Folks, compiling this week's installment of Growing on the High Plains was no walk in the garden. Since we'll be discussing some of my favorite culinary herbs, I had to be wise about which would make the cut (to be chopped). I finally decided to keep it simple, showcasing a few of my favorite staple herbs and their many applications. Tune in for some history, recipe suggestions, and room-freshening life hacks available from basil, oregano, and parsley. We'll cover everything from infused vinegars and oils to herbal spreads and butters, while reflecting on the bygone uses like breath (and corpse) sweeteners.
As always, please let me know by emailif you'd like some of my favorite recipes, additional planting tips, and other useful shortcuts.