|Project by justjoel||posted 287 days ago||748 views||0 times favorited||16 comments|
I knew I wanted to do something different with this area this year, rather than basically nothing like last year – so Gnorman and I put our heads together and came up with an herb/tea garden. I did a little research online and found many pictures of pretty English herb gardens, all sectioned off and carefully coiffed, and then created my rough version.
(from last year)
In this maybe 3ft by 10ft space I have:
• Cilantro (slo-bolt)
• Dill (two kinds)
• Basil (Renee’s Scented Trio – Cinnamon, Mrs. Burns Lemon, & Red Rubin—-plus I filled in gaps where the seeds didn’t take with Genovese)
• Garlic Chives (barely showing in two front sections)
• Mint (from last year)
• German Chamomile (only 3 spots sprouted, and no flowers yet)
• Nasturtiums (“Creamcicle”) (took the place of some true, Irish Shamrocks that didn’t germinate, but they haven’t flowered yet either)
And in one smallish, long planter I have:
• Winter Savory
• Greek Oregano
Plus a few ornamentals in other pots.
I added the A Grappoli D’Inverno tomato next to the pergola trellis because I had nowhere else to put it – same with some viola starts. I stuck the Lovage and Sage to fill in holes where seeds didn’t take – they don’t match their habitat foliage surroundings well, but I didn’t want the holes there, they added to the variety, and were on sale along with the trio in the long planter.
The vine going up the fence this year is a Cardinal Climber, but no blooms just yet.
The mint is a bit insistent that the space belongs to it alone, but I cut it back often, sometimes offering it up to the Garden Gods in the fire pit (making the whole backyard smell of mint), or rub it on my shirt to mask that I’ve been working in the garden all day.
The cilantro is, in our home, the least liked and therefore the least used of all of these so far, which means it is also the fastest growing of all the newcomers. Maybe Gnorm has roots in Mexico; I’ll have to ask him (or check his bottom).
I’ve taken several cuttings of Genovese Basil (from my other “Basil Fields”), and Mint, Cilantro, and Lemon Basil from this garden, and shared them at work; they never last long. Seems the Mint is quite popular with the college students that work in our office – they use it for something called a “Mojito.” Kids these days…
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