There are some beautiful, easy to grow and fun to use herbs for the edible landscape. In the photo above, you see the Nasturtium (Traepolum sp.) hanging over a concrete retaining wall. This is one of the multi- purpose edibles that everyone should know about. It is pretty, it grows easily and different part of the plant can be used. Leaves of nasturtiums are tangy and great in salads. The flowers have a spicy flavor and you can use them to decorate many dishes and also eat them. In mild climates they last through the winter, and in cold climates you should treat them as an annual.
In the photo above, you will find thyme, sage, basil, both green and purple, parsley and tarragon. You should place these herbs close to the house where you can come out of the kitchen while you’re cooking and harvest them right as you need them. Fresh herbs are SO much better than dried herbs.
They make a nice edging along the deck and are easy to reach.
This is a close up of purple Basil. It has a dramatic color in the leaf, but tastes the same as traditional Basil. Green Basil can be seen in the background starting to flower. Like Nasturtiums, Basil does not overwinter in cold climates. If you plant enough, you can make a great Pesto sauce and freeze it for a wonderful winter Pasta dinner.
Follow this simple recipe: so easy and so good!
1/3 cup basil leaves, chopped
6 tablespoons olive oil
2 tablespoons Parmesan, grated
3 tablespoons walnuts, chopped
1 clove garlic, sliced
Put the basil in the blender with the olive oil, cheese, walnuts, and garlic. Blend until smooth: then season with salt.
This pesto can also be used to garnish pizza, soups or vegetable dishes.
More great herbs to follow, check back soon.
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