Finding a large woven basket can be useful as a kitchen garden in a small garden or where deer abound. Sometimes having a basket of herbs close by the kitchen door, will discourage deer who tend to keep their distance. To make the basket last as long as possible fit a piece of heavy black plastic, with some drainage holes cut, inside before adding soil.
Thyme, chives, parsley and sage are the most used herbs in my cooking, just the right amount for this basket. These colorful and pungent chive flowers found themselves in a salad, surprising my guests a bit. I particularly like to grow chives and Italian parsley because they come back each year in my Zone 7 garden.
Since this basket has been sturdy enough to leave outside for several years, when I move it, I’m careful to hold it from the bottom. I know it will eventually wear out, so I’m looking for replacements and keep these sturdy baskets on my mental list when going to thrift shops and Flea Markets.
Roasted Herb Potatoes
Cut red or white potatoes in 6-8 wedges each.
Mix 1 T olive oil for every three potatoes with a mixture of chopped rosemary, chives, thyme, parsley and sage.
Add potatoes and toss. Spread on a baking sheet and roast at 425 for 30-40 minutes. I stand the potatoes on their skins, or mix them halfway through.