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Kitchen Herb Garden

Feb 07, 2012

Towards the end of spring we opted to renovate a neglected garden bed outside our kitchen. This bed had seen better days and with the redirection of an access path it meant that the shrubs and ornamentals that once dressed it were no longer relevant.

So, we stripped the bed bare and rebuilt the walls to raise it above the path. This would hopefully ensure that the beds would no longer be a boggy mess but allow the soil to drain well.

As all gardens require a water source the next ticket item was to detour the current irrigation. This bed would no longer have to compete for mere droplets. Instead, four micro-irrigation heads pierced the soil's surface ready to tackle any mention of drought.

And speaking of soil, we ammended it with some organic fertiliser. This was the stuff that dreams are made of and with a loamy, friable soil itching for some plants the next step was obvious - we needed herbs.

Now, in the past I've opted for herbs that look great or seem to offer that exotic edge to the garden. This time, I was a little wiser. I determined that herbs that I was going to use was far more important. So, Bergamot, Chamomile, Borage and a raft of other nice-but-not-so-useful herbs didn't get a guernsey for this bed.

Instead, Vietnamese Mint, Basil, Fennel, Oregano, Thyme (Common and Lemon), Rosemary and Lemon Grass - to name a few - were the herbs of choice. The reason: they're herbs that are often used in our cooking.

For Italian dishes (pizza's, pasta etc) Oregano, Sage and Rosemary are often sought for. While our Asian dishes call for Basil, Vietnamese Mint and Lemon Grass. With this mere six in the kitchen herb garden there aren't many dishes you can't create - and the savings from buying supermarket herbs is astounding.

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