Tag: thyme

Gardening

Sage

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Parsley, sage, rosemary, and thyme . . .  

a small sprig of silvery green sage leave on an olive wood board

I have often wondered if the combination of these Scarborough Fair herbs in the traditional folk song, adapted by Simon and Garfunkel in 1966, was simply lyrical or a lost recipe for a marvelously concocted love potion.  The parsley, rosemary, thyme referred to in the popular song lyric are garden favorites and each fall my rosemary plant migrates to the basement to continue producing under a timed gro-light.

As botanical siblings neither sage nor mint are among my triumvirate of favorite herbs – basil, oregano, and thyme.  This summer’s sage was planted simply as a decorative variation in the greenery among my herbal pots. But, because I have it, I am drying a handful of leaves from my back door crop to preserve a touch of this summer’s wealth.  According to the Encyclopedia Britannica, “in medieval Europe, sage was thought to strengthen the memory and promote wisdom” so it may be good for something other than Thanksgiving stuffing.

Gardening

Morning Harvest

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flat straw basket setting on gravel and holding green beans, tomatoes, red peppers and a spring of thyme

With Boston looming large on my calendar, followed by a week at home and then flying to Montréal, (I am still befuddled as to how I have 13 travel days in just one month) I am focused on home-centered tasks; the garden this morning and moving furniture this afternoon to prepare for the new living room floor.

  • Green beans – picked, blanched and frozen although an evening’s serving size has been set aside to sauté with thyme.
  • Blueberries – harvested and baked; this time in scones.
  • Tomatoes – just for eating; and likewise
  • Peppers – ready for some dish yet to be selected for our summer dining menus.
Gardening

Backdoor garden

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Oregano & Nasturtiums
Basil – fresh in the pot
Basil – dried & ready for the jar

The potted herbs clustered around the backdoor are mid-summer hearty and offer a veritable Pantone spectrum from dusty silver sage to vibrant Genovese basil – my version of “50 shades of green.” 

The basil crop is the best I have ever grown although, as to what might be different, I cannot claim credit as a variety of factors are equal – bought at same greenhouse as previous years, planted in the large Italian terracotta pot that formerly held a St. Thomas, V.I. lime tree from Dad, and tucked under the wind chimes on the left side of the doorway.  Every day with easy morning sun and cool afternoon shade.  

In an attempt to capture the lazy summer day in a jar, this morning’s task included harvesting and drying fresh basil.  Great for aromatic hearty winter stews or tasty marinara sauce garnished pasta.

Happy Gardening and Bon Appétit!

PS – Ever the librarian, my backdoor crop in alpha order:  basil, bay leaf, dill, nasturtiums (although technically not an herb but an edible flower – both leaf and blossom), oregano, parsley, rosemary, sage, tarragon, and thyme.