Hungry Like The Duck: In the Garden of Eatin', Baby (Apologies for the trite pun)

Anybody who says that local, organic, or sustainable produce is too expensive needs to be smacked. Okay, I don't typically condone violence of this sort, so maybe they just need to do be learned about the truths. For the low price of a few seeds or saplings, you can grow your own foodstuffs with minimal effort. In early spring 2008, I started clearing out patches of the back yard of weeds, vines, roots, and other purposeless florae. With several patches cleared, I needed to decide what to plant.

This is an important decision to make. Many gardening books suggest certain lettuces or summer squashes because they are easy to grow, but surely the most important guidance, regardless of difficulty, has to be to plant what you love. One of the greatest pains of grocery store shopping is the purchase of herbs. Why must I buy a bushel of parsley if I only need a sprinkle? Worse yet, why when buying other herbs is the cost so exorbitant for such a small quantity? I am a well-known Mojito fiend. I can't get enough of them. Of course, the distinctive flavoring of that delightful Cuban cocktail is mint. Funny, though, how you usually can't really taste the mint in a Julep or Mojito. Why is this? When most restaurants and grocery stores buy mint, it comes from gigantic farms whose sole purpose is to produce vast QUANTITIES of a product as quickly as possible. Agribusinesses use selective breeding and genetic manipulation to achieve these ends, usually at the expense of flavor and aroma. Note, this is the same reason that a rose today indeed does not smell as sweet. So with dilute or flavorless mint, one cannot make a fine beverage (or jerked chicken). The best way to guarantee good flavor, short of complicated soil testing, analysis, and rebalancing, is to start with good genes. Internet stores provide heirloom (unadulterated) seeds and local garden shops typically carry specialty varieties. Additionally, many farmer's market vendors will sell their surplus plants to the public. I planted several types of mint from several sources and it sure did grow like a weed. Plus, when it flowers, it produces beautiful conical shoots.

Having a constant and huge supply of herbs makes spur-of-the-moment cooking and cocktailing a pleasure. All together, I grew marjoram, oregano, sorrel, chives, sage, basil, and seven varieties of mint. Despite my poor soil, they grew well, producing interesting and delightful flavors. Enjoy some photos.