Herbs

I don't have a large yard with much room for a garden so I mixed my herbs in with my Salsa Garden Box.  Everything is growing just as it should and I just found out the herbs keep the bugs out of the vegetables.  What a delightful discovery!  Here are some herbs I am growing this year and some recipes to use with each one.  I hope you try at least one!

Lemon Thyme is one of my favorite herbs.  I think it would be perfect as a border in a flower bed.  It's soft, little purple blossoms are so delicate and dainty.  It is easily dried and crushed for sprinkling on any chicken or pork recipe.

I did not know until I researched thyme that it is an antiseptic and is the main active ingredient in mouthwashes and hand sanitizers. 

Originating in Mexico, PINEAPPLE SAGE has soft fuzzy leaves with a beautiful red blossoms.  To dry and harvest this herb you will want to do so before it flowers.  The flavor intensifies as it dries.  You can use these leaves to flavor teas, chicken, pork, cream cheese, jams and jellies.  Lets try some Pineapple Sage Tea-
1/2 cup packed pineapple sage leaves
3 T honey
lemon or lime juice
Pour boiling water over leaves and let soak 20 minutes.  Remove leaves and add honey, lemon or lime.  :)

Variegated Oregano is a low growing mound that has beautiful two toned leaves.  It's flavorful leaves add pleasure to fresh garden salads, fruit dishes, and fresh salsas.  Here is an easy and fast summer side dish recipe- 
Orange Oregano Salad
Canned Mandarin Oranges
black pepper
fresh chopped oregano
Sounds fun and fresh to me!

Cinnamon Basil also known as Mexican Spice Basil can be planted next to tomato plants to discourage bugs from damaging them.  It will also enhance the flavor of tomatoes if planted close by.  You can grow Cinnamon Basil in pots on your patio to repel mosquitos and white flies.  I found an interesting recipe that I have not tried yet.  I hope you will!
CINNAMON INFUSED WHIPPED CREAM
24 cinnamon basil leaves
2 cups heavy cream
cinnamon stick
2 tbsp. sugar
1 tsp. vanilla
Damage leaves in a bowl to bruise them slightly.  Heat cream over med-high heat until it boils. Stir constantly.  Add leaves and cinnamon stick. Turn heat off and let sit for half an hour.  Strain, refrigerate until very cold, then add sugar and vanilla to mixer until whipped cream is formed.  I think this sounds like a fall recipe.  Maybe on top of pumpkin pie or spice cake?