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My featured Merit Badge Awardee of the Week is … Erin McBride!!!

Erin McBride (#3762) has received a certificate of achievement in Garden Gate for earning a Beginner & Intermediate Level Herbs Merit Badge!

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“My herb garden this year had sage, rosemary, mint, basil, Greek basil, purple basil, oregano, cilantro, marjoram, chives, and mustard. The sage did not grow very well, so I didn’t end up harvesting it, but it did grow a little. Rosemary, I use for many recipes, such as crockpot rosemary apple chicken, minestrone, and rosemary bread. Mint is used to garnish, and I have plans to make a shrub with it. Basil, I use on pizza; roasted tomatoes, for freezer sauce and any recipe that calls for it. Greek basil, I made pesto out of, and I currently have some drying in my kitchen. Purple basil is drying in the kitchen, also. Oregano is used for roasted tomatoes (freezer sauce) and any recipe calling for it. Cilantro, I use for guacamole and a few crockpot recipes. Marjoram, I will dry for pizza sauce. Chives are used for buffalo turkey burgers, scrambled eggs, and my kids love to just grab a bit and chew on it. The mustard, I’m really not sure what to do with. I planted it because I had the seeds, but the only thing I’ve read about it is that it’s good ground cover and natural mulch for other plants. So I might try that.

I’ve loved my herb garden this summer. It’s right next to our side door, so I see it every time I walk out of the house. It always makes me happy. I love the fact that I’m drying my own herbs. I love that, for a little while longer at least, I can just walk out my back door and snip some rosemary, chives, or basil. Most of what I need is right there. I have all the usual suspects herb-wise for my recipes, and that’s so convenient and wonderful.” Continue reading