Rosemary is another herb I’m fond of, and I make a point of getting several varieties. I also try to pot one plant up and keep it going over the winter. It actually survives better than mint as a potted plant.
I like it in numerous dishes, but it’s especially good with lamb. I also cook delicata squash by cutting it in half, brushing the cavity and cut surfaces with olive oil, and tucking a sprig of rosemary in the cavity before microwaving.
Here are the four varieties I found this year.
And just to prove that herbs aren’t all I grow, the first white iris (a white variant of the local wild iris) opened two days ago.