It’s true confession time. Sometimes I assign a personality to my herbs. Rosemary is a wise old woman with lots of depth and endurance that emerges when things get hot in the kitchen. Basil is a temptress, just begging to be touched and stroked and added to the soup pot. But chives – they’re cute little imps, smiling and waving in the breeze, ready to add a flash of onion flavor to any food.
Recently I've seen some interesting posts about growing something called "microgreens." This is created by thickly sowing the seeds of edible plants on a growing medium, allowing it to germinate and grow for a week or two, depending on how quickly it grows, and then...
September is the month when the garden switches gears, moves into cooler weather, and we plant our fall annual flowers. Even an herb nut like myself enjoys having some fall color in my pots and garden beds. Some of those flowers also provide flavors you can add to...
If you enjoy cooking Asian foods, you’ll enjoy having a ready supply of garlic chives. Garlic chives are the big brother of the more commonly grown onion chives. They grow about twice as tall and have a more assertive garlic flavor. Onion chives have small cylindrical...
Ah, the delights of summer. Time for picnics, barbecues, and pool parties. To complement these outdoor activities, we naturally reach for salad. A bowl filled with crisp lettuce and juicy tomatoes is just waiting for the right flavor touch. There’s no finer – or...
About Ann McCormick
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