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Herbs: tasty, tasteful, or both?

Think “herbs” and you likely think of something tasty to season your food. In her “A Cook’s Garden” column in the Washington Post, Barbara Damrosch focuses on another dimension: beauty. Yes, you’ve caught the drift. Grow herbs for both taste…

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Fresh Herbs in Winter

Although I adore flowers and shrubs and trees, ultimately, I started gardening 35 years ago because I love to eat. And while I’m always hugely relieved when I finish canning the last tomato and freezing the last raspberry sometime in…

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Fennel or anise?

On Christmas Eve I was baking some loaves of Swedish limpa, a bread made with beer and flavored with cardamom, orange peel and anise seed, and it occurred to me to wonder, as it has many times before, what the…

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Saving herbs for winter

Wondering how you can best save herbs for winter use? Then you’ll want to read Susan Belsinger’s article, “Fresh approaches: Two ways to make your herbs last longer,” in the Food Section of today’s Washington Post. From the article you…

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Borage: blue summer

If you asked me to name my favorite herb, I’d probably be practical and say basil, or one of the many others that are great in the garden and have many kitchen uses. But honestly, the one I like growing…

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Basil alert: Downy mildew is a threat

Read Adrian Higgins’s article, “What’s eating your basil? A new fungal disease threatens crops this year and beyond,” from today’s Washington Post, Food section, p. E1. His article includes two photos of the mildew on basil. http://www.washingtonpost.com/wp-dyn/content/article/2010/06/15/AR2010061501079.html

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Plant with caution

I’m confessing to a gardening sin. I planted mint in my vegetable garden. Not in the beds, mind you. I have raised beds, and I planted the mint in the pathways, thinking it would smell nice underfoot (it does) and…

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