Lasagna Pot

No silly, I’m not growing lasagna in a pot. But I am growing some herbs that I love to use in lasagna in the same pot. So I named it my lasagna pot.

I’ve got basil (tall little leaves in the back), thyme (thin tall stalks to the left), and oregano (large leaves that are plotting a pot takeover) all growing together in a large circular planter next to my garden.

From the looks of things, I might need to do some harvesting soon!!!  I will likely make a pesto sauce and then freeze it. Stay tuned and I’ll let you know what I did with it all!

Got any “must grow” herbs in your garden?!? What do you do when they start to take over?


  1. says

    My basil finally took off and looks great, I need to make some pesto too. I will have to freeze it cos there’s only me likes it on pasta. Actually I’d like to try a tomato and pesto pizza soon too, like the one in the PW cookbook :) I need to take pics of my garden, I haven’t been updating it like I should.

  2. Jodi says

    My basil took off too, I just spent about an hour cleaning & prepping it to be dried. I probably have enough for 3 more batches, will make 2 batches of pesto too. I read a good idea to freeze into ice cube trays for small uses, like in place of mayo on a turkey sandwich.

  3. ATL Cook says

    I froze a dozen servings of pesto a few weeks ago. Put 2Tablespoon dollops on Press and Seal; looks like ravioli. Rolled it up and put in a freezer ziplock bag. Need to make 5 dozen more.

    I freeze thyme–wash, dry, and put in freezer pint ziplock. Remove a few pieces as needed.

    Experimenting with lemon thyme. Mmm

  4. says

    I’m not having much luck with my herbs. They don’t seem to be growing very much. My favorite is rosemary – I’m addicted to the stuff! I’ve got some lemon thyme, too, and some cinnamon basil. Mine are mostly in the ground, and nothing is threatening to take over – – not even the mint! I guess I just have a brown thumb! :0)

  5. Dee says

    Chives. I love chives! I scattered some seeds next to my back door one year and they really took off. They grow fast and spread and keep coming! I use them in so many things and could not live without them now!!

  6. says

    Well I don’t have to worry about my cilantro. My cat Quinn eats it and therefore kills it, so it never really grows over. We use our chocolate mint on vanilla ice cream with strawberries, and I use the lemon thyme on salads.

  7. says

    That is beautiful! Plus, I love the idea of a Lasagna Pot. This year the bunnies took care of thinning out my oregano and mint pots, but normally I try to keep them under control by cutting back huge bunches and drying them. (Gather the stems at the end in a rubber band. Hang upside down on a cabinet handle for a few days, and then harvest the dried leaves.)

    I don’t have any chives this year, but now I wish I did!

  8. says

    Also, what kind of basil is that? I know there are tons of varieties, but I don’t think I’ve ever seen any with small leaves like that.

  9. says

    Currently I have Cilantro, Dill, Basil, Parsley, chives, and Thyme growing in the garden. Out of those the only ones I consider MUST HAVES are the basil and Thyme. We use a lot of basil (My son makes a lot of homemade pizzas) and Thyme is just my most favorite smell in the world, so even tho I don’t use it in cooking, I love having as much of it in the garden as I possibly can!

    ~Kelli @ Smidgens

  10. Lauren says

    On one of our moves we were given a salad pot as a housewarming — still one of my favorites ever!

  11. says

    Love this recipe for pesto! It makes a killer spread for sandwhiches…
    Basil Pesto:

    2 C fresh basil leaves
    1/4 C toasted pine nuts (I used slivered almonds because it was what I had and it was GREAT!)
    2 garlic cloves, peeled (I just put mine through a garlic press and toasted it with the nuts)
    1/2 tsp salt
    1/4 tsp freshly ground black pepper
    1/3 C (about) extra-virgin olive oil
    1/3 C grated parmesan (I just used the regular old stuff you buy in the bottle and keep in the fridge, nothing fancy)

    If your nuts aren’t already toasted, heat a skillet over medium heat, add a little olive oil and toast your nuts and olives together for just a few minutes. In a blender (I used a small hand blender we have because it seemed to be better for the amount I was making) pulse the basil, nuts, garlic, salt and pepper until finely chopped. With the blender still running gradually add enough oil to form a smooth and thick consistency. Transfer to the pesto to a medium bowl and stir in 1/2 C of cheese. (The recipe doesn’t call for it, but I then had to add more olive oil because the cheese soaked up all the moisture in the original mixture!). Season with more salt and pepper if needed. (The pesto can be made 2 days ahead. Cover and refrigerate).

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