How to create a fragrant herb garden

 

 

There’s nothing I like more than adding spices to my food. When I was younger, I went on a trip to the United Kingdom to visit with some of my relatives over there. I was shocked by how bland British food is. It’s not like we, Americans, eat a lot of spicy food, but I do love adding seasoning to everything I prepare on a regular basis. As such, I’ve thought about making my own fragrant herb garden.

The fact is that you can use your imagination and plant everything you’d like. Some people might enjoy opening their windows in the morning to the smell of chamomile whereas others such as myself would much more enjoy the scent of lavender, for example. The sky’s the limit when it comes to scented herbs. You can choose anything from basil and catnip to feverfew, lemon balm, and even mint.

If you want to combine business with pleasure, a good idea would be to go for scented geraniums. While they are incapable of flowing just as beautifully as their typical counterparts, these smell way nicer than the latter. The neat thing about them is that you can go to a store and get some that smell like ginger, orange, strawberry, rose, and even peppermint. Every time you touch them, they release their scent and believe me when I say that it’s breathtaking.

 

If you’re more into exotic herbs, you can plant some nice lemon verbena, thyme, or oregano. The last is used in a variety of Italian and Greek dishes, so if you’re into this type of Mediterranean cuisine, I strongly recommend planting some oregano. You can use it for anything ranging from salad dressings to tomato sauce and even pizza. I have friends who buy pizza seasoning, for instance, and I consider it a waste of good money as you can make your own at home.

 

Sure, it might not turn out perfect because you still have to buy some dried herbs from the store, especially as not all can grow in the climate you might be living in. It’s still a good idea to at least plant some rosemary, oregano, and thyme so that you can use them as you please.


 

Unless you plan to use the seeds for a future batch in your herb garden, I would recommend cutting their tops. The flower can drain the plant from precious nutrients, so once you cut it, it can focus on delivering all the juice and energy to the leaves. After all, that’s what you will need for your kitchen specialties; the leaves, not the flowers.

Consider your shade and the space of your herb garden before anything. Some of the plants that thrive in the shade are ginger, chives, parsley, mint, and lemon balm. The rest of those that I have mentioned grow better in the sun, especially lavender, for example.

 

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