Hello everyone and Welcome to colourful Monday! We have grey skies again in my neck of the woods, it's not a blue Monday and I am looking for your favourite green herb or herbs.

Is is sweet Basil? Maybe overdone Parsley? What about chives or Rosemary or Coriander or Dill or Oregano ... How can there be a favourite?

Well, if you can't choose a favourite then tell which you use most often in your home? In your kitchen?

And if you don't grow any yet, when will you start?

Me? I am not greedy, I just like a lot so I will just choose them ALL and buy those I don't grow. Space is a little constrained and my containers have to be shared between veges and flowers too but I am going to squeeze in a few more little herb pots or buy another strawberry pot to grow them and put it on my head.

Please share your stories and thanks!

Lestie
:-)

In Central Western Mexico cilantro appears to be the most common and most popular herb used- it is also a staple of our rabbit's diet.

However, my favorite herb is hierbabuena/mint which my wife, Maria, grows in pots. I use it in unsweetened iced tea (a staple of mine although I do share the raw mint with Brinkee the rabbit as he gobbles it up), in couscous with chicken and vegetables, in pasta salad, in chicken meatballs, in sauces, and in soups. Sweet basil is also a favorite of mine which Maria also grows in pots.

I haven't started growing any yet, but I would love fresh dill!

Hi Donna and thanks for stopping by...
Dill is lovely choice and very easy to grow for beginners and experienced gardeners alike who all have to toe the line with anything 'garden' when you think of it. Dill is scented, easy to harvest and a rapid grower from frost to frost as they say. It needs (like all herbs you might choose to grow) lots of sunshine, good friable soil that drains well and protection against icy wind and overcrowding. Seeds are easily harvested after it flowers too and all parts are edible.

It can be grown both inside and outside (just watch it gets enough sun if inside) and is a kitchen hit. Try it with any fish dish really, I love it with spinach - I think it is one of my secret ingredients for my Greek phyllo pastry spinach and feta pies - it makes a white sauce zing and it can sweeten you breath after garlic prawns! The feathery fronds make it a pretty addition and right now I can see my dill in my minds eye as I have it growing as the centre herb in a square pot with parsley in one corner, origanum in another, mint in the third corner (still in its own pot to contain its roots) and some-about-to-be-replaced chives in the last corner.

I always advocate starting off with a good stock plant bought as a seedling from a reputable nursery (not supermarket) and you will be able to grow it from year to year with ease. Don't hesitate, get a nice sized container (bucket-size will do) and plant some.

Please tell us how you get on, I would love to hear.

Cheers Lestie.

I usually have a little vase (or cut drinking glass) of cut herbs in my bathroom and loo and dill is always there, and often throw some into the bath. I like the scent. Don't know that it does anything but I feel refreshed anyway.

Les am I right in thinking that by ciliantro you mean coriander? I use coriander most with lentils/curries. I reckon you have a very lucky rabbit!

Hi Asha, I have an article on growing Coriander and in it I tell of the different uses of the name, Cilantro or Mexican Parsley (or Chinese or Egyptian parsley) is the term used to describe the leaves and stalk of the Cilantro herb plant and Coriander or Dhania is the term used to describe the seeds. Here in South Africa we do not differentiate, we just call it Coriander when buying it but read Cilantro in the recipe books. Seems daft but the herb is the herb is the herb - thank heavens!
Cheers
Lestie

Leslie I didn't know that thank you. In the UK the term coriander is used to describe the leaves and stalk (which are sold with this name in supermarkets and vegetable shops). I have to confess I haven't looked at seeds, but I think like you they would likely have the same name.

Asha, you would be right I would say. Coriander seeds are usually sold whole, look like peppercorns and are ground fresh into all sorts of recipes. They keep for ages (like nutmeg) but should be used within 6 months or up to a month of sell by date I suppose then discarded or added to pot pourrie or used for kids crafts or something like glued onto plant pots. I have a friend who does 'mosaic' with peppercorns as rims around a couple of her containers/mirrors and ashtrays. Go figure as they say! Keeping them for longer is okay, they do not go off and no-one has died from eating really old coriander seed, the but flavour disappears and they lose their use in cooking.
Cheers Lestie

P.S I am sorry but I didn't mean to sound dismissive of my mate's hobby using peppercorns and coriander and other seeds for her hobby herb mosaics. The affects she gets is very pretty. The go figure is that I am actually impressed by her patience and art for this finicky work. She holds her breath a lot. Apologies.
Cheers Lestie