No, no and no. You don’t need to have a garden to create a small green edible corner. No, you don’t need to be extremely patient to take care of your plants, no, you don’t need to spend a year taking care of them, but yes, you need a tiny green thumb to be sure you’re not gonna kill your herbs because you forget to wet them.
Since I’ve discovered my cooking skills and cooking passion, I understood that, in order to create a good and tasty dish, you need herbs. When it comes to herbs and spices, here in Transylvania, people don’t use them very often, but they still have some favorite green little treasures to flavor their food. Dill in green pea, with carrots and chicken stew, tarragon, they use especially in “ciorbe” (borsh as many know them) and we keep it over winter, in jars, filled with white vinegar. Another herb intensely used in Transylvanian space is thyme, and we put it into sarmale (our traditional meat, rice and cabbage rolls), in the fresh cabbage salad in all the dishes with cabbage if I think well, some other beloved herb being parsley, lovage and bay leaves we usually put in our tomato sweet sauces for meatballs.
If you ask me, I don’t have any parsley or dill in our garden, cause I hate dill and Laurentiu hates dill and parsley, but I do have basil and Greek basil (a herb considered magic around here), winter thyme, lavender (I have in plan to make ice cream with), marjoram, sage and, yes, tarragon.
The herbs are perfect when dried, but brilliant when they are fresh, that’s why, no matter how much space you have around the house, some window box, small pots in the kitchen counter, a balcony, a tiny, medium or big garden, don’t forget about them. Plant what you love and you’ll like your food more. I guarantee.