To make one pot of some dishes you’re looking at $3-$6 of herbs from a grocery store (if they have them at all), when growing my own we’re talking pennies.
Just as important to me is flavor and convenience. My own stuff tastes like the real thing, and I know it’ll be there every day.
When I trim the herb monsters back, I give those trimmings to my neighbors since I can’t use all I grow.
Oh and I grow everything inside, in the old “TV space” (since it’s useless anymore) using self-contained little hydroponic setup (Aerogarden knockoff).
I grow an entire wall of basil. Not even exaggerating. It’s an 8’ long row with about 15 plants of different varieties, which get 3-4 feet tall. By the end of summer I’m clipping a whole pound per week just to keep them from flowering. I give away gallons of pesto for thanksgiving and Christmas. If I cared I could probably make legitimately a couple thousand dollars at the farmers market if I wanted to.
It’s a completely different food from the canned pesto you get at the store. It’s actually kind of funny because on the day I process the basil, the pesto will taste bland because I’m just so saturated by basil scent. But the next day it’s like nothing I’ve had from any can or even any restaurant, and that flavor lasts for months frozen.
Herbs are a massive saving if you cook.
To make one pot of some dishes you’re looking at $3-$6 of herbs from a grocery store (if they have them at all), when growing my own we’re talking pennies.
Just as important to me is flavor and convenience. My own stuff tastes like the real thing, and I know it’ll be there every day.
When I trim the herb monsters back, I give those trimmings to my neighbors since I can’t use all I grow.
Oh and I grow everything inside, in the old “TV space” (since it’s useless anymore) using self-contained little hydroponic setup (Aerogarden knockoff).
I grow an entire wall of basil. Not even exaggerating. It’s an 8’ long row with about 15 plants of different varieties, which get 3-4 feet tall. By the end of summer I’m clipping a whole pound per week just to keep them from flowering. I give away gallons of pesto for thanksgiving and Christmas. If I cared I could probably make legitimately a couple thousand dollars at the farmers market if I wanted to.
It’s a completely different food from the canned pesto you get at the store. It’s actually kind of funny because on the day I process the basil, the pesto will taste bland because I’m just so saturated by basil scent. But the next day it’s like nothing I’ve had from any can or even any restaurant, and that flavor lasts for months frozen.