Today I planted a marjoram in the garden that Julia started from a cutting. We always have an assortment of culinary herbs available year round. We have several patches of rosemary, sage, thyme, lemon balm and tarragon on the edges of the garden beds. The bees love the white tulsi, purple tulsi, lemon, Italian, Corsican, Thai, and several other basils. We grow several types of mints, lemon grass and stevia. A big patch of chives and Julia always has flat leaf and curly parsley, cilantro, dill and fennel in the rotation. Can’t forget about the green onions because I like to put it on everything.
Just by adding some chopped herbs can dramatically change the flavor profile of a dish. The health benefits from the added vitamins, minerals, and dietary fibers compound over time. Especially in our case when the ingredients were just growing outside not more than an hour before.
Originally posted on 2021-10-01, part of the daily planting journal behind Ha’a Chocolate’s food forest on Hawai’i Island.