not use fresh Thyme in all your cooking. Just snip off what you need and chop it finely or tie the sprigs together with kitchen twine and remove before serving. Thyme is a well-mannered herb and is not given to being over-powering in a dish. To a roasted chicken, I will sprinkle about 2 teaspoons over the skin or add about 2 tablespoons to a pot of soup. Your personal tastes really are the determining factor in how much to use. Experience is the best teacher, so give it a try.

However; some days it may not be very convenient to get to the garden, so I like to keep dried herbs in the pantry. To dry Thyme, cut as much as you want from the plant- but never taking more than two thirds of the mother plant- and using a rubber band, secure the stems and hang in a dry place with good air circulation. I have a little “clothes line” strung above my refrigerator where I clip bunches of herbs for drying. Once dry, which will take about 2 weeks, remove the leaves from the stems and place the leaves in a air-tight container and store out of the sunlight. Dried herbs keep for about 6 months and any extra you may have makes great gift ideas.

Matches well with: beef, carrots, chicken, figs, fish, goat cheese, lamb, lentils, onions, peas, pork, potatoes, soups, tomatoes, venison

So, get planting! Everyone needs a little more “thyme” in their day!

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Growing and Using Thyme

If you like what you find, feel free to share!

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