Parsley, Basel, Rosemary & Time

I can be quite pragmatic, not often but it happens, and of course during this past year, like many garden enthusiasts, I realized the practicality of planting things you can eat, or make whatever you bought in haste as the food supplies dwindled from the shelves in March 2020, realize it needs some zhuzhing up (as example, I bought what I thought was tuna in a pouch….and was dismayed upon opening one night that it was in fact premade tuna salad….I wish I had bought cat food instead, that is how vile it tasted. But, with the help of a ton of fresh basil and driven by a desire to not waste any food, I choked it down. Lesson learned. 

Back to herbs. And, no, in my title is not a type (but thank you to anyone who has reached out to let me know I misspelled Thyme...I do the same thing and appreciate any editing from my readers but I didn’t mean to say, Thyme, I mean to say Time. As in, they all take time to grow, and so before you start, figure out if you’ve the time to grow herbs from seeds or clippings….or like me, needed my herbs stat (as I got way more weird items than I realized when I frantically pulled items from the shelf (I told my friends, if I get down to these bags of beans and the canned beets, you know the end is nigh) .