In the beginning . . .
I enjoy cooking, but I most enjoy it without deadlines, planned menus or others' expectations. Our dinner parties frequently include an impromptu menu determined by what nature is making available at the time combined with what sounds good to the guests and meals are prepared on the spot, in front of guests.
One early summer's evening I took the trip out to the main garden to harvest various herbs that I anticipated would be incorporated into the evening's menu. I had previously experimented with a smaller herb garden more conveniently located to the kitchen, but for a number of reasons, this garden never produce the same quality of herbs that my main garden did. However, in a pinch, it did prevent me from having to trudge out in the wind, heat, freezing cold, pitch darkness - or whatever else Mother Nature threw at me. Also, I'll admit, I get rather tired at times and just don't feel like expending the effort. Other times, it's just downright laziness.
One early summer's evening I took the trip out to the main garden to harvest various herbs that I anticipated would be incorporated into the evening's menu. I had previously experimented with a smaller herb garden more conveniently located to the kitchen, but for a number of reasons, this garden never produce the same quality of herbs that my main garden did. However, in a pinch, it did prevent me from having to trudge out in the wind, heat, freezing cold, pitch darkness - or whatever else Mother Nature threw at me. Also, I'll admit, I get rather tired at times and just don't feel like expending the effort. Other times, it's just downright laziness.
Returning to the house with sprays of various herbs, I began to sort through my selection. It was at this point I noticed some antique bud vases sitting on a kitchen window ledge. The vases had been recently salvaged from my grandparent's house. I remembered how sushi restaurants will frequently line their bars with herb boxes. The sushi chefs will snip the herbs directly from their box and immediately incorporate them into their dishes. I decided to borrow the concept and lined my island with herb filled bud vases. The greenery added a whimsical touch and greatly simplified my meal preparation and the evening was a great success. This worked quite well and immediately became my new modus operandi.
Then a couple of weeks later . . .
After this particular dinner party, I was in a rush. Not thinking much about the remaining herbs, I moved the vases off the counter and back on the kitchen window ledge. Fast forward to a couple of weeks later when I once again was in need of fresh herbs and I remembered the herbs that had been abandoned in the bud vases.
To my surprise, not only were the herbs still as fresh as when I had collected them, they had sprouted roots, grown new leaves and even flowered. I had seen fresh cut herbs at the grocery store. The cut herbs are typically wrapped in packets to allow for attractive display, stored in water to retain freshness and offered at prices similar to what you could purchase a 3 inch potted herb for.
To my surprise, not only were the herbs still as fresh as when I had collected them, they had sprouted roots, grown new leaves and even flowered. I had seen fresh cut herbs at the grocery store. The cut herbs are typically wrapped in packets to allow for attractive display, stored in water to retain freshness and offered at prices similar to what you could purchase a 3 inch potted herb for.
What a great virtually cost- and labor-free method to grow herbs. I can grow herbs in my kitchen which offers a temperature-controlled, pest-free environment; it requires no soil is which frequently can attract pests; and the care is simple and convenience unsurpassed. The only challenge for some could be enough direct sunlight, but that can be easily resolved with UV lights.
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