Horticulture | The Professor's Convatorium

I have picked up a new hobby these last 4-6 months. I love my new hobby. It brings me much solace and therapeutic benefits given my circumstances.

Because I spend a lot of my days and evenings in the kitchen making healthy recipes and meals for my Early Alzheimer’s Mom, that on her own she would live off of strictly potato chips, cheeses, almonds, walnuts, and cheese cakes or Blue Bell ice cream exclusively, grazing on these items all morning, afternoon, evening, and into the wee-hours of 1:00am — 3:00am, without pause, so I do this in the kitchen.

How is my herb garden coming along you ask? Well, I’d say for my very first late-summer, early-autumn seeding, rooting, and transplanting, I think pretty damn good. I have some viewers and followers (Arkenatan of A Tale Unfolds) who have been doing this sort of gardening for years and decades, and compared to them I am certainly a rookie learning as I go. For the most part, I must say that I’m fairing pretty well. And according to Mom and sister, when I use some of my various herbs in recipes for them, they are impressed and sometimes rave how good a gourmet chef I’ve become. There is nothing like super fresh herbs straight from your own garden to kitchen and table! Want to see my own home-grown herbs? Of course you do. 😉

*Named from top left tier to right, middle tier L to R, and bottom tier L to R images below*. My pitchers of liquid seaweed in background.

*Bunching Evergreen Onions, had to block the glare with hand.*

*More Bunching Onions, because they need “spreading” once 3″ — 5″ tall.*

*Cilantro that we use in many recipes, especially our Pico de Gallo.*

*More Mint (Spearmint) for my hot teas and recipes like Loin of Lamb or on crackers, as seen below.*

*Common Oregano*, *or Oraganum vulgare. New sprouts on the left.*

Then not pictured from my garden, but otherwise in two pot containers, my Basil Prospera F1, also known as Genovese or Basil Valentino, as pictured here:

Back in late September I planted Rosemary seeds (Rosmarinus officinalis) which grows and thrives very well here in Central Texas. But surprisingly and to my slight dismay my one little sprout—out of 4 or 5 seed-pots—died earlier this week. Grrrrr, can’t win them all, huh? I’ll try again in the Spring 2024. They should do alright for then and rooting/growing in my pots for the full sun summer.

Two of many recipes I’ve used these home-grown herbs for are my fresh Basil Pesto, Mediterranean Veggie or Margarita pizzas, or this one below, Creamy Chicken Pesto Penne Pasta with fresh spinach and sundried tomatoes:

*Creamy Chicken Pesto Penne Pasta with spinach & sundried tomatoes.*

Or this smash hit today, Rosemary & Olive oil crackers with my fresh Sweet Mint leaves, Rat Trap Cheddar or Danish Bleu Cheese (from Denmark), topped with cherry tomato halves. Compliment this appetizer with a glass of—my favorite red—like Mendoza Valley (Argentina) Malbec or a bold Cabernet Sauvignon to explode the flavors and fragrance in your mouth and nose, image below:

*My very fresh Sweet Mint cuttings, cherry tomato halves in container. Mom in the background in her usual spot on the couch enjoying her snack immensely!*

These last several months growing my herbs from seed have been wonderfully satisfying and a bit of therapy for my otherwise full-time/overtime Caretaking of Mom. I’d say it is coming along nicely, wouldn’t you? 🌱🌿

Live Well – Love Much – Laugh Often – Learn Always – Garden Lots