Herbs | The Edible Garden

“Here’s flowers for you;
Hot lavender, mints, savoury, marjoram;
The marigold, that goes to bed wi’ the sun
And with him rises weeping: these are flowers
Of middle summer, and I think they are given
To men of middle age.”

William Shakespeare, The Winter’s Tale (4.4.122-7)

 

It has not escaped my attention that I did not formally introduce my herb bed in the Edible Garden in the bustle of the past year, so here it is – *clears throat* ahem, I’d like you to meet my herb bed.

Apparently along with being considered lucky, it is also practical to keep herbs outside of your kitchen door. The herbs that I currently have growing in my herb garden include evergreen ones such as traditional roast dinner herbs: rosemary, thyme and sage and tender ones great for fish dishes, salads and pasta dishes such as: dill, mint (in a large pot) and oregano. This is (another) area of the garden that I would like to develop this year by expanding the array of herbs growing in the bed. I have some borage seeds on standby ready to be sown this year and I will sow a surplus amount to plant alongside my tomatoes as a companion plant to improve their flavour. 

This is how the herb bed was looking last year in June not long after the brick path had been installed:

The Herb Garden: June 2017
The Edible Garden: June 2017
20170625_104651
The Edible Garden: June 2017

Here is another photo taken from another angle after we had put in the pond, installed the deck and begun landscaping the area:

IMG-20170823-WA0018

 

Last year, I also moved the miniature pear tree that was planted in the Honeysuckle Garden into the middle of the herb bed to add some vertical structure to this area. I really like the way this looks so this will be staying! Here is how the herb garden is looking at the end of Winter this year:

 

I intend to plant cosmos grown from seed in a drift in the grass which edges the pond to add some height to create further rhythm in this area and to gently divide the areas. I also will be sowing larkspur (delphinium) from seed to mingle in amongst the herbs. I have had trouble in the past in both this garden and my last one with slugs eating my larkspurs to the ground, so perhaps utilising the scents of the herbs as companion planting will help with deterring them! Last year I filled in some gaps in the herb bed with snapdragons and hollyhocks grown from seed which was nice, but I want to try something different this year. It would also be good to successfully grow larkspur for a change too.

Let’s hope my plan works! 🙂

 


 

Written by Bethany Wright

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2 comments

  1. Your herb garden is lovely! I would love to grow more kitchen herbs but I don’t think I would use a lot of them. Most of my recipes call for only one or two of the same herbs. I am really interested in growing fruit as it is so expensive to buy in the store. Love your pear tree.
    Kate

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    • Hello Kate, thank you very much! You’re right that most recipes do only call for one or two of the same herbs usually. I think it might be fun to experiment and try some new ones to mix things up. I like the idea of mixing in more herbs in my flower beds and for companion planting too in the future. Yes you should definitely try growing some fruit! Thank you, the pear tree is just a little patio tree. It didn’t give a great yield last year due to transplanting I think but it’s looking great this year so far. Would you consider trying an espaliered tree? That could give you lots more fruit on a small tree. It doesn’t look like I’ll be getting out gardening any time this weekend as the snow has arrived again today! Thanks for your comment and I’m glad you enjoyed reading the post. Bethany 🙂

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