Living in Florida has the benefit of being able to grow plants pretty much year round. In December I planted basil and mint. They did so well, I added cilantro, chives, parsley, lavender, lemon verbena, and even tomatoes. This weekend my first tomatoes ripened and I am planning to use them for dinner one night. I’ve already had the joy of using my fresh cilantro, and add mint leaves to my iced tea every chance I get.
When I bought the lemon verbena I didn’t know what I would use it for, but knew it would smell good in the garden. After searching the internet I found two recipes that I’m looking forward to making as soon as it grows up a bit more. I’ll let you know how those turn out.
Rebekah Lyn's Kitchen 