Growing Herbs

Some mint transplants beginning to thrive.

Here in Tennessee, I am still learning to cultivate plant life. A lifetime ago, in the northeast, I recall having a catnip patch--started from seed and planted for the felines of the neighborhood--that was thick enough that a dozen cats could disappear in it together. We also had mint growing as a weed, spreading and invading at will; it was marvelous. Here, practically all of our herbs and spices still reside in containers. Perhaps this winter I will find the time and energy to build some permanent herb beds on our rocky hillside.

In summer, my most favorite herbs to enjoy raw are basil and mint. At times I believe I could live on pesto. Having mint available for teas, smoothies, and frozen treats makes my taste buds so happy that I smile widely with every sip, slurp, or bite.

Ginger root with developing buds.

This year we had basil and mint early on, but the June drought ended that. Although the plants are still alive, the basil leaves are narrow and hard, and the mint leaves are small and yellow-green. For all the mint sprigs I rooted in water in June, none survived transplanting into soil. Thankfully, the spreading shoots of the presently-nonproductive mint plant offer many rooting shoots and some of those have transitioned well. Now I finally have flavorful fresh mint again available just steps from the door.

A bud from a bit of ginger root, potted and place outdoors.

Inspired by the budding ginger root in the kitchen, this week I transplanted some root chunks with developing eyes. Growing ginger is novel for me, and while I understand that the plants will need a couple of years to develop before I start picking away at their roots, I am eager to give it a try.

Having fresh herbs and spices available can make the experiences of cooking and eating so much more enjoyable. When I take the time to eat mindfully, knowing the sources of my food and how it was raised allows me to connect better as I contemplate this cycle of life.