Enjoying an abundance of fresh herbs is one of the perks of fall gardening. The green beans have finished and the tomatoes are tapering off, but most of the herbs seem to thrive until the snow falls.
When I dedicated one of my raised garden beds completely to herbs this spring, I didn’t realize how they would take off and how much the plants would actually produce. I really need to share a recent photo, because everything ended up about two-and-a-half feet tall.
The basil flourished and provided more than enough for my winter pesto stash and the lemon balm was always in ample supply for infusing lemonade. As for the sage, it grew into a knee-high bush and provided more than I knew what to do with in the kitchen. So I naturally started experimenting with recipes.