Looking to get an early start on growing your Italian herbs for the upcoming season of cooking? Do you think March 1st may be too early?
Well here in the Pacific Northwest we’re not experiencing the ‘arctic freeze’ like most of you, but we still do get our early morning frosts on the ground.
Even though we are still experiencing frosts here I have found that having my herb containers right next to the south facing side of our house protects them from the frost. The reason being, the radiant heat of the house and ground leftover from the previous day is still warmer than the ground and air just 2-3 feet away from the house, thus keeping them frost free. Pretty cool, huh?
Introducing fresh Italian herbs into your food is an easy and wonderful way to improve the quality of the food that you serve. Especially since dried herbs are often lacking in flavor, and the shelf life of most dried herbs is only 3+ months. The herbs that I use the most throughout the year are: rosemary, sage, parsley, thyme, oregano, and basil. All of these are growing outside right now- except for our basil. I hopelessly try to grow it year round in our home, with limited success. Anybody have any suggestions on year-round basil?
March may be too early for some of you, but April may not be:) Try it out. It can’t hurt.
Do you have any herb growing tips you want to share? Would love to hear them.