HERB GARDEN BASICS

The same basic principles of design, siting, preparation, planting, and maintenance that apply to any garden, apply to herb gardens:

DESIGN:

• HAVE A PLAN – Be realistic with your time, energy, space and finances and select the right number and variety of herbs to meet your needs

• CHOOSE A STYLE - The style of your herb garden should complement the rest of the garden and the look of the house.  It can be either a formal garden with straight lines and geometric paths arranged around a central focal point or an informal garden with flowing, curved beds and walkways
• DESIGN ELEMENTS – Consider the following:

COMBINATIONS – start with 5-10 herbs focused on a theme (i.e. culinary)

CHARACTERISTICS – look at the flowers, foliage, aroma, texture and form plus winter interest

COLOR – choose not more than three harmonious or contrasting colors and use throughout the ornamental herb garden

CLUSTER - use 3 to 5 plants merged together for visual effect and contrasting growth habits or form so nothing is hidden

CONTINUITY - year-round appeal with annuals and perennials that peak at different times plus add seasonal interest

SITE:

• LOCATION – position the garden where the herbs will have at least half a day’s sun, in a south or west location, sheltered from wind plus accessible to the house for frequent harvest
• SOIL – herbs need well-drained, moderately rich, weed free soil in ground, raised beds or containers      

PREPARATION: 

• SEEDS – some herbs are best started from seeds sown either inside in pots or outside directly in soil
• DIVISIONS – some herbs can be dug in spring or fall and divided to add herbs to the garden
• PURCHASED PLANTS – some plants are best purchased, but examine the foliage, check for pests, make sure they aren’t overgrown or spindly plus it’s always better to buy with buds rather than blooms

PLANTING:

• TIME - plant at dusk or on a cloudy day to avoid the heat of the day
• PROCEDURE – water plants, dig hole, loosen roots gently to encourage new growth and set in hole so herb is level with surface, then add soil and firm slightly plus water to settle the soil.  Water 2-3 times weekly until well established      

MAINTENANCE:

• WATERING – always water thoroughly
• FERTILIZER – use organic fertilizer (5-10-5) only in spring since most herbs will have less flavor with too much fertilization
• PROTECTION – mulch with shredded bark or pine needles about 2” deep plus winter protect with straw, leaves or evergreen boughs after first freeze
• HARVEST – gather herbs in the morning before 11am and before flowering for best flavor.  Regular harvest encourages plants to become bushy
• PESTS – control pests naturally with a spray of water or insecticidal soap safe for edibles.  Perennials can be cut down completely and they will grow again without the pests.

“Whatever you do, work at it with all your heart, 

as working for the Lord, not for men.”

Colossians 3:23

TEXTURE HERBSCAPE

When designing an herb garden or herbscape there are several factors to take into consideration including theme, “flower power,” foliage color, texture and form.  This herbscape is all about the texture and includes fine, medium and coarse textured herbs plus additional characteristics within each such as soft or prickly.  Clustering 3-5 plants can create a huge visual effect and when merged into each other allows the garden to have continuous flow.  A texture herbscape could also simply combine one herb of each texture in a large container.

FINE:

chives
curry

* dill
fennel/bronze fennel
lavender
lemon grass
tarragon

MEDIUM:

basil

catnip

germander

* lady’s mantle

nasturtium

oregano

parsley

sage

thyme

COARSE:

angelica
borage
cardoon
scented geraniums

* horehound
lamb’s ear
milk thistle
rosemary

 “The earth is the Lord’s, and everything in it,
the world, and all who live in it;
for he founded it upon the seas and established it upon the waters.”
Psalm 24:1-2

HERBS IN THE BIBLE

The Bible refers to almost 150 plants that were common to life in ancient Israel and the Mediterranean.  Herbs are found in the Bible from the Old Testament where thistles (Silybum marianum) are mentioned in Genesis 3:18 through the New Testament where cinnamon (Cinnamomum zeylanicum or Cinnamomum cassia) is mentioned in Revelation 18:12-13.  Herbs referred to in the Bible were used for food (CUL), ritual and ceremony (ARO), personal care (COS) plus the treatment of disease (MED).

“That same night they are to eat the meat roasted over the fire, 
along with bitter herbs, and bread made without yeast.”Exodus 12:8

CULINARY HERBS - Herbs used for cooking and eating

BITTER HERBS (Exodus 12:8; Numbers 9:11) are certain wild plants with sharp-tasting leaves that are packed with healthful nutrients.

            CHICORY (Cichorium pumilum) – CUL,MED

            DANDELION (Taraxacum officinale) – CUL,MED,COS

            ENDIVE (Cichorium endivia) – CUL,MED

            SORREL (Rumex acetosella) – CUL,MED

            WATERCRESS (Nasturtium officinale) – CUL,MED

CARAWAY (Carum carvi) Isaiah 28:25-27 – CUL,MED

CORIANDER/CILANTRO (Coriandrum sativum) Exodus 16:31; Numbers 11:7 – CUL,MED

CUMIN/CUMMIN (Cuminum cyminum) Isaiah 28:25-27; Matthew 23:23 – CUL,MED,COS

DILL (Anethum graveolens) Matthew 23:23 – CUL,MED

MINT (Mentha longifolia) Matthew 23:23; Luke 11:42 – CUL,MED,COS 

MUSTARD, BLACK (Brassica nigra) Matt. 13:31-32; Mark 4:30-32 – CUL,MED

SAFFRON (Song of Solomon 4:13-14) could have referred to any of the following:

            SAFFRON (Crocus sativus) – CUL,MED,COS

            SAFFLOWER (Carthamus tinctorius) – COS,MED

            TURMERIC (Curcuma longa) – CUL,MED,COS

“We remember the fish we ate in Egypt at no cost -
also the cucumbers, melons, leeks, onions and garlic.
But now we have lost our appetite; 
we never see anything but this manna!”
Numbers 11:5-6

ALLIUM vegetables (Numbers 11:5) mentioned include the following:

            LEEKS (Allium porrum) – CUL,MED

            ONION (Allium cepa) – CUL,MED

            GARLIC (Allium sativum) – CUL,MED

CUCUMBER (Cucumis sativus) Isaiah 1:8 – CUL,MED

LENTILS (Lens culinaris) Genesis 25:29-34; 2 Samuel 17:28 – CUL,MED

MELON (Cucumis melo) Numbers 11:5 – CUL,MED

“Then Moses summoned all the elders of Israel and said to them, 
Go at once and select the animals for your families and slaughter the Passover lamb.
Take a bunch of hyssop, dip it into the blood in the basin and put some of the blood
 on the top and on both sides of the doorframe. 
None of you shall go out of the door of your house until morning.” 
Exodus 12:21-22

RITUAL/CEREMONIAL HERBS were used for purification, sprinkling blood and holy water, incense and anointing oil

FRANKINCENSE (Boswellia sacra) Exodus 30:34-35; Matthew 2:11; Luke 1:9 – ARO,MED,COS

HYSSOP (Origanum syriacum) Ex.12:22; Lev. 14:49; I Kings 4:33; Psalms 51  – ARO,MED,COS

RUE (Ruta chalepensis) Luke 11:42 – ARO,MED

“Your plants are an orchard of pomegranates with choice fruits, 
with henna and nard, nard and saffron, calamus and cinnamon, 
with every kind of incense tree, 
with myrrh and aloes and all the finest spices.”   
Song of Solomon 4:13-15

PERSONAL CARE HERBS are plants used for cosmetics, perfume, embalming and dyes

ALOE (Aloe vera) Proverbs 7:17; John 19:39–40 – COS,ARO,MED

CALAMUS (Cymbopogon martinii or Acorus calamus) Exodus 30:23 – COS,ARO,MED,CUL

HENNA (Lawsonia inermis) Song of Solomon 1:14 – COS,ARO,MED

MYRRH (Commiphora abyssinica) Exodus 30:23-28; Psalm 45:8; Matthew 2:11; John 19:39–40 – COS,ARO,MED

SPIKENARD (Nardostachys jatamansi) Song of Solomon 4:13-14; John 12:3– COS,ARO,MED

“There they offered Jesus wine to drink, 
mixed with gall; 
but after tasting it, he refused to drink it.”  
Matthew 27:34

MEDICINAL HERBS were wild plants used for the treatment of diseases and many are not specially mentioned in the Bible and others have already been classified for their other uses.

GALL (Lamentations 3:19; Proverbs 5:4; Lamentations 3:15,19) may refer to either of the following plants when mixed with vinegar as an anesthetic or poison:

            OPIUM POPPY (Papaver somniferum) - MED

            WORMWOOD (Artemisia herba-alba) Revelation 8:11 - MED

“The earth is the Lord’s, and everything in it,

the world, and all who live in it;

for he founded it upon the seas and established it upon the waters.”
Psalm 24:1-2

GARNISH HERBSCAPE

Garnishes have a way of transforming any meal into a work of art!  Garnishes can typically be made from ornamental vegetables, unique greens, herbs and edible flowers.  A garnish herbscape brings all the worlds together plus creates a beautiful and functional garden.  You can even decorate the entrance with an arbor covered with scarlet runner beans combining edible flowers and a unique veggie.  Choose any of the following as plants or grow from seed and make this garden a focal point that inspires you to entertain.

Vegetable Garnishes

Grate or thinly slice fresh veggies for a soup garnish or curl carrot strips in ice water, notch radishes into chrysanthemums and cut daisies from turnip slices. Keep raw vegetable garnishes in ice water until you decorate the plate.

Chioggia Beet – sweet flavor and unique concentric rings of red and white

Watermelon Radish – crispy and mild heirloom

‘Sweet Savour’  Pepper – compact cool pepper with fruity sweetness and a variety of colors

Green Garnishes

Line a serving platter with greens or combine with herbs and fruit for more color.

 'Bright Lights' Swiss Chard – a tasty veggie with colorful stalks and green leafy tops

Red Russian Kale – purple stems and huge ruffled oak leaves

Curly Kale – intense color and curly leaves make stunning garnish

‘Freckles’ Lettuce – heirloom romaine with bright flavor and green leaves splashed with burgundy speckles

Herb Garnishes

Match the herb to complement the flavor of the food then chop and sprinkle over the dish before serving.  Also, gather small bouquets to decorate a plate.

Purple Ruffles Basil – frilly and flavorful leaves add color and fragrance

Tri-Colored Sage – decorative and versatile plus can be fried

Chives & Garlic Chives – mild onion/garlic flavor that can garnish dishes before serving or wrap around a bundle of veggies before steaming

Lemon Grass – lemon-flavored leaves that can be wrapped around a whole fish before cooking

Curled Parsley – most common garnish and breath freshener

Flower Garnishes

Use only organic edible flowers to garnish both sweet and savory dishes.  My favorites include the following:
       Borage – brilliant blue blossoms with cucumber-like flavor for cold soups, salads or dessert
          Calendula – little flavor, but bright yellow to orange petals to add a splash of color
          Nasturtiums – spicy flavor and variety of hot colors
          Texas Tarragon (Mexican Mint Marigold) – petite yellow flowers with mild anise flavor  

“And God said, "See, I have given you every herb
that yields seed which is on the face of all the earth,
and every tree whose fruit yields seed;
to you it shall be for food.”
Genesis 1:29

CRACKS - CREVICES HERBSCAPE

This collection is a living tapestry of ground-hugging herbs in shades of green, gold, white and silver with a succession of blooms from pink and red to lilac and white and with a natural perfume that can stir up warm memories, invigorate the senses and soothe the soul.  Include some of these around your patio, in walkways, rock gardens and stone walls or as an alternative to lawns to blend all the elements of your garden together and provide a living mulch:

Catmint (Nepeta X faassenii) – aromatic, compact with purple flower spikes

Roman Chamomile (Chamaemelum nobile) - an apple-like scented perennial with daisy-like flowers especially great for lawns

Creeping Germander (Teucrium chamaedrys var. compactum) – deep green semi-evergreen foliage and lavender flowers that prefer a sunny spot in the yard

Wild Ginger (Asarum caudatum) – creeping heart-shaped leaves for shady locations

Houseleeks (Hens & Chicks) - unique rosettes that add interest in rock gardens and stone walls

Creeping Golden Marjoram (Origanum vulgare aureum) - bright color and spreading habit forms a great accent

Corsican Mint (Mentha requienii) - ground hugging, fast spreading and a wonderful sage/minty scent between pavers or stepping stones.

Compact Oregano (Origanum vulgare humile) - dwarf version of the familiar garden variety

Prostrate Rosemary (Rosmarinus officinalis ‘Prostratus’) - green drought tolerant branches drape attractively over the edges of garden walls, raised beds and containers with robust pine scent

Creeping Thymes (Thymus serpyllum) - most versatile of fragrant herbs which releases scent when walked on

Sweet Violet (Viola odorata) – nice spring display with sweet scented flowers in shady areas

Sweet Woodruff (Galium odoratum) – dense mats of whorled leaves best for shady locations which smell of freshly mown hay when crushed

Wintergreen (Gaultheria procumbens) – small glossy evergreen leaves with red berries for moist shady areas

Wooly Thyme (Thymus pseudolanuginosus) – soft grey foliage growing tight to the ground that spills nicely over walls and stones

Wooly Yarrow (Achillea tomentosa) – fine, fern-like evergreen foliage with yellow flowers

“The earth is the Lord’s, and everything in it,

the world, and all who live in it;
for he founded it upon the seas and established it upon the waters.”
Psalm 24:1-2

MOONLIGHT HERBSCAPE

 

The moonlight herbscape is a garden bed that is pretty by day, but comes alive at the end of the day.  In addition to herbs and flowers with silver foliage, white blooms and evening fragrance, include light-gravel pathways and a light-grey limestone bench.  The herbs and flowers will catch the moonlight and a gentle breeze will provide a scent that is sweeter and stronger than during the day.  For fun, take a flashlight with you on an evening stroll to spotlight a special flower or see things hidden from the noonday sun.

 

The Silvers

Herbs with silver foliage look wonderful in the reflected light and also add texture to the herbscape between their foliage, flowers and seed heads.

 

 

Artemisia (Artemisia spp) – fine-textured silver foliage

Cardoon (Cynara cardunculus) – deeply lobed and heavily spined green to grey-green downy leaves  and large blue thistle heads

Catmint (Nepeta x faassenii) - heart-shaped, green to gray-green aromatic leaves

Curry plant (Helichrysum incanum) – silver foliage with clusters of yellow flowers 

Dittany-of-Crete (Origanum dictamnus) - grey-green velvety leaves  with pale pink flowers forming a cascade of elongated clusters

Silver Horehound (Marrubium vulgare) - grey-leaved downy plant with crinkled foliage resembling mint

 

 

Lamb’s-ears (Stachys byzantina) - thick and somewhat wrinkled leaves  with curved shape and white, soft, fur-like hair coating

Lavender (Lavendula spp) – fragrant flowers and grey-green foliage

Lavender Cotton (Santolina chamaecyparissus) - finely divided, silvery and aromatic foliage with yellow or white composite flowers

Mullein (Verbascum spp) - known as velvet plant with large, soft silver ears of woolly down

Rue (Ruta graveolens) – lacey, bluish leaves

Russian Sage (Perovskia atriplicifolia) - grayish white stems with lobed, deeply notched silvery-grey leaves and purple flowers

 

 

Sea Holly (Eryngium maritimum) - resembles a thistle with burr-shaped, metallic blue flowers

Silver Sage (Salvia argentea) - large rosette of soft, felt-like, downy, silver-gray leaves

Silver Speedwell (Veronica incana) – silver/grey foliage with purple flower spikes

Silver Thyme (Thymus  × citriodorus 'Argenteus')  - tiny pale green, lemon-scented leaves edged in silver and produces lilac flowers


Bursts of White

Summer bloomers with white flowers seem to float and bob against the darkness of night and the addition of bulbs like white-flowering crocuses, tulips, and narcissuses extend the moonlight herbscape to early spring.

White Anise Hyssop (Agastache spp) - flower spires that bloom all season

White Wood Betony (Stachys officinalis) – spiked white flowers

White Foxglove (Digitalis spp) – tall spikes of pure white flowers

 

 

White Pinks (Dianthus deltoides ‘Alba’) - bloom in masses with little white-fringed clove-scented flowers 

White Roses (Rosa spp) - color range from stark blue-white, pale cream and ivory

White Rose Campion (Lychnis coronaria ‘Alba’) - silvery, woolly leaves and small white flowers

White Viola (Viola odorata) – aromatic white flowers

White-flowering Yarrows (Achillea millefolium) - compact cluster of tiny white flowers with yellow centers over ferny foliage

Fragrance in the Night

Lots of fragrant plants are a sweet addition to the moonlight herbscape and enhance the sense of peace.

 

 

 

Night-blooming Jasmine (Cestrum nocturnum ) - powerful, sweet perfume is released at night

Evening Primrose (Oenothera odorata) - gray-green leaves and just before sunset, the buds open and release a lovely citrus-jasmine scent

 

 

“The Lord watches over you –
the Lord is your shade at your right hand;
the sun will not harm you by day, nor the moon by night.”
Psalm 121:5-6