Thumb's up for Colorfield Farms

I've been planting herbs for years. I've found I just can't beat the pleasure I get from watching edible landscaping grow at my back doorstep and the pleasure of snipping away, when I need it.

Usually in the spring I stock up on the half-dozen I use most often - thyme, mint, basil, rosemary, dill and parsley. I keep it simple.

My edible plants call for a little watering, a daily look-see and a few encouraging words.

By the end of last summer, my basil had grown spindly, and the mint that once bounded in all directions had started to thin. But not my tough lemongrass. After planting a few dozen stalks a year ago, I'm the proud owner of two tropical beasts.

I recently made my annual trek for herbs a little later in the season than usual. This year, I headed out to Colorfield Farms in Wimauma and asked owner Anne Pidgeon if it was too late to get my annual herb fix in the ground. She said in this part of Florida most herbs can be planted year-round, although some, such as the basil and culantro I brought home, require afternoon shade.

Anne's property is gorgeous.

I wandered the aisles - a riot of color - studying what was there and looking for unusual plants. The biggest surprise? A specialized nursery that smacks of the exotic, with its almost 40 varieties of mango. Anne said she is preparing for a mango festival on site in July. No date set yet, but I'll keep you posted.

Colorfield Farms has a huge selection of carefully labeled native wildflowers, citrus trees, butterfly plants and herbs.

If you're any kind of plant or herb lover, I strongly urge you to make a morning of it and go explore this fabulous garden center.

If this column has inspired you to dig in the dirt, and you'd like to learn more about how to use culinary herbs, my friend Shari Mereness will be demonstrating Growing and Cooking with Herbs at the South Shore Gallery in Apollo Beach on Sunday. She also will show how easy it is to plant container herb gardens.

Chef Shari will prepare some of her favorite herb dishes, with foods for sampling and recipes to keep. While you're there, take a look around the gallery at the original serving pieces and kitchen utensils.

Reservations aren't required but would be appreciated. Call the gallery at (813) 645-0483. Maybe I'll see you there.

This week's recipe is one of Anne Pigeon's favorites - herb-roasted potatoes. She makes this dish often on her grill pan or in the oven.

HERB-ROASTED POTATOES

2 pounds new red or baking white potatoes

2 to 3 teaspoons olive oil

Fresh herbs: rosemary, thyme, key lime basil, French tarragon, parsley, cilantro, sweet basil

Kosher salt

Preheat a gas grill or oven to 375 degrees. Cut and quarter potatoes, then place in a large bowl. Drizzle potatoes with olive oil.

Finely chop 3 to 4 tablespoons of fresh herbs, using two or three from the above list.

Spread potatoes on heavy sheet pan or grill pan and roast for 25 minutes or until done. Sprinkle with kosher salt.