I started an herb garden in pots outside this spring. I messed around with this last summer, but went into it more completely this time around. I have rosemary, thyme, two basils, parsely, fern leaf dill, oregano, orange mint and two sages. I don't know how well these guys will perform all summer, but I am getting herb cuttings now. I like to add the various chopped herbs to salad greens. I want to use the oregano with some chiles in adobo to make a lively pimiento cheese or dip. I do plan to make a nice Caprese using my basil.
I wonder what your experiences are with your freshly harvested herbs. How do you use them? And how do you know how much to add to various dishes? When do you add them, if the dish is long cooked? (I believe I have read to add later in the cooking.)
I don't have dryer, so any that I save in October, I suppose I will try to freeze. Does that work?
I brought the oregano and one of the sages through the winter, by leaving the pot they were in close to the house. I was able to begin harvesting herbs from those plants quite early.
Anyone else do this? I have to say, I am enjoying this a lot. I've always wanted an herb garden.