Since I do not seem to be a very prolific gardner, I thought I might convert our vegetable garden (read dead plants) into an herb garden.  Possessing my father’s tenacity, I refuse to fail … I just thought I might simply try a different method.  Behold!  You my friends are looking at my humble herb garden in all its raised glory!  It might be hard to discern, but at the very back are scallions (I ADORE them,) and on both the left and the right sides are spinach.  I forget what type they are; I was stunned when a neighbor of ours called them out by name.  I was doing well just to know they were spinach.  In the very center you will see mint growing, which I love for tea … and for “killing” the taste of water.  To the left underneath are some rather scrawny oregano plants (I’m trying) and to the right in the bottom corner is a type of “creeping” rosemary.  Completing our somewhat circuitous clockwise circuit in the upper right corner is my solitary oregano plant.  It is all organic, from the plants, to the fertilizer, to the soil.  And they are all still managing to survive in the merciless Texas heat and despite my novice clumsiness.  It may seem paltry, but it is a lot for me.  The American vegan physician and creator of NutritionFacts.org, Michael Greger, said, “Ounce for ounce, herbs and spices have more antioxidants than any other food group.”  So my family may not have any vegetables from our garden as of yet, but at least they will have herbs.  Since I have apparently failed with our vegetable garden, I hope to be more successful with our herb garden.  And, in the process, maybe I will be able to grow a green thumb.