My first attempt at growing herbs under lights over the winter, has only had limited success. But it’s all a learning experience, and I expect to get better at it over subsequent years. Of the herbs grown from seed, only the basil looks good, with so so cilantro and parsley that sprouted and then failed to thrive. The plants repotted from mostly perennials that were growing outside at least extended the season, but only the thyme and marjoram are still going strong. I gave up on the oregano today, and the clumps of chives and parley are still living but not producing new growth. I also seem to have brought inside some little bitty annoying flying insects, which I think must be “fungus gnats”. Unfortunately, they seem to be thriving just fine. Live and learn.

I did get enough cilantro for tonight’s citrus chicken thighs, and included in the marinade, some lemon balm that had been frozen over the summer. Basil went into a corn dish and chives from the freezer flavored a mix of black and pink beans. I have no problem with reaching for the purchased dried herbs and spices from the good ‘ol spice rack, but it’s nice to add a fresh (or fresh frozen) taste of something home grown.

A new year already. The Herb Guy missed December entirely, not that all that holiday cooking didn’t require plenty of herbs, but for the holiday season, family trumps blogging. Now that life has slowed down again, it’s just a matter of getting though the next few months until the dirt can be worked for the spring garden. In the mean time, a cook can call upon dried herbs, and I’ve been making liberal use of the frozen chives and other garden produce that made it to the freezer.

Unfortunately, I may have been too liberal in the frozen jalapeno peppers I added to a ham and bean cassoulet I’m making at the moment. The frozen chives and the fresh (from the grow lights) parsley and thyme hit the right note, but those jalapenos carried more of a punch than I had anticipated. I’m making a huge batch, with leftover holiday ham and it’s stock, a ton of white beans I cooked up the other day, carrots and onions and garlic aplenty, tomatoes and sauce, and a buttered bread crumb topping. I had figured on one to eat, one to take to Dad and one for the freezer, but I need to cut the heat to make it suitable for sharing with family. More bread crumbs, that the ticket. Ah well, I like a spicy dish, so even if no one else enjoys it, I will.