Two of my favorite herbs to use fresh in winter, are basil and rosemary.
Rosemary is evergreen in the Seattle area. I keep two pots of rosemary on my deck, pulled close to the house when the wintry frosts are prevalent in December and January.
About once a month, I go out there and clip off a few sprigs, to keep in a drinking glass, with about 1 inch of water in it, in the fridge. I don't cover the rosemary, as I do with parsley, but leave open on a shelf.
When I want rosemary for cooking, I simply reach inside my fridge, and there it awaits me. Rosemary sprigs, kept this way, last about 1 month, for me.
Basil is my other favorite fresh herb to use in winter. I keep a pot of living basil on the windowsill of my kitchen.
In early August, I plant a pot of basil seeds, and keep outdoors for a month. Around mid-September, I bring this pot of basil into the kitchen, to sit in the sunny window on the south side of the house. I have fresh basil to pinch off when I want it all winter long.
This last week, I added fresh basil leaves to an onion and cheese pizza, just as I pulled it out of the oven. And rosemary is a regular addition to winter favorites like oven-roasted potatoes, rosemary French bread, lentil soup, and focaccia.
Do you grow herbs indoors in winter? Do you have one of those fun aerogardens, for growing under lights? How about a sunny windowsill where you grow an indoor herb garden?
