This year I brought in some of the containers from the garden so i could continue growing herbs for kitchen use. I had some under counter lights (florescent) my daughter had gotten from a give way on Craig’s List and mounted one under my kitchen cabinet. It gives ample lighting during the day and the temperature stays around 70-75 degrees. Now I recently planted more herbs with the existing ones and they have started to sprout. I’m keeping my fingers crossed as herbs are sometimes difficult to start, for me that is, and that they continue to flourish.
(L-R) sage is still going strong, it’s flavorful and it has been trimmed and keeps sprouting leaves. The Oregano grows more slowly and each trimming brings new growth. The Parsley is being brought back to full growth as there was little of it left after being outside.
With this on the counter I’m more likely to use fresh herbs with everything. Now before a meal trim some, place in small containers, and set them on the table. Your family and friends can use them to season as you would with salt and pepper.
Great with side dishes such as mashed potatoes, pasta, rice etc. Serve bread with dinner ? Alongside a plate of olive oil for dipping bread, herbs will give bread a new taste alternative and/or compliment butter.
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