Last Sunday, it was cool – jacket weather, even – but it was time. Time to hop in the car and drive to the Truffaut in Versailles for herbs, which is about a hundred times easier than trying to find a place to park near the Truffaut in the 13th. Last year, someone ate my basil within a week or so of me getting it in the pots, so I really hope that this year’s a bit better, since I use basil probably more than anything, and according to X, more than I should. But I don’t see the problem. I think basil’s wonderful in just about everything.
My rosemary, thyme, and chives, amazingly enough, made it through the winter, but all of them were rather sad looking – faded, like a pair of old jeans – so I decided to replace them and make a fresh new start, this being spring and all. I also bought sage, which always reminds me of Florence and spinach ravioli, and then makes me wonder – yet again – where on earth I put my ravioli maker, and why I didn’t bring it with me to Paris (a thorough search through my storage unit in Dallas in February was a bust). I know, I can make ravioli the old fashioned way, and roll out the dough by hand, but the ravioli maker makes such nice thin dough, and I keep thinking I’ll find it – so I keep putting off making ravioli, which is silly, really, when you think about it.
I also bought mint, which I use all the time, and wish that it would grow and grow like mint’s supposed to do. I’d love nothing more for that mint to just take over the back garden, but somehow I manage to plant mint that’s ornery and likes to just stay put.
For the first year, I bought lavender, which I’ve been wanting to do every spring. Living here sort of makes you lavender-crazy if you weren’t already — every single soap for clothes or the bath comes in lavender, as do a zillion different lotions and creams, and it really is a lovely, peaceful scent, so I figured I’d just grow some this year, and try to make some lavender ice cream like my pal Michael made last year.
Also, verbena, which I think will be really nice with fruit desserts, and as a substitute for lemon or lime in fish dishes, cooked or raw, like the ceviche that I had at the Paris By Mouth launch party last year hosted by Spring.
And call me crazy, but I’ve planted seeds for jalapenos, Anaheim chiles, serranos and habaneros. Wouldn’t that be something if I could grow just one of these?
I’ll keep you posted on the progress. For now, I’m just trying to keep you-know-who from burying her bones in my newly planted pots.