Pic

[kayre]

*sigh* I went to the barn with the kidlet, and I took my camera-- but over the weekend someone took out two of my rechargeable batteries and didn't replace them, so I didn't have fresh batteries and naturally the camera died almost instantly. So instead you get a post-recharge pic of the current Aerogarden full of herbs. There's chervil, sage, tarragon, flat-leaf parsley and two basil plants in the back. (For all you Simon and Garfunkel fans, there's a rosemary plant right next door, and thyme in the terrarium.)

Comments

[aldersprig]

I have usually grown parsley, sage, and often rosemary, but how do you get thyme to not be a pain in the butt to use? We found it a lot of work (tiny leaves, woody stems) for the flavor.

[kayre]

Well, I only use fresh thyme in sauces or soups where I can toss in and later remove the entire sprig. To dry it, we dry it on the stem and remove the leaves after drying.

[aldersprig]

Ah, so like bay leaves, cool, thanks.

I feel incomplete with a garden having three of the four, but it was such a pain the time we grew it...

(this apt., the bigger problem then how-to-use-it is how-to-keep-the-deer-off-it)