Here are the contents of the raised beds (pictured above, in clockwise movement):
#1 Bok Choy, a stir-fry indispensable; Lemon Verbena, a must for white wine; and Lovage, a celery-flavored perennial.
#2 Flat-leaf parsley for flavor and garnish; lavender ‘Munstead’ for icing cupcakes; common sage, which I fry as an appetizer, and cilantro for salsa verde.
#3 Green leaf lettuce, purple sage for who-knows-what; French tarragon for sauteed mushrooms and herbal mayonnaise; pelargonium ‘True Rose’ for vodka drinks, and rosemary for shirred eggs.
#4 Red oak-leaf lettuce; oregano and thyme for pizza and pasta sauces; winter savory for winter stews.
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