After moving onto a five acre property last summer that had been wild for at least nine years and needed tons of work (including renovating a 1919 hog barn into a house) of course one of the first things we did was put in an herb garden. Situated on a gentle slope on the south side of the house - uh, barn - it is visible from the newly installed kitchen and dining room windows and handily accessible when I need ingredients.
After removing the brush and weeds with "The Beast," a beefed-up push bush-hog (how appropriate!) then the lawn mower, we used a rope to delineate the shape we wanted, then dug out the grass and roots, shaking the soil back into the garden area. At the center of the oval space we placed a three-tiered fountain we'd brought from our previous home, and at the back three wire trellises from a yard sale we attended at a new neighbor's home.
As it was late in the season, we decided to purchase plants at our local feed store/nursery rather than start from seed. At the back of the bed we planted an arc of five Lavenders, in front of them went green and red leaf lettuce (did I mention I prefer diversity in my gardens?) oregano, thyme, dill, basil, rosemary and a yellow rosebush followed.
A few months later we had friends over for dinner for the first time at our new location. Never mind we were still living in our camper, alternatively cooking in the tiny kitchen and at our firepit, we had a great time having fresh salad and enhancing the barbecued ribs with rosemary and the green beans with thyme. Making the herb garden a priority made this place truly feel like home.
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