There is no comparison to the incredible added flavor of fresh herbs to your cooking.
The pleasure of growing and using these aromatic and health-giving plants will excite and enhance your life.
This garden layout is eight-feet wide, easy to reach from all sides with two stepping stones to reach the middle.
In your new herb culinary garden, there are the best and most popular herbs for cooking.
Some are perennial (P), which means they are hardy for our winters and come back every year. Some are annual (A), so you will have to replant every year.
There are 12 varieties in the design:
Basil (A), Dill (A), Sage (P), Oregano (P), Chives (P), Parsley (P), Rosemary (P), Creeping Thyme (P), Marjoram (A), Tarragon (A), Pineapple Sage (A), Coriander (Cilantro) (A)
Let’s get started!
PLocation
Make it easy for you to harvest. Just steps from the patio? Close to the kitchen? You might even want to protect your herbs from wind, so you may choose close to the fence or side of your home.
PSite preparation
Assess your site. How much sun does it get? Most herbs, especially popular culinary ones, perform their best when they get at least eight hours a day of sun (“full sun”). Many, however, will thrive in much less.
PPreferred pH Range
Most herbs will grow in a very wide pH range between 5.1 (strongly acidic) and 8.5 (alkaline) but most prefer the range between 5.5 to 6.5 (mildly acidic).
Let’s talk about harvesting and how to use your herbs.
PHerbal Harvest!
1. Once your plants are established and in full growth, pick healthy leaves early in the morning after the dew has dried.
2. Place clean herbs in a brown paper bag, store in a dry, dark cupboard. Shake bag occasionally to promote even drying.
3. Within two or three weeks, you can crush leaves, remove any stems and store in your favorite jars.
PUsing Herbs
1. When using fresh herbs, clip leaves from the plant after the morning dew has dried for best flavor.
2. Experiment with different herb combinations, as there are no set rules.
3. Fresh or Dried herbs can be interchanged in a recipe. Use twice as much fresh herbs as dried.
-by Yvonne, The Plant Lady
