Herb Garden Plans
January is not too early to start planning for the new gardening season. As seed catalogs begin pouring in, thoughts quickly turn to transformation, warmth, bounty, and life.
This spring, my main focus will be on planning and organizing my herb gardens. We have two permanent raised garden beds where our perennial herbs—oregano and thyme—thrive. Parsley, though technically a hardy biennial, isn’t expected to survive Wisconsin winters. However, we’ve been fortunate to see our parsley plants regrow for about three years before they need replacing. These three herbs are staples, requiring no preparation.
Oregano/Thyme in the garden Photo By: Michelle Patrick
The herbs I need to plan for are basil, rosemary, dill, and any new varieties I’m interested in trying. Basil is heavily used in our home, so we always overplant to ensure we have enough to harvest. Any surplus basil is happily shared—everyone loves it! Rosemary is primarily used in blends, so we plant two bushes as a backup. I also grow a few dill plants because I adore their fragrance; nothing beats leaning into their fresh scent in the garden!
Dill in the garden Photo By: Michelle Patrick
In past years, I experimented with variations of basil and thyme, but I’ve learned not to sacrifice precious garden space for things we don’t love. This year, I’m deciding whether to start seeds under the grow light in our basement or purchase live organic seedlings. Two local health food stores, Good Harvest and Health Hut, sell great options, and when I can’t find what I need there, I head to Home Depot. I’ll keep you posted on which route I choose.
For the first time, I’ve made significant use of our annual herb supply. I’ve found a couple of methods for preserving them that work beautifully. Both are a bit labor-intensive, but I love the process.
The first method is dehydrating herbs. This requires being ready to harvest at a moment’s notice. I’ll share more details when I begin my first batch, but here’s a quick overview: Herbs should be picked early in the morning, after the dew has dried but before the sun gets hot. Regular harvesting keeps plants producing, potentially for up to nine months. After picking, I rinse the herbs thoroughly, run them through a salad spinner, and inspect them carefully (with reading glasses if needed!). Once clean, I layer them in the dehydrator, where the process takes 4-10 hours.
The second method involves chopping the herbs finely and freezing them in ice cube trays with olive oil. I make separate cubes for individual herbs and a blend of multiple herbs. Once frozen, the cubes are stored in labeled freezer bags. This method has been a game-changer for cooking, offering fresh, vibrant flavor that store-bought herbs simply can’t match.
This year, I plan to dive deeper into all things herbs—recipes, DIY projects, gardening tips, and even lessons from my successes and failures. Below is a list of 20 uses for homegrown herbs that might inspire you to grow your own:
| Uses for Homegrown Herbs | More Herb Inspiration |
|---|---|
| 1. Infused waters with fruits, veggies, and herbs | 11. Allow to go to seed and replant |
| 2. Homemade bitters, shrubs, tinctures & oxymels | 12. Tea blends |
| 3. Herb compound butter | 13. Ingredients in cooking |
| 4. Dried herbs | 14. Herb blends |
| 5. Homemade salt blends | 15. Garnishes for cocktails and mocktails |
| 6. EVOO dipping sauces | 16. Bath infusion tea bags |
| 7. EVOO-marinated cheese | 17. Aromatherapy |
| 8. Room sprays | 18. Bug repellents in the garden |
| 9. Baked into bread and focaccia | 19. Frozen herbs for meals |
| 10. Herbal essential oils | 20. Fresh pesto, salsa, and more |
I’ll be sharing tips, tutorials, and recipes throughout the year to help you make the most of your herb garden. Stay tuned for more herbal ideas this coming year.
Today, I’m sharing my grandmother’s Pizza Casserole recipe. This dish was a beloved staple in her home, cherished by everyone who had the pleasure of tasting it. Over the years, my grandmother began catering almost exclusively to her family’s meal requests. If you were visiting, you could count on her asking what you wanted or were craving.
While her generosity was truly remarkable, as she aged and her health declined, I struggled with the effort I knew it cost her to keep up this tradition. Those were difficult times—deciding whether to let her express her love in the way she knew best or to step in and transition to taking care of her instead. We found a compromise. I would take turns with her by ordering pizza or bringing a meal that we could make together.
The memories of walking into her home, especially her kitchen, are deeply ingrained in me. The smells, the sight of her delicious creations—oh, how I miss it. That’s why I continue to prepare her recipes. It’s not just about the taste but about the incredible feeling of being transported back in time. For a fleeting moment, I’m there with her again.
Being with her was like being wrapped in unconditional love. My cousin once described my grandmother’s love as making you feel like you were the only grandchild—even though there were seven of us. That couldn’t be more true.
In a world like ours, such refuge is rare and precious. When it’s gone, it leaves a chasm of loss. This is why preparing her meals feels so essential; it’s a way to honor her and keep that connection alive, especially for those of us who have lost so much.
Pizza Casserole Recipe
Ingredients:
- 1 lb. cooked ground beef (your choice)
- 1 green pepper, chopped
- 1 small onion, diced
- 2 cans tomato soup
- 1/2 tsp oregano
- 1/2 tsp onion salt
- 1/4 tsp pepper
- 1/4 cup Parmesan cheese
- 6 oz (dry) wide egg noodles, cooked and drained
- 1/4 cup shredded Colby cheese
Supplies:
- 9x13 casserole dish
- Kettle
- Cheese grater
- Cutting board and sharp knife
Instructions:
- Cook the ground beef and drain the excess grease. Add the onion and green pepper to the skillet and simmer for 15 minutes, or until the vegetables are slightly softened.
- In a large bowl, combine the tomato soup with the beef and vegetable mixture.
- Boil the egg noodles according to the package instructions, then drain. Spread the noodles evenly in the bottom of a greased 9x13 casserole dish.
- Pour the meat sauce over the noodles.
- Sprinkle the Colby cheese evenly over the top, followed by the Parmesan cheese.
- Cover the dish with foil and bake at 350°F for 35 minutes.
Enjoy this dish and the warmth it brings, knowing it’s not just a recipe but a cherished connection to a loving legacy.
Before I post the finished product images, I feel compelled to share my thoughts honestly. This recipe doesn’t entirely align with my usual cooking style. I love using from-scratch ingredients and whole, natural foods. Incorporating Campbell’s soup felt a bit contrary to that approach. Don’t get me wrong—I love Campbell’s soup, but I’m not a fan of the ingredients list.
That said, this is how my grandmother, her sister, her mother, and many women of their time made it. We need to remember that in the 1940s, big food companies were heavily marketing to women who were working outside their homes while their husbands were possibly away at war. There was a significant push to make meals quicker and more manageable.
As much as natural food enthusiasts hate to admit it, Campbell’s soup as a sauce does get the job done. I have a bit of a love-hate relationship with cream of mushroom soup—there, I said it! I’ve made my own version from scratch, but it’s always missing that signature “Campbell’s kiss.”
In the spirit of honesty, I would personally swap the soup for my homemade tomato sauce as a base. It’s just a can of plain organic tomato sauce, my frozen fresh herb and olive oil cubes, some leeks, and a pinch of salt and pepper. But even then, it wouldn’t quite resemble my grandmother’s table—the smells, the love, and the taste that make her memory so special.
Interestingly, I discovered four separate recipes in our family history, each written in different handwriting—my grandmother’s, my great-grandmother’s, and two from unknown women. My great-aunt Lois was the original author of this recipe and introduced it to her sister and mother.
I’m absolutely loving this journey of revisiting my grandmother’s table—more than words can express. However, next week, I’ll be switching things up entirely. I’ll share one of my own recipes, write my first post on photography tips and tricks, and dive into a discussion about books, books, books.
Until next week,
Warm regards,
Michelle
All photos @copyright Michelle Patrick Photography LLC.
White Herbal Still Life Collection Photos By: Michelle Patrick