Herb gardens are not only functional, but ornamental as well. The two key things to a successful herb garden are plenty of sunlight, and adequate watering. If you give them these two, they will provide you with fresh herbs in abundance. Of course, you will need to continually harvest your herbs, and find new and exciting recipes to use them.
Here are some of the plants from my own herb garden:
Sage has beautiful silver leaves and is
great with meats and in sauces and soups.
It needs a lot of water to thrive.
Rosemary just needs sun. Watering helps, but this is a plant
that would hang on even if completely unattended.
(Though I am not suggesting you do that.)
Lemon verbena: this is one of my newer plantings,
but it seems to be doing well. Lovely scented leaves.
Oregano: If you like Italian food, this herb
should be a kitchen staple.
Mint needs plenty of sunshine, and when it thrives,
it is up to you to keep up with it, or it takes over.
Try it in sauces, or putting a few leaves in lemon water.
Thyme is one of my favorites. Besides being great in many foods,
you can use it between stepping stones, or a borders in your garden.
I have three varietals on this picture.
Parsley- the trusted old friend to add to soups, roasts, potatoes.
I like lavender for its silvery foliage and lovely scent.
Surrounding it is mint.
Dill is another favorite, adding subtle but distinct flavor
to sauces, meats or salads. I grow them from seeds
that I harvest and dry as my dill plants age.
Basil- my sweet, sweet basil. Great in salads, sauces, and of
course there is pesto. Nip off the flowers and cut back regularly.
I root the cuttings in water, so by now I have basil all over the yard.
Tarragon- a new favorite. I have a great soup
recipe featuring tarragon that I will post soon. Next to it
is the lemon verbena and one of my many basil plants.
So here it is, my herb garden. If you would like to know more about individual herbs, just ask. Happy cooking! Aloha.