Herb Planting

Every year I do a container–or containers–of herbs on the stone wall right outside my kitchen. I have herbs growing elsewhere on the property , although this winter was so cold–and without snow cover when it was the coldest–that I lost a lot of things that had been planted for years–thyme, sage and possibly my lemon balm all bit the dust.  At the moment,  the only thing that I see coming up are chives and ornamental oregano.

I even lost 2 standards that I wintered on my sun porch and I may have lost my bay plant that wintered there as well– it’s definitely winter burned or cold burned. We’ll see.

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So I have some “opportunities. ” I was able to find this nice tender lavender standard (lavendula stoechas ‘Anouk’). 

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Then I found these organically grown herbs. I was thrilled about that.

Even though none of this can go outside in my climate for another month (with the exception of the parsley,  which could go out now if I hardened it off) I think I will plant this all together. The mint will make a nice “spiller,” the standard will be my ” thriller,” and the basil, rosemary and parsley will be the “filler” plants .

This is exactly why I got the 5 gallon fabric pots.  This combo will need lots of root space!

3 thoughts on “Herb Planting

  1. tonytomeo April 16, 2018 / 3:17 pm

    That is a nice lavender plant. Is Spanish lavender used like the other lavenders? It is the most popular here because it does so well in the garden, but those who use it for culinary purposes grow the other specie. I never bothered to ask about the Spanish lavender. I know of someone who happens to prefer the fragrance because it is not as ‘chemical’ as the others.
    We have our own bay laurel that grows wild here, but it is very different (and a different genus) from the classic bay tree that is used for culinary purposes. It ‘can’ be used, but has a stronger and more pungent flavor and aroma. (Ick!)

  2. gardendaze April 16, 2018 / 3:56 pm

    Honestly I am not sure. For me, lavender is strictly a fragrance and tactical thing: I grow it so that I can touch it, breathe it and touch it and then sniff my fingers and inhale the wonderful scent. I don’t use it in cooking or as a garnish or to flavor lemonade or ices or anything like that. It probably sounds like a terrible waste, but I so enjoy the plant anyway. It’s probably like the human version of catnip for me!

    Karla

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