For the first time since I started it a couple of years ago, the herb garden doesn’t look unfinished. This is not to say that there isn’t more to be done with it, but it no longer has the sort of unmade look that it has had always up until now. Yay.
I increased its size a little bit toward the end of last year, and I increased it again this spring, so that it is now about a third bigger than it was when I planted it last year. Most of the area in the herb garden never got used last year, so with the additional space and what was already there, I have been able to add quite a few new plants.
This is my first herb garden, so I didn’t know how to plant it when I first started last year. I planted far too much basil, too close together. If I had it to do over, I wouldn’t have the tarragon so close to the rosemary. The rosemary has spread out so much that it’s practically touching the tarragon. The poor little chives (regular and garlic) that I planted last year are completely overshadowed by the rosemary. The dill reseeded itself, and when it did, it moved to a new location a bit further away from the rosemary, so that worked out well, anyway.
With the plants that came back on their own or never died back, and the new plants, the herb garden is about 80 to 90 percent planted. I reconfigured the drip irrigation, just about doubling the amount of line, so that all of the plants currently there are getting water either directly on them or very close. I can add more line if needed for any new plants that go in where there currently aren’t any emitters.
Two of the plants will remain in their pots, even though they’ve been placed in the garden. This is so they can be irrigated with the rest of the herb plants, but in the winter they can be put in the greenhouse. These are lemongrass, and bay laurel. There is also a patchouli plant that remains in a pot now and will go in the greenhouse for the winter, but I haven’t decided yet where to put it during the warm months. It has different light requirements than the other herbs.
In the herb garden currently are:
Sweet basil, boxwood basil, lemon thyme, common thyme, Greek oregano, Italian oregano, lemongrass, leeks, fennel, flat leaf parsley, curly leaf parsley, chives, tarragon, lavender, lemon verbena, garlic, chamomile, rosemary, dill, sage, echinacea, seasoning celery, marjoram, lemon balm, bee balm, peppermint, and chocolate mint.
Herbs to be added when they’re ready:
Savory and Chervil.
Cilantro has been started and is almost ready to plant, but I’m thinking about keeping it in containers and moving it around as needed. I think it might do better in a somewhat shady area in the hot part of the year, and in the greenhouse for the winter.
Here’s the herb garden as it looks right now
Here’s some of the individual plants and flowers that are there now