Kitchen Herb Garden
When most people think of herbs they think of cooking. The ‘pot herbs’ were an essential part of flavouring in the days when meats were tasteless and grey: they helped to break down fats and acted as digestives. Nowadays herbs have an infinite number of uses in the kitchen, and so the culinary herb garden where herbs can be gathered fresh is a must for any cook.
A sunny site as near to the kitchen as possible is the ideal location. It doesn’t need to be a large garden, but it does need to contain those plants that you most like to use. Having chosen the site, decide upon the shape and size; for example, whether it should be round or square-shaped. Very often herbs are planted among the vegetables as companion plants, and utilise the natural shade and rows in between the vegetables. Tall perennials must be allowed plenty of room and placed so they don’t mask the lower growing varieties. This may seem obvious, but it is surprising how many, in the desire to plant out quickly, forget this cardinal rule.
In medieval times herbs were planted in strips. This still works well if you are cutting on a regular basis and in large quantities. For the everyday family kitchen a neatly divided bed with chequer board paving or bricks will compartmentalise your herbs and contain them, and at the same time create an attractive display. Pots of herbs can be moved into sunny positions on terraces, and window boxes can contain a small selection for use when the needs are minimal.
If you want to grow herbs indoors it is best to keep them out of the kitchen, or at least away from the cooker, as the grease in the air clogs up the pores in the leaves. An ideal place for indoor herbs is in an airy room or conservatory.
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