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creating edible container garden

UPDATE: This blog post originally was published six-years-ago, and I still like to grow vegetables in pots. It’s hard to believe that my garden helper is now 16 years old and driving a car!

I hope you enjoy it!

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If someone asked you what your favorite food was, what would you tell them?


My daughter, Gracie, would answer by saying “anything chocolate”.  

My husband would say “pizza”.

But my favorite food is a warm slice of sourdough bread with melted butter.  My idea of heaven is being surrounded with loaves of French bread and plenty of Irish butter without the carbs or calories 😉

Because I like to make things using produce from my garden, I decided to try making herb butter using the herbs that I grew and dried earlier this summer.


Just for fun, I decided to make my own butter using some leftover heavy whipping cream (did you know that if you beat heavy whipping cream long enough that you will get butter)?  

When we were kids, my mom would teach us how to make butter this way using her antique butter churn.  It was a lot of work, but it was fun.

Most of the time, I just use regular butter to make herb butter.


I beat the whip cream until it became thick and continued until it looked like this…


Your butter will start to solidify with a little buttermilk liquid left.


Drain the buttermilk and you are left with butter!  You can salt it to your taste at this point.

1. You will need a 1/2 cup of softened butter. (Store bought works just as well as butter you made yourself).

2. Add a 1/2 teaspoon of your favorite herb.  Dried basil, chives, dill, oregano, rosemary, sage or thyme work well for herb butter.  You can also use a 1/2 teaspoon of poultry or Italian seasoning instead if you like.

3. I also added 2 cloves of minced garlic, also from my garden, to the herb butter.

4. Mix it all together using a rubber spatula.


5. Place your butter mixture onto wax paper and begin to form it into a roll by folding over the wax paper and using your hands to mold the herb butter.


6. Twist the ends of the wax paper and place your herb butter into a plastic freezer bag.


7. Freeze until 2 hours before using.  You don’t have to use it all at once.  Simply cut off a few sections at a time.  

You can freeze herb butter up to 6 months.

So, get started now and preserve the taste of your summer herbs by making your own herb butter.  

Make some for yourself and give some away to friends.

I must say, that I was going to take a picture of my herb butter melting over a hot slice of sourdough bread.

But, I ate it before I remembered to take the picture….

**You can use your own herbs that you have dried or you can use herbs from the grocery store.  

To learn how to dry herbs, check out my earlier post – “How to Grow and Dry Your Own Herbs”

What herb(s) would you add to herb butter?

I recently re-planted my herb container for the cool-season.

Last spring, I planted my container with rosemary, green basil, purple basil, sage, thyme and oregano.  All of these herbs do well in the warm-season and I enjoyed being able to step outside the kitchen with cut fresh herbs whenever I needed them.


 You can read the post here, to see how to grow herbs in containers.
I also did a “How-To” video about this too 🙂

Okay, so now that cooler weather is on its way, I wanted to add some different herbs that would do well through the winter in my zone 9 garden.


I planted Dill, Garlic, Lavender, Parsley, another Thyme and kept the Sage the I had originally planted.

My kids added some of their Petunias that their grandma bought them in the container too, which will add some nice color.
Other herbs that can handle cooler weather in USDA zones 9 and above are Cilantro, Chives, Fennel, Lemon Grass and Rosemary.

I highly recommend planting your own herb container.  It is very easy and so fun to be able to harvest your own herbs!

Guess who went plant shopping!
Not me….
But, my mom did.
She went to buy her fall vegetables at Baker’s Nursery, which is a hugely popular nursery in Phoenix.
Since I knew was going, she kindly offered to buy the remaining plants on my list.
And as another example of how wonderful she is – she took my two youngest kids (Kai and Gracie) with her and treated them to lunch.
So, what did we get?
 Dill, Parsley and Thyme, which are herbs that will do well through the winter in my garden.
Green and Purple Leaf Lettuce that I will be growing in pots and in a very unusual place that I will share later.
 Lobelia and Alyssum, which are great flowering, low-growing annuals that I will use in a unique container.

Lots of Broccoli, which is my favorite vegetable.
I didn’t get the garlic from Baker’s Nursery.  I usually buy my garlic from my local grocery store and it works just fine.  Although, you can buy different varieties from online nurseries.

The last thing they bought were Petunias, which weren’t on my list.  But, my mother loves to help foster a love for gardening with her grandchildren.  
So, she let Kai and Gracie each choose a six-pack of flowering annuals.  They choose Petunias, which they planted just after they got home.


Okay, I admit that my son looks less then thrilled.  But to be honest, that is how he looks in most of his pictures now.  He really was happy – he spent a few hours with me helping me to plant everything.

Why is it that young boys get this ‘fake’ smile once they hit 5 years old and then later – it is almost like pulling teeth to get them to smile at all?
I promise to share with you the few different things we did with our ‘goodies’ from Baker’s Nursery over the next few posts 🙂