While most of my garden lies dormant for the winter, I’m still picking fresh herbs to use in my cooking. Last year I planted thyme, oregano, rosemary, basil, and sage in large pots, and this fall I hauled them into a sunny spot indoors. The plants are thriving.
As I snipped some rosemary for last night’s dinner, I started thinking—while my in-ground herb garden is spacious, I only have room for a limited number of pots. So, which herbs do I consider essential? And which cultivars do I like the best?