Monday, April 4, 2016


By Mary Kennedy                              
"Are you going to Scarborough Fair? Parsley sage, rosemary and thyme..."
Couldn't resist the song reference. (And yes, I know you won't be able to get the tune out of your head!)
Last week, I promised you a look at my summer herb garden. And as a bonus I'll share a way you can enjoy some frozen herbs all year long. I have a shady yard with awful, clay-like soil, but no worries, I grow herbs in pots and move them around so they catch the maximum amount of sunlight.
I grow all the old favorites, parsley, basil, thyme, oregano, mint (make sure you put in a pot, it tends to overtake everything if you put it in the ground), sage, chives (which reappeared this year--amazing!) and rosemary.
I'm not an adventurous gardener and I like to plant things that will actually grow without a lot of coaxing or extra care. When you plant basil, be sure to pinch back the leaves (choose leaves from the top) or the basil will grow tall and spindly.
If you're space is really limited, you can try the "one pot" garden pictured above. Each plant gets plenty of sun and it takes up so little space. Some of my friends grow these on their apartment patios.
Here's another choice when space is at a premium.
 Of course, if you have more room, you can do something creative. Check out this clever wagon wheel idea for planting herbs.    
What do to do if you have leftover herbs at the end of the season? Don't discard them. You can freeze them in ice cube trays (you probably don't have ice cube trays on hand, but you can buy them at the Dollar Store).  Frozen herbs are fabulous to have when you're making soup or sauces during the cold winter months. You can freeze them in olive oil...
 or water...
You will be so glad to have them next winter! What are you planting this summer?  Happy gardening.
Mary Kennedy


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