How are your gardens coming along? I am away from mine this week, but when I left the vegetable garden was coming along well (despite an attack of cabbage worms along with our cucumber beetles) and I had just finished getting all of the annuals into the flower gardens. When I return I hope to be greeted by lots of flowers (and hopefully not too many weeds!)
This will be my last post in the herb garden series. These final three are the last that I have grown for at least a year, although I have included a list at the end of what we are experimenting with this year. As always, if you have any herb tips to share, or if you grow an herb I haven’t included in this series, please let us know in the comments!
In the garden: I grew lovage for the first time last year in a pot on our sunny deck. This year I planted it directly into the vegetable garden, in a section that receives partial shade, as it prefers. Although it is a perennial, it will be grown as an annual in its current location as we like to rotate our veggie crops each year. I have not attempted to grow lovage indoors, and with its rather tall size, I probably won’t attempt it any time soon!
In the kitchen: lovage is similar to celery in taste and the leaves can be used anywhere you would use celery – salads, sauces, soups, stews, etc.
In the garden: This perennial has grown extremely well in my partial-shade garden. I am not sure which variety I grow, although it is a small variety (about 1 ft tall.) Although I have never brought mine indoors, I have read that these smaller varieties grow very well in pots with a little sun each day.
In the Kitchen: lavender isn’t often used for eating (although I have had lavender tea before) but the dried leaves and flowers make beautiful potpourri, sachets, or sleep pillows.
In the Garden: Mint is a vigorous perennial that will easily take over your whole garden! It grows very well in pots (which is how I grow mine) although I have read that you can also sink a pot down into the earth if you would like to grow it in your garden yet keep it confined. My plants also do well overwintering indoors, although they do tend to get “leggy” due to lack of light.
In the Kitchen: Mint makes a wonderful tea, and pairs brilliantly with fruit in a wide variety of dishes. My grandmother used to make her own mint jelly (most often served with lamb, although eaten with other dishes as well). I also like mint water, mint ice cream, and want to try my hand at making my own mint extract for baking.
New Herbs in the Garden
One of the things I enjoy most about gardening is trying out new plants. This year I have added sorrel, chervil, catnip, and borage to the herb garden.
What herbs are growing in your garden? Which ones do you want to try?