Hooray for herbs
Herbs are great for winter gardens. They can be planted in just about any space and fare just fine with a sunny window—south or southwest facing is best. Water regularly, but make sure your pots have good drainage so the roots don’t sit in water. Try planting these herbs that just so happen to go great with winter recipes!
Sage – 6-8 hours strong sunlight.
Dill – 5-6 hours direct sunlight.
Mint – 4-6 hours indirect sunlight – morning sun and partial afternoon shade
Rosemary - 6-8 hours direct sunlight
Thyme – 6-8 hours full sun
- Chives – 6-8 hours full sun
Start with seeds and a Saturday
- Ziploc® container
Downloadable plant markers
- Egg cartons or toilet paper tubes
- 1. Once they’ve picked their crops, use a large Ziploc® container (so your table or counter won’t get wet when you water), and line it with egg cartons or upright toilet paper tubes.
- 2. Fill the tubes with dirt, plant your seeds and label these makeshift starters with a popsicle stick and a waterproof marker.
- 3. When the seedlings are ready to transfer, plant them in pots, or in the ground, with proper drainage without disturbing them—egg cartons, toilet paper tubes and all. The cardboard will biodegrade in the soil!
You’re herbs are all grown up! Now what to do with them? For starters, add them to every and any recipe to freshen up those winter meals. Still have leftovers? Perfect! There are plenty of ways to use up those herbs!
Youre never in a pickle with pickling
Pickling is a great, super easy way to use up your garden extras—plus anything pickled is delicious!
- 1 pound cucumbers
1 cup water
- 1 cup vinegar
½ cup sugar
1 tbsp kosher salt
Clean, slice, and steam cucumbers - make sure they remain a bit crunchy.
Pack cucumbers tightly into canning jars. Set aside.
Combine water, vinegar, sugar, salt and herbs in pot. Bring it to a boil.
- 4. Carefully pour over the vegetables in canning jars.
- 5. Carefully screw lid on jars, cool, and refrigerate.
Give the flavors about a day to meld and eat!