Making A Herb Pot

Today’s feature is from the Herbal Farmstead with The Herb Pot:

Every pantry should have one, the greens jar, herb pot or what I often refer to as the pantry pot. The much used container full of savory herbs, wild greens and cast away tops from the garden or plucked wild from safe byways or fields, just waiting to do their duty to flavor winter soups and stews. I usually start my herb pot in early spring as the first sprouts of dandelion, chickweed; chives and garlic are forcing their way to the world. Most kitchen gardens have an herb bed near by where the favorites are grown and added to the pot: basil, oregano, sage, dill, mint, rosemary, and thyme just to name a few. Any herb can be used to spike the pot or you can make several combinations for different uses. Some have a pizza pot, soup pot, an Italian pot, canning pot, and so on. The possibilities are endless and fun to explore and taste.

We all have our own favorite blends of herbs and seasonings to use when cooking, this is a great way to keep that herbal mix ready and at hand. If you don’t have room or the time to manage an outdoor herb garden, try growing a one pot herb garden. This pot can sit outside in the hot summer days and brought inside once the weather turns cold.

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