The culinary garden is quarter acre space dedicated to taste, color, and aroma. This is where we go to snip a variety of fresh herbs or to pick delicate edible flowers to instantly bring more flavor and beauty to any salad.
Our kitchen garden is honed to our style of cooking. Some necessities include basil, bay, dill, thyme, tarragon, lavender, mint, oregano, rosemary, sage, parsley, savory and fennel; lemon verbena, bee balm, and edible flowers bloom in succession. There is also an established asparagus patch nearby.
Parsley brightens up any plate and sweet marjoram tastes like oregano, but with a bigger flavor. A particular favorite is lemon verbena. We use the verbena leaves in ice cream and teas as well, especially when blended with mint. They can be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, sorbets, jellies, and vinegar. We remove them before serving because they can be on the tougher side. Finely crumbled dried leaves can be added to the batters of carrot, banana, or zucchini bread. Try adding some to cooked rice just before serving.