As soon as I saw that Bruce had designed the garden with the front bed turned on the diagonal, I knew I wanted to fill it with herbs. Although I know pretty much next to nothing about cooking with fresh herbs, I figured I’d be more likely to learn if I planted some. So I put in Greek and golden oregano, lime green thyme, Italian flat and curled parsley, sweet basil, purple sage and chives. I did allow myself a spot for some French variegated lavender, bien sûr!
Since I’ve had some experience growing herbs in my flower garden, I wasn’t surprised when they grew like gangbusters. They grew so well in fact that it was time to start thinking about making something with them! So, this morning I found a recipe for a fresh herb bread machine bread and decided there was no time like the present.
Happily, the recipe called for basil, thyme, oregano AND sage so I had a blast with the kitchen shears. I used my new manual mini food processor to chop everything up and ended up with enough for two loaves!
The house smelled glorious as the bread was baking. After it cooled a bit, I sliced it up, brushed it with butter, toasted it in the oven and served it with spaghetti for dinner.
It was fabulous. All the more so for having learned something.