Herbs. I can’t keep them fresh on the counter, or in the fridge, and I can’t grow them very well.
But I’m going to try. Well, the growing of them anyway. Hopefully, with the Lord’s help, I can do it this time.
To get started, I have some small soil disc’s from a starter kit I bought who know when, and I have some seeds. I also have a few grow lights, small ones, not like the big set up I had in the US. These are small, portable, and set to a timer, which comes on at 7am, and off at 7pm.
Right now, I have one grow light shining on what’s left of my Aeonium Kiwi. I have done a bit more research on the Kiwi, and have found that it drops its petals, or whatever they’re called, in the Spring, and Summer, to start its regrowth in late Summer, early Fall. Well Hell. Wish I’d known that before I got all wacko about the leaves all dropping off when they first arrived. Sheesh.
Back to the herbs. I will be planting Albahaca, (Basil), Cilantro, Eneldo, (Dill), Epazote, Oregano, Salvia (Sage), and Tomillo, (Thyme). Those are the herbs I use most in cooking, but never seem to have to hand when I need them.
I buy them fresh, in the grocery store, but rarely have everything I need to use them in dishes. I didn’t list Romero, (Rosemary), because that is really hard to start from seed, so I’m not sure if I’m even going to try it. Would love to have it scenting the living room, but I’m fast becoming a wuss. We’ll see; that, and Lavadura, (Lavender).
Basil, for example. I would love to make a pesto but never have the pine nuts when I need them. I have Parmesano Reggiano, olive oil, salt, and basil, but no nuts. It’s always something.
Epazote. It’s not an herb that most people are familiar with, but in Mexican cuisine it’s quite common. It has an acrid smell, like a horrible lighter fluid, or strange chemical, but delivers an incredible difference to foods cooked with it; especially when used fresh. In black beans, while they’re boiling, a sprig of this gives the beans a wonderful flavor that is definitely missed if not used.
Now, with NOOM, they are teaching me to actually plan ahead, plan the meals I want to make for the next few days, and shop accordingly. It seems like such a simple thing to do, but it has taken me all of these years to be disciplined enough to actually do it.
The seeds are all here, except for the Sage, at the time I’m typing this, but they will be here this weekend. After they are all here, it will be a matter of gumption. Until then
Stay happy, healthy, and safe. Wash, cover, and protect yourselves.