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

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Herb d' Provence bush

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  • 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

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