Monday, December 09, 2002

Here's a story about a New York restaurant that grows its own herbs, a practice we've mused about once or twice before. "At its peak, the garden includes a number of basils, like Thai, licorice and lemon; several kinds of thyme, including variegated, lemon, English and creeping; summer and winter savory; and bronze fennel, oregano, sorrel, coriander, chamomile, verbena, shiso, lavender, rosemary and sage."

I'll be moving to a new place in January, one with more light and outdoor space than my current home. One thing I look forward to is growing my own herbs. I'll probably begin with basil and grow from there. Any advice from urban gardeners?
posted by Luke Seemann at 9:11 AM | 7 comments
 

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