My Garden

Sage

I think it is essential to maintain a spring, summer and early fall garden. Every year I plant multiple varieties of tomatoes and chilies. I also plant arugula, basil, Thai basil, parsley and okra. When I first planted my garden I cultivated oregano, thyme, lemon thyme, tarragon, rosemary, sage and mint; these herbs come back every year on their own :). I can’t tell you how nice it is to be able to go outside and pick these fresh ingredients. At the end of the season I will harvest as much as possible and dry them for use in the winter. The Chilies will get vacuum sealed and frozen for the winter as well.

Scoville scale for measuring peppers heat level.

Chili Varieties

Kung Pao

I plant these every year.

New Mexico

Jalapeno

Serrano

Scotch Bonnet

Habanero

Poblano

Ghost

Thai Bird

Cow Horn Chili

Ghost

Kung Pao

Oregano

Rosemary

Habanero

Elephant Basil

2 thoughts on “My Garden

  1. Anonymous October 12, 2012 at 3:48 pm Reply

    I have to agree, the ability to pick fresh ingredients makes a world of difference. Any hints on how you dry the spices for use during the winter?

    • ericb327 October 12, 2012 at 4:09 pm Reply

      I cut the leaves off the basil sage and let it dry on my counter. For rosemary, thyme and oregano I let them dry on the branch in my house. I save old empty spice containers.

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