Thanksgiving is looming on the horizon. Amid the flurry of house cleaning, decorating to welcome guests to the feast, shopping and pre-prep of side dishes to avoid the frantic crush of the big day is checking the supply of garden herbs. These herbs go into our traditional fragrant sage dressing, roasted root veggies, beets, sweet potatoes, rutabaga, parsnips and carrots as the aroma of roasted turkey fills the house. It provokes eager comments of “Is it ready yet? When can we eat?” while nonhelping, tidbit sneaking, in-the-way lurkers are shooed out of the kitchen so dinner can be served with the least interference.

While we don’t grow those veggies for our bountiful harvest meals, instead relying on farmers markets for organics, the herbs that go into them — the part that adds the savory

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