I’m starting my indoor herb garden with basil and oregano. I love fresh basil on Italian dishes but hate paying the high cost of a little clamshell of fresh basil at the store. And while I’ve never cooked with fresh oregano, I find myself reaching for the dried oregano often for salad dressings and sandwiches. We already enjoyed a few leaves of each on last night’s pizza.
They’re situated near a south-facing window that’s been letting lots of light in as we get into autumn. I just hope I can keep these little guys alive despite my lack of a green thumb.