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Growing on the High Plains: Culinary Herbs

High Plains Public Radio | By Skip Mancini
Published January 9, 2020 at 11:54 AM CST

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. 
 
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HPPR Environment gardeningGrowing on the High Plainsherbs
Skip Mancini
Years ago Skip Mancini left the rocky coast of Northern California to return to her roots in the heartland. Her San Francisco friends, concerned over her decision to live in a desolate flatland best known for a Hollywood tornado, were afraid she would wither and die on the vine. With pioneer spirit, Skip planted a garden. She began to learn about growing not only flowers and vegetables, but hearts and minds. If you agree that the prairie is a special place, we think you'll enjoy her weekly sojourns into Growing on the High Plains.
See stories by Skip Mancini