Herbs in Containers
Planting herbs in containers has many advantages.  Tender plants can be brought in during cold spells and containers provide the well drained environment that most herbs prefer.  In addition, the portability of containers allows one to change the arrangement on a whim and provide plants in locations where beds are impossible.  Most herbs will do well in clay pots, but in the Texas heat plastic and glazed ceramic pots will cut down on watering needs.  Experience has shown Ann Marie that scented geraniums survive the Texas summer better in plastic pots.  An all purpose potting soil will work for most herbs, the most important feature is that it drains well.  Containers may be planted with single herbs or a grouping of herbs with like requirements.  Spicy globe basil, scented geraniums, ginger or mints work well when planted singly in a pot.  Some attractive combinations to try are:
          A rosemary standard with greek oregano and thyme at the base
           Marjoram, chives and prostrate rosemary
           Lemon verbena with coconut thyme at the base
           Red Rubin Basil with prostrate rosemary
           Strawberry jars with thymes and marjoram in the pockets and a small
                                                rosemary in the top

The Perennial Border
The perennial border in the front yard is now a year old.  The 'Phalaenopsis' and 'August Renoir' roses are blooming and the 'Paul Neyron' rose has buds.  They were attacked by aphids but lady bugs are beginning to move in and take care of the problem.  Also blooming are the pink yarrow and the French Hollyhock (Malvus sylvestris).  The potato vine continues to grow very slowly but does have a few white flowers.  Newly planted are three Ipomoea 'Margarita', these ornamental sweet potatoes will be allowed to vine their way through the bed adding a trail of their chartreuse leaves where they meander.  The salvia gregii are not blooming yet, but should be soon.  They were pruned back in mid February.    More Photos

Thyme to Use Your Herbs
Thyme is a versatile herb that can add an interesting flavor to many recipes.  When using fresh thyme be sure to strip the leaves from the stem, those woody pieces can be a real nuisance in  food.  If you are drying thyme the best technique is to dry the stems of herb and then gently "crumble" the leaves from the stem.  Start experimenting with thyme by adding a tablespoon of fresh leaves or teaspoon of dry to your favorite recipes.  Here are some ideas to get you started.  Ymmmmm!

White bread with thyme or caraway thyme
Rye bread with caraway thyme
Biscuits with thyme or orange balsam thyme
Muffins with lemon thyme
Sugar cookies with lavender thyme
Fruit sorbets with thyme or lemon thyme
Tea using thyme, lemon thyme or orange balsam thyme