We have three gardens right now, and I’d like to post about each one.
Our neighborhood is covered in deer. They’re beautiful and brave, and have no problem coming out into the open–even in the middle of the day–to grab a nibble out of our yard.
Coming out of an extremely busy semester, we just couldn’t find the time or energy to fence a garden for this year. Instead, as deer tend to leave herbs alone, I started by making a little herb garden in a corner by our driveway (spicy orange thyme from the local horticulture club, two kinds of basil, rosemary, lavender, and oregano in another space). Along with the theme of this blog–fresh herbs tend to be astronomically expensive in the grocery store, but they add tons of flavor, so it makes sense economically and flavor-wise to prioritize growing them.
At the end of the summer, I would love to dry some of the herbs to make my own herbes de provence mix (this post features several variations). In the meantime, fresh basil gets tossed into almost everything. And I think that basil, rosemary, thyme and lavender would be lovely in the slow cooker ratatouille.