Here’s a quick peek at how our container herb garden is coming along (one of the goals in my 30 Before 30 Project).
This weekend we noticed some of the herbs had started overflowing and trimmed some to eat!
John did all the trimming, he’s what you’d call an expert.
Herb Bounty!
Here’s what we’re working with:
The chives went into a biscuit recipe I’ll be sharing next week and the oregano went with us to our friends Will & Claire’s house to top some delicious homemade pizza they made us (neither applications pictured, sorry!). Both were excellent though, very fresh.
The thyme and parsley both got finely minced and were used in…
…my favorite pasta salad recipe ever….
….and some homemade tzaziki sauce.
Our herbs are mild but distinct in their individual flavors. They add a brightness and freshness to every dish they are in. The thyme is totally my favorite – it’s lemony and earthy. I’m so glad our herbs are growing, that we can eat them, and that they taste delicious!
Are you gardening this summer? Do you have a container garden or garden bed? What are you growing?
Domestocrat 
That pasta salad was awesome. Thanks for bringing it! I think it was after you left, but I started binge eating it directly from the container late night. It was kind of shameful.
Haha – yay, I think?