Brian's Herb Garden Volume 2 and a picture of some turtles

Today I worked on my herb garden, which is nothing but a few small or medium-sized containers that I place on the railing of my rear entrance.  This is really the only spot that I can call mine that gets any sort of sun. And it still might be a bit shady for a couple of the choices I made, such as big-leaf Italian basil.  But who can resist basil?

I tried to vary the lineup from last year, though a couple favorites snuck back in.  As I said, I've got some basil going this year, to marry off to tomatoes later in the summer and to pair with the occasional piece of fish.  Next is the sole entry in the vegetable category, an habanero pepper plant, well-known as the 'hottest' chile pepper around, with a fruity zing.  Then a trailing bunch of creeping thyme, probably my favorite all-around herb after parsley.  This is a perennial, so if I can keep it going, I can use it next winter in roasts and soups.  Next, dill, a magical herb with fish and salads.  Eggs too.  Oregano, which I actually don't use that much but had an impulse to plant.  I'll find something to do with it.  Chives, for salads, eggs, spring pasta dishes and mushrooms on toast.  Flat-leaf parsley, for anything and everything.  Mint, for tea and tabbouleh.  Finally, a small bunch of sorrel to add a lemony bite to salads and creamy soups.  

If everything goes gangbusters, I just might make back my investment.  But it's nice to have a few living things to care for and a little kitchen garden to put a bit of earthy improvisation into my cooking habits during the summer.