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Grow your own

How much more local can produce be when it grows in your house? I have a series of clay pots on my stairwell, each with a different herb: chives, French basil, lemon verbena, thyme, rosemary.

Some are ready to be replaced, and lucky for me my friend Peter Stark is a master gardener at Renaissance Acres here in Michigan. He gives me tips on how to best grow and use herbs just as they do in the finest restaurant kitchens.

My local nursery, Goldner Walsh, hosts great evening social events featuring containers and cocktails. I drink a delicious tea, shop for flowers, and meet new and known people who also enjoy puttering around the garden. While the flower catalogs are nice to page through, it’s so much more satisfying to go and be inspired in person. I’ve led a few workshops there–one on edible flowers, another on delicate herbs–maybe more to come in the future.

What to do with all those herbs? If you’ve got more than you can use in the kitchen, host a plant potluck exchange evening, or bring some as a housewarming gift next time you’re invited to dinner.

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