The last 5 years we worked to remove all of our lawn; have finally reached the point today that our whole yard is a garden filled with flowers and edibles and NO LAWN! The bees, butterflies, hummingbirds and numerous other birds are very happy to find Dill, Holy Basil, Lime Basil, Red Rubin Basil, Lemon Basil, (plus more), Comfrey, Bee Balm, Elephant Garlic, Detroit Red Beets, Onions, Egyptian Walking Onions, various Swiss Chard, Strawberries, Carrots, Crinums, Amaryllis, Rain Lilies, Daffodils, Grape Hyacinth, various other bulbs (what can I say...they are EASY), Agastache, Salvias, Iris, Cannas, Bluebonnets, Mums, Spiderwort, Asparagus, various Mints, and Blackberries, Blueberries, Pomegranates, Peach Trees, Apricot Trees, Pear Tree, Plum Tree, Apple Tree and Pecan Trees make nice with Red Oaks, Redbud, various Crepe Myrtles, Russian Sage, Hardy Asters, various roses (yes, I CAN grow roses!), Oleanders, various Hibiscus, various lantanas, Caryopteris, etc. And to all that are mixed in the veggies and annual flowers. I'm an open book...still learning how to use everything we are growing, such as teas, etc. Next on the list of "To Do" are ponds and chickens (our one bunny is lonely). Thanks to all the great people on GW who shared their seeds, cuttings, plants, bulbs, advise, etc., I now have a wonderful place to escape the world while I enjoy Mother Nature! Peggy

Thanks for the Boursin Cheese spread recipe. I did post on the Herbs Forum hoping to get recipes/proportions for using DRIED herbs to make mixes.. Eventually I did get one but thought you might appreciate what started me on this quest. This what P Allen Smith had to say about herbes de Provence: "Herbes de Provence is an essential ingredient in my summer kitchen. The flavor is a natural fit with so many of the dishes of the season. Mixed with olive oil, Herbes de Provence is perfect for roasted chicken or potatoes. I love to sprinkle it over homegrown tomatoes with salt, pepper and a little feta cheese. This herb blend originates in Provence, France, down in the southwest near Italy. It is an assortment of herbs that reflect the traditional, native herbs commonly used by cooks from this region. Common herbs are thyme, fennel, sage, summer savory, rosemary, coriander, basil, anise, mint and tarragon. Lavender is sometimes added to the blend, especially here in the U.S. Traditional cooks in the region don't have a "mix". Instead they use the herbs as needed to suit their tastes. Spice wholesalers are responsible for the dried blends commonly found in stores. You can easily prepare Herbes de Provence with the herbs growing in your garden. During the summer months use them fresh as a bouquet garni for soup or stew. The traditional French bouquet garni is a small "bundle" of herbs tied together with cotton string or put into a sachet or tea strainer and added to the recipe. This method makes the removal of the herbs much easier before serving the dish. It is usually comprised of parsley, thyme and a bay leaf but you won't stray from tradition if you just use what you prefer. Herbes de Provence are also delicious chopped and sprinkled over any number of fresh veggies. Be sure to prepare a dried blend at the end of the growing season to use during fall and winter. My Herbes de Provence recipe includes sweet marjoram, thyme, sweet basil, rosemary and lavender. In addition to tasting great, these herbs are some of the easiest to grow." I hope this information is helpful to those who have not used herbes de Provence. Also, I had visions of using the dried mixes for gifts as well as for my own use. jude

The info from NCHFP was very interesting. Rosemary, I'm sorry you felt as if you were being singled out. The responses were not intended as rude, especially from those specific people who replied to that post. They were merely pointing out that altering approved recipes changes the equation, which is also what Dave was referring to when he asked if the NCHFP reply also knew of your decision to double. I'm sure if you called and asked your extension office would tell you the same. Substitutions, additions, or assumptions based on a different recipe have the POSSIBILITY of having dire consequences, not an automatic death sentence. It's all dependent on what level of risk you're willing to assume. I'm sure the recipes are tested to be much safer than the absolute minimum, so as to not cause issues with inadvertent oopsies. People on this forum were right to correct a tip that could mislead other people in the future on something that might be a much bigger safety issue--who knows who might read that thread in two years. They do it to educate and help, not to put people down. Personally, I have learned so much from being a part of this forum and am grateful. Aside from safety issues, another reason to not increase herb/spice quantities is that they change flavor over time in the jar. Many herbs are really best with just a short (or no--basil) cook time, and longer just brings out bitter notes. I just opened a two-week old jar of apple butter that was amazing at canning time, but just that period has changed its flavor, causing the spice to become nearly overpowering.

With not much experience growing herbs i agree it is best to pot the mint. And keep the 'runners' that reach out of your pot from touching the ground...they will grab the soil and put out roots in a mater of days. Just cut or pinch off and use those cuttings. The basil could be potted as well. It needs all day sun or at least the most sunny spot you have. It likes a sandy, well drained soil. Does not like to be too wet or slogged. Potting it will allow you to move it if needed as the sun moves toward winter and makes it easier to bring it indoors...it likes full all day southern exposure and will thrive in a window. Oregano is very tolerant and will grow easily once established. Like sage it will keep contained all on its own and become a small shrub. Mine come up every year without talking to it. (both freeze well) And drying is an option. I use my food saver for most thick-leaf herbs. pureed with olive oil and frozen in cubes for tender-leaf ones. My gardens are not tamed per-say. I like a bit rustic, but i have been organic gardening for many years and know individual needs by experience. I've made plenty of garden 'fouls' but some happy accidents. My mints are running wild but in spots that i don't mind...and when they miss-behave and start to crawl, i mow them back. They have become a companion to my groundcovers in heavy clay soil. The GW herb forum is a fun place to stop by. Especially if you get the gardening 'bug'. : ) -herbs are much different fresh. Use less, experiment. They can overpower and make a sauce taste like a bottle of perfume. Yet so good in summer italian dishes when used sparingly.