A new little spot was created in the trellis garden and called Herb’s Place. I don’t know if the mail carrier will drop by with any mail, but there are going to be lots of herbs.
An old mailbox was painted and decoupaged to add to this area. I just love whimsy in the garden. On various trips to garden centres, farm stands and other gardens I’ve noticed the groupings of herbs growing happily. I took the ideas I saw and made them my own by changing them up a bit and creating another garden area.
In the mailbox is a pot of basil, and there is also feverfew, oregano, parsley, chives, garlic chives and dill growing in this area. Did you know you can grow more basil plants with cuttings that have been rooted in water. Once the roots are a few cm long you can transplant it into a pot, but be sure to keep the water changed every few days. There are lots of things you can do with basil:
- snip off the leaves and add to salads
- add it as a topping to homemade pizza
- add it to sauces, especially pasta sauce
- use as a garnish
- make pesto
Naturally you should wash all basil well in cold water before using. Tearing instead of chopping gives more flavour. You can even freeze basil leaves for use in the winter months.
Parsley comes in many cultivators, curled, common and flat/Italian are some of them. The root, seeds, and leaves are edible. It can be used as:
- a garnish
- a breath freshener
- added to a marinade
- added to a salad
- add to homemade dressings
- added to pesto
- parsley sauce (used in pie & mash shops in the past)
- add chopped to all sorts of recipes
- freezes well for winter use
I love parsley in the garden as it also attracts the swallowtail butterflies, which lay caterpillars which hatch into more butterflies. Be sure to check the parsley you pick to be sure there isn’t a caterpillar on it. Of course those caterpillars will munch the leaves.
I’ve got chives at Herb’s Place too, including garlic chives. The photo below is from the fall when the garlic chives bloom and produce oodles and oodles of seeds.
Both are edible, and delicious washed and chopped and added to salads. Garlic chives have flat leaves while regular chives have rounded/tubular and hollow leaves (just in case you don’t know the difference)
Regular chives have mauve flowers in spring and garlic chives have white flowers in early fall. Both types of chives will drop seeds and produce prolifically. If you don’t want the plants to spread, just snip off the spent blooms before the seeds set and drop. Chives are early growers in the spring and that is a good time to divide the clumps. I frequently give these plants away as after awhile you only need so many in the garden.
Mint grows at Herb’s Place too and last year I contained it in an old sink as it can be a very invasive plant. I still find it popping up in other parts of the garden where it grew a long time ago. Some uses for mint are:
- added to salads
- dried for making tea
- add leaves to yogurt and smoothies
- make mint sauce
- add to pesto
- add to water to make a refreshing drink
- freeze in ice cubes
I have spearmint, peppermint and chocolate mint but it also comes in all sorts of other varieties. There is also pineapple, lemon, lavender and of course cat mint!
I use mint leaves frozen in ice cubes to add to water, cold or boiling, for a refreshing drink.
Sage and lavender haven’t moved into Herb’s Place yet, but they will be moving in the fall.
Although not an herb, scarlet runner beans grow in bottomless pots up a trellis at the back of Herb’s Place. I’ve been growing these for years in my garden, since 1981 to be exact. My original seeds came from my Uncle Joe’s garden in England and it is my way of remembering him each year with plants that are descendants from those original seeds.
Other garden areas:
- back tree garden
- bridge garden
- farmyard garden
- fence garden
- front diamond garden
- front shade garden
- Herb’s Place
- honeysuckle garden
- sign post garden
- trellis garden
- windmill garden
What herbs do you grow in your garden?
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