Community Greens

People of all colors discussing evergreen ideas.

Growing Herbs & Roasted Potatoes with Herbs


If you grow vegetables and don’t grow herbs you are missing one of life pleasures. Fresh herbs offer so much more flavor it’s really hard to imagine not using them if you are already a grower. If you can grow food or flowers you can certainly succeed at growing herbs even on your window sill. Here are a few tips on Growing Herbs:

  • Lavender, thyme, rosemary, and sage—need a lot of sunshine.
  • Most sun-loving herbs are particularly sensitive to overly damp roots.
  • Soft, leafy herbs like chives, parsley, mint, lemon balm, cilantro, tarragon and oregano can do well in slightly shadier spots.
  • However, basil and dill, which are soft-leaved, require full sun.
  • Mint(s) really thrives in shadier gardens.
  • Herbs used most often in the kitchen include chives, thyme, rosemary, basil, sage, oregano and cilantro. Italics indicate full sun required.
  • Full sun usually means 5 hours or more a day. If you get less than that (2-3), try anyway and see what works.
  • If you get no sun, stick with the herbs that do well in shadier spots.

I like this Roasted Potatoes with Herbs recipe because, unlike many others, it uses fresh herbs.

Roasted Potatoes with Herbs

Ingredients (Makes 8 servings)

4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges

1 cup chopped shallots (about 5 large)

1/2 cup olive oil

1 tablespoon coarse kosher salt

1 teaspoon ground black pepper

6 tablespoons chopped fresh parsley, divided

4 teaspoons chopped fresh thyme


Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)

Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.


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