Comments on: Herbs at home

By: lynda

lynda — Fri, 26 Feb 2010 05:33:21 +0000

I adore basil – on pizza, for pesto, in soups, in salads…
I intend to grow more this year.. thanks for the tip about freezing portion sizes of pesto in icecubbe trays ;0)

By: Jo

Jo — Thu, 25 Feb 2010 09:17:08 +0000

Some great tips there. I’m not a big herb grower, I have some rosemary, sage, chives, basil etc. but don’t really grow anything out of the ordinary.

By: dee

dee — Thu, 25 Feb 2010 00:58:00 +0000

Not sure I could trust myself to go foraging for it. I need to dig out my eat for free book and swat up :0)

By: Rhonda Daniels

Rhonda Daniels — Wed, 24 Feb 2010 23:23:27 +0000

Chickweed for pesto- what a nice idea!
I pick lots for medicine making, but never think to dine on it.

Dee, I have enjoyed your photos and am so interested in your allotment- they are unfamiliar in these parts.

By: dee

dee — Wed, 24 Feb 2010 21:59:30 +0000

Rhonda thanks for the tip. You must be psychic! I’ve been mulling over what parsley to grow on my kitchen windowsill this year, as I wanted a change from my usual curly and decided to try Italian.

Hi Growing Southwark – Hm think were neighbours *smiles* Thanks for the tip on chickweed, will check that out

By: Growing Southwark

Growing Southwark — Wed, 24 Feb 2010 21:32:33 +0000

Try using chickweed too for pesto-check out Ceri @ Invisible Food’s recipe in image at the bottom of the page:
http://lambethbandofsolidarity.wordpress.com/2010/02/14/looking-for-new-growth-invisible-food-walk-saturday-january-16th-2010/#comment-1305

By: Rhonda Daniels

Rhonda Daniels — Wed, 24 Feb 2010 19:56:13 +0000

You basil looks lovely!
I occasionally like to add a handful of flat leaf/Italian parsley to my pesto. It addes a nice flavor and also keeps the pesto nice and green