Jason Baldwin (.us)A thing or two about a thing or two

For the last sev­eral years, I’ve planted herbs to use in my kitchen exploits—nothing fancy, just basil, chives, mint and rose­mary, usually—but I’ve always pur­chased rel­a­tively mature plants and pot­ted them in larger con­tain­ers. This year, I decided to try grow­ing from seed. After count­less trips to hard­ware stores and nurs­eries, I finally set­tled on a longer list to try:

• Genovese basil, to use pri­mar­ily as a pizza topping
• Mammoth dill, as a fla­vor­ing agent in my ongo­ing fas­ci­na­tion with all things pickled
• Chives, both gar­lic and traditional
• Flat-leaf pars­ley
• Rosemary
• Thyme
• Oregano

I started the seeds in early March, not long before I left for SXSW, in Planters’ Pride Peat-Free Greenhouse Kits.

Oregano in the green­house kit

Parsley in the green­house kit

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