So far I’m really enjoying my CSA share. After only a couple of weeks, I’ve already cooked and enjoyed 5 new-to-me vegetables including Black Spanish radishes, over-wintered parsnips and ramps (I drew the line at nettles). But you would’ve thought I won the lottery last week when we went to pick up our box and our bonus item was an adorable little 9-pack of herb plants sprouted in a greenhouse on the farm:
I don’t know why it thrilled me so, but it did. I immediately identified the basil, thyme and curly and flat-leafed parsley. I even recognized the rosemary and the little sage leaf peaking out from under the basil:
But one set of leaves threw me for a loop:
It wasn’t until I read our accompanying newsletter that I discovered the mystery herb was summer savory. I’ve heard of savory before, but I still had to do a little research on this lesser-known herb. Many people describe the taste as “peppery” or “pungent” although when cooked it mellows. Supposedly the taste is similar to thyme or marjoram or a combination of both. I have no idea what I’m going to do with it, but I’m up for the challenge.
Thankfully I still had some bags of potting soil and composted manure left over so I could immediately pot up my new little charges and put them on the patio where marauding bunnies seldom trod. Now we just need some warm, sunny days so they’ll grow.