This is a sideways slant into gardening…. for good food. While I’ve grown some vegetables in various places I’ve lived, once I’d planted herbs I was hooked. They are so easy to grow, thriving on heat and not minding a little drought – which makes them perfect for Memphis. I love mint tea, so have always planted mints. I’ve tried peppermint and spearmint and apple mint and pineapple mint and chocolate mint and others. But I’ve settled into a few favorites, peppermint & chocolate mint that I always have, and then I try some others every now and then. Here’s my current mint/herb pots, just starting to bloom back out after dying down (which they do every winter). I show them because they’re not magazine pretty – especially right now! – but they are useable and delicious. And in a month or so they will be gorgeous. I also have some parsley that’s coming back, and lemon verbena. And a huge rosemary that survives everything. The chives didn’t make it through the winter (that’s one of the bare spots) and the little pot of basil I bought froze. In a late March snow. In Memphis. Oh, well.
Quick & easy recipe? Mint tea. Cut a stem of mint and toss into your tea. Or cut several stems and steep in boiling water to make pure mint tea – it will be a very, very pale color but taste delightfully minty.
Or the rosemary. Cut a good strong stem, and use as a skewer for any kind of meat or vegetables. Soaking in water for a few minutes is a good idea. Lamb, chicken, and potatoes are particularly good.