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Old 04-25-2012, 08:12 PM   #11
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Right now my perennials and biennuals are going great guns:

Now, why can't I think of the name of this one? An herb that tastes like celery. Again, good in stocks.
Lovage! I have a great big lovage plant, and I use it as a celery substitute all the time.

My perennials are doing great too! Lovage, sage, oregano, thyme, two types of mint, chives, sorrell, salad burnet, bay tree, and garlic.

I will plant tarragon, fennel, sweet marjoram, and a few others a little later.
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Old 04-25-2012, 08:49 PM   #12
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I have parsley,chives 2 pots, 3 rosemary plants, oregano,french tarragon,dill,sage, basil,and my favorite of all majoram. majoram I use in eggs, stuffed onions,stuffed zuchini and in my red pasta gravy.I use it so often I'd be lost without it.
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Old 04-25-2012, 09:17 PM   #13
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I want a bay tree! The only spot I have is front of the house between my neighbor where Our gates meet. There is about a 3 foot section of fence it would go in front of. Do you think that would work? It could spread out after it got 8' tall pr more. How big are yours? I have also seen then in pots and carved into shapes.
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Old 04-25-2012, 09:33 PM   #14
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I made a couple of redwood planters for adding some more herbs this morning.
Oh, sweet! Very nice, 4me!
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Old 04-26-2012, 06:39 AM   #15
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Lovage, that's it! Great for when you want celery flavor but don't need the rib (i.e., you cannot stuff it) -- again, soups, stocks, stuffing.

I just went to Park Seed's site and ordered my spring seeds. Can't wait!!!! Lime basil (really good in Thai curries), Italian Basil, a couple of types of thyme, green beans, well .... I can't plant much of them until frost passes, which seems weird since we've had such a mild winter and early, warm, spring.
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Old 04-26-2012, 08:50 AM   #16
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Ooh, I'll have to check into lovage. I don't think I ever had it. One of my best friends picks all the celery out of salads that I make. She can't abide the texture of raw celery, but actually likes the flavour.
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Old 04-26-2012, 08:56 AM   #17
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Ooh, I'll have to check into lovage. I don't think I ever had it. One of my best friends picks all the celery out of salads that I make. She can't abide the texture of raw celery, but actually likes the flavour.
Reminds me of watching my Grandmother dicing green peppers, adding them to whatever she was cooking and then patiently picking them out of her serving. She liked the flavor but didn't like eating them.
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Old 04-26-2012, 09:10 AM   #18
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Reminds me of watching my Grandmother dicing green peppers, adding them to whatever she was cooking and then patiently picking them out of her serving. She liked the flavor but didn't like eating them.
I julienne bell peppers when I use them. I hate getting a chunk of bell pepper in my mouth, but in small bits, it really adds to a dish. I even put them in salad.
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Old 04-26-2012, 09:21 AM   #19
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I grow mint, parsely, sage, oregano, marjoram, thyme and I have 2 bay trees.

Mint is great in pea and mint soup, home made tzatziki, and in salads.

Thyme is good for jamaican cooking, jerk chicken, pepperpot stew, curries, and rice and peas.

Oregano I use in home made pasta sauce, on home made pizzas, and nice in a bit of greek cooking or a greek salad.

Sage is good with chicken (tarragon is also fabulous with chicken but I buy tarragon).

Bay is good for stocks and soups and also for jerk sauce.

I love my herbs I chuck em in as many things as I can. I always feel like a domestic goddess wandering down the garden to collect my fresh herbs.

And I talk funny too so you would like the way I pronounce oregano and basil.......
I am illiterate and never read your post. My lips are sealed.
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Old 04-26-2012, 09:22 AM   #20
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Ooh, I'll have to check into lovage. I don't think I ever had it. One of my best friends picks all the celery out of salads that I make. She can't abide the texture of raw celery, but actually likes the flavour.
I want the flavor in soups and stews, but can't stand to eat it cooked.
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