web analytics
Herb d' Provence bush - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Herb d' Provence bush

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Herb d' Provence bush

    Trader Joe's has a pot with fresh rosemary, thyme and oregano. We have put put it in a sunny window and hope to keep it going until the depths of winter. I have already taken cuttings from it 3-4 times for cooking.

    What does everyone do for fresh herbs in the fall and winter?
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Herb d' Provence bush

    I bring in the pots of basil, sage and chives. I have a rosemary bush in the ground outside- possibly the most pampered rosemary ever- it gets a styrofoam cooler over it when the temperature goes below 20! The basil doesn't always make it well, but I can always plant more seeds. I have a new pot this year with thyme, lemon thyme and oregano, I expect I'll bring it in too. Parsley I leave in the garden, and cover up if it's really cold.

    If these fail, or don't produce enough (sometimes the basil runs short) I buy the packaged stuff at the market when I need the fresh leaves. It's ok, and much better than dried. It's just kind of spendy. I also have frozen basil cubes (pureed basil and olive oil) which I add to sauces as needed.

    A big sunny south-facing window makes all this possible.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

    Comment

    Working...
    X