Cultivate Your Own Culinary Herb Garden
This small culinary garden was designed by Margaret Shelton; of the Shelton Herb Farm in Leland. The three-foot by six-foot area is designed as a raised bed bordered with bricks, marlstones or wood. Herbs on the top side are the tallest herbs in the garden and, if desired, may be placed against a kitchen wall. The garden’s small size makes it easily accessible for harvesting and cultivating from any side.
One plant per designated area is recommended, with the exception of chives-two to three plants are necessary here. Although one plant may seem insufficient now, keep in mind many of the herbs will grow into bush-type varieties within a year or two.
The Rosemary plant in the center, dominates the garden. It displays a delicate white or lavender flower when in bloom, depending on the variety.
Locate mints on the garden perimeter because the can become invasive in small areas. Shelton recommends placing mints in individual 10 to 12 inch terra cotta pots. The varieties of mints include: spearmint, peppermint, chocolate, orange, apple and pineapple, and can be used in cooking, baking, herbal teas and potpourris.
Salad burnet is garden greenery which can be used as lettuce. Lemon balm and lemon verbena, with their strong lemon fragrances, have many uses similar to mint.
With faithful harvesting, the basils and parsleys should yield enough growth for winter pesto. The thymes will add flavor to meats, poultry, salad dressings and vegetable dips.
Bright nasturtiums with creamy white, yellow, orange or red flowers and lemon gem marigolds are edible flowers that can be placed in any spot throughout the garden to provide color. Nasturtium flowers and leaves have peppery flavor that enhances salads and sandwiches, while marigolds are a delight in teas and potpourris.
For information on substitutions or expansions to this garden, contact an herb nursery in your area.
- Salad Brunet
- Chives
- Lemon Balm
- Lemon Verbena
- Nasturtimus or Lemon Gem Marigolds
- Oregano - Italian or Greek
- Parsley - Compact or Curled for borders
- Opal Basil
- Rosemary - any upright
- Spicy Globe Basil
- Sweet Basil
- Winter Tarragon or Mexican Marigold
- Garden Sage or Red Sage
- Mints - Peppermint, Spearmint, etc.
Keep separate - give them their own space. - Variegated or Green Lemon Thyme
- French or English Thyme
- Silver Thyme
