Gardeners are gamblers. Every year we scatter seeds, stock up on seedlings, amend our soil, water faithfully, cross our green thumbs, close our eyes, and pray for something out there to survive—all the while knowing that Mother Nature has totally stacked the cards against us. Why? Because we've tasted that delicious homegrown pay out, and we crave more.
And besides, even if we lose everything this year, we know there's always a chance we can win it all back, and then some, next season.
There are no sure things when it comes to coaxing food out of the garden, but just like at casinos and the horse races, some bets have better odds than others. And after 18 years of growing everything from arugula to zucchini in my large organic kitchen garden, I've figured out how to consistently walk away with the biggest payouts: by planting herbs.
Homegrown herbs are easy to grow, cheap to keep, don't require lots of space or attention, and aren't usually bothered by diseases and pests, making them perfect for the organic garden. They're pretty to look at, bursting with flavor, and far fresher than anything you can buy at the store.
In comparison, store bought fresh herbs are notoriously pricey, often come packaged in non-recyclable plastic containers, and are sometimes sprayed with really scary chemicals. The selection is limited, and a lot of times the fresh herbs aren't actually all that fresh.
More below. . .
