E Dorr

Here’s an idea for your chervil: Melt butter in a small saucepan and stir in the chervil, chives (especially good with garlic chives!) and lemon juice, use this as a baste for lobsters as you grill them (we cut them in half lengthwise and allow them to poach in the chervil butter…. Devine!!!) If you don’t eat lobster, you could use the same baste on roasted or grilled root veggies! Happy growing & eating!

Hi & thanks! I actually have a bunch of perennial herbs already that are between 2 & 5 years old. Rosemary, oreganos, lemon balms, bee balm, mints, chives, sage, thymes, lavender, tarragon…. I love them all just haven’t finished construction of the hugelkultur bed yet. Getting that done soon! Cheers!

I love the concept of perennial vegetables! I plan on filling my hugelkultur bed with them, over time… asparagus, artichokes, cardoons, more sorrel, herbs, etc. Incidentally, large, lemony sorrel leaves make amazing ‘lettuce’ wrap substitutes to fill with tuna or egg salad. (Spicy, larger nasturtium leaves, though annual, can be used the same way) they’re both delicious!