When I cook I take longer herb cuttings than I need. I use the lower leaves of each cutting and leave the top parts on the stems to set root near a source of indirect light.To the right of tonight's victims (lemon balm & lemon thyme-which is a lot easier to propagate than the regular thyme) is some freshly grated lemon and lime. When I need citrus juice I save the peeling for other meals. That way I don't have to use taste-less store-bought stuff.
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