One garden box in my yard is dedicated herbs. I grow parsley, sage, rosemary, thyme, basil, oregano there, and also grow dill and mint (contained). Cooking dinner in the summer involves dashing outside for a bunch of basil or a sprig of thyme or a branch of rosemary – picked moments before it goes into the dish.
So fresh. So convenient. So delicious.
In the fall, before we get that first hard frost, I harvest all the herbs and dry them in a dehydrator.
Then we enjoy local, organic herbs from the garden all winter.