Herb Gardening from the Ground Up by Sal Gilbertie

Author:Sal Gilbertie [Gilbertie, Sal]
Language: eng
Format: epub, pdf
ISBN: 978-1-60774-080-3
Publisher: Ten Speed Press
Published: 2012-01-16T16:00:00+00:00

Culinary Garden: Year One

THE FIFTEEN BASIC cooking herbs have been arranged in practical and aesthetically pleasing patterns.

The tarragon plant is in the middle because it grows faster than the other perennials and so should make the best focal point.

The other perennials are placed symmetrically around the borders, where they’ll be easy to get out. More important, they’ll have enough room to develop in the second year.

The two mints are surrounded by boards (or some similar barrier) sunk to a depth of 12" to 16", which should keep their fast-growing root systems contained.

The annual herbs (with the exception of the chervil) are set in an inner circle around the tarragon. Flat stepping stones have been placed in the garden to provide easy access to the annuals in the middle.

At season’s end, the bay and rosemary must be brought inside in pots, as they will not survive the winter outside, at least not in northern regions. The chives should be cut back at season’s end. Harvest all annuals one last time just before the first frost. Pull up their root systems and remove them to keep the garden clean.

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