I have always loved herbs. When I was growing up, we used herbs in everyday cooking in our traditional Lebanese household. All nine children learned at an early age how to distinguish basil from marjoram, which mint was to be picked for kibbee, and how many sprigs of thyme it took for a kettle full of dolmathas.
My first herb garden was not a formal knot garden (a formal garden in a square frame), but an ordinary one like my mother’s. Along with her heirloom mint, I planted basil, dill, sage, thyme and marjoram. I later added caraway and bay when I started cooking for my German husband. Cilantro, ginger and cumin found their place in the garden when I experimented with Asian cuisines. Next came the scented sweet herbs for
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