With the exception of the basil, the herbs did not do very well this year.  The yields from the sage and thyme were particularly meager.  Last year’s sage bush practically took over the garden and produced so many thick, velvety leaves that we are still using what we stashed in the freezer last fall.

Similarly, over the course of the summer and fall we seasoned several meals with oregano from the side patio which has been growing there for two or three years now (it seems to be perennial).

Still, there was enough rosemary and thyme to include in this year’s Thanksgiving meal (e.g., Cornbread, Sausage and Pecan Dressing from this month’s issue of Bon Appétit).  And we’re hoping that the mint holds out long enough for us to try Minted Lamb Burgers, a recipe that we clipped (several years ago) from Gourmet magazine.

Advertisements