My Aunties’ Kitchen Garden

I grew up maintaining rental properties, so I know a thing or two about durability and low maintenance. If you feel the need for a kitchen garden, but can’t be bothered to keep up with the seasons… or regular watering… or what to cook up with 20 pounds worth of produce, then keep it simple and start with just Rosemary and Chives. I prefer Rosemary ‘Tuscan Blue,” for the long, straight stems. Perfect as spears for seasoning meats, or chop the leaves fine for limitless uses on a variety of potato and poultry dishes. (Thanks Auntie Zina for that simple rosemary garlic potato recipe I use nearly every week!) Chives are another tough staple. They’ll do fine in any small pot and still be green weeks after I remember that they’re in the backyard and might need some water. Just grab a handful and dice up those babies to add to meals during any time of day. That touch of fresh green makes you look like a pro in the kitchen and adds a welcome bit of deliciousness to egg and pasta dishes. (Thanks Auntie Eva for revealing your secret go-to herb… even though I know I have a lot more to learn before I cook up quick, gourmet meals like you can!)

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