We received an ice cream maker for our wedding over four years ago. Like everyone else who has an ice cream maker, we haven’t used it like we had planned. So, this year I am going to make sorbet…Lots of sorbet!

We started this year by using the basil that is growing out of control now on our patio. Here is the recipe we used:

Ingredients
2 3/4 cups water
2 cups sugar
2 tablespoons lemon zest
4 tablespoons lemon juice
24 basil leaves

In a small saucepan, combine the water, sugar, lemon zest and lemon juice. Bring to a simmer and cook until the sugar is dissolved, about 10 minutes. Add the basil and set aside to steep for 3 minutes. Strain syrup through a fine mesh sieve and set aside to cool. Transfer to the refrigerator until thoroughly chilled, then process in an ice cream machine according to your machine’s directions. Transfer to a freezer-proof container with a lid and freeze until ready to serve.

Our first attempt at this sorbet turned out a little too sweet, so I have adjusted the water/lemon/sugar ratios. I try it again soon, and hoping the adjustments help!

These are some examples of Perennial Herbs that I have grown, either in a container or in a small herb patch.

Greek Oregano
Grow Greek Oregano if you love Mediterranian cooking or any cooking for that matter!   We use Oregano in everything from pasta sauces to salad dressings.     I used to grow oregano in the ground when we had the space, and it would return each year.  In fact  my original cuttings were from my great uncle Eric’s garden.   Currently, I am growing Oregano in a pot on our patio.    Oregano tolerates heat, and dry soil, but a well drained pot will do.  Water once a week depending on your planting zone.

Mint

The mint planted in my garden returns from year to year.   There are several types of mints, each with a different fragrance and flavor.  My favorite is Chocolate Mint.   Mint is invasive!  It is fun to grow several types and exeriment, but you have to keep it under control if you add it to a small plot.   Mint does well in containers, so to eliminate control issues, you might want to plant them in a large pot.

Herbs can fall in several categories, but most will grow well in full sun or light shade, and also thrive in well drained, fertilized soil.   

An Annual is a plant that completes its entire lifecycle in a year.  There isn’t much you can do about keeping Annuals around longer than that, but you can try.

A Biennial is a plant that completes the life cycle in two years.  Most biennial’s form a base of leaves for the first season flower stalk for the second.

A Perrenial is plant that normally lives for three or more years. 

A Tender perennial is a plant that is perennial in frost-free climates but dies when exposed to freezing winter temps.

Annuals Herbs:

Coriander  (Cilantro!) 

This is my favorite herb in the kitchen garden.    It quickly produces ferny leaves, followed by clusters of pale flowers.   Since Cilantro is so quickly used, you might want to include it in several pots or plots, and grow several plants throughout the season.  

Cilantro

Basil 

Basil is known to be used to aid in digestion and can settle the stomach.  When I was pregnant, I would eat a couple of basil leaves in the morning while watering the garden. It seemed to work, but it could have been a placebo. 

Basil

Basil can grow to be over 2-3 ft. tall!   Sweet basil is the most common for cooking, but there are several varieties to choose from including purple, Thai, and several other varieties and they are all tasty.

You can seed basil into the garden after the frost-free date in your planting zone, or buy plants that are already usable.  Herbs are pretty cheap to buy if you are only purchasing a couple of plants.  Usually you can buy a basil plant at your local nursery for around $2-$3.

 Plants will remain productive if you pinch off the flower spikes before the tiny white flowers open and harvest leaves and branches.  Don’t cut the entire plant!

These basil seedlings will need to be planted in a bigger pot.  I am waiting to find something free to plant it in. 

Dill 

Dill self-seeds regularly, so if you just leave it to seed at the end of the season, you can be almost sure to have a crop next year. It might not be return where you want it, but at least it might come back!  If you are planting dill in containers, it probably won’t go to seed.  Pick the tender fragrant leaves and the possibilities are endless!

Dill seed

Parsley

 Two kinds of parsley are popular; Curly Leaf parsley and Italian (or flat leaf) parsley.   Both are similar to Cilantro.   Italian parsley has a stronger flavor, and the Curley Leaf is what you might see as a garnish.   Most people grow parsley as an annual.   Harvest the stems on the outside edges of the plants, and new growth in the center will provide a long lasting supply.

Italian Parsley