Green Circle Growers Blog

A Garden Good Enough to Eat!

Green Circle Growers - Wednesday, April 03, 2013

A few pots of herbs on the back stoop or an herb garden under the kitchen window—cooks who love to flavor their food with fresh herbs have always managed to find a spot to grow the aromatic plants, which add a spicy kick to meals. Herbs, like vegetables, have traditionally been relegated to their own domain in the garden landscape; but in one of today’s hottest gardening trends, they are going rogue and breaking out of their narrowly defined spaces to pop up between the petunias and daisies!

Combining Herbs and Flowers

Rather than isolating edible plants, gardeners have begun incorporating herbs and even some veggies into flower beds and decorative container plantings. It is not unusual to see the bright green leaves of Oregano serving as a foliage accent next to a stand of feathery Salvia, or find curly Parsley doing double duty as a filler in a patio container filled with bright red Geraniums.

The sweet scent of Basil (Ocimum) adds a delightful spicy undercurrent to fragrant floral groupings. The herb’s green leaves and soft flower spikes add texture when planted with traditional annuals and perennials. Sage (Gentian) is another herb that is prized as much for its fragrance as its handsome foliage.

Texture is one of the greatest gifts herbs bring to the floral landscape. Use tall-growing Dill (Anethum) to add a touch of wispy grace to plantings of crisp, daisy-petalled flowers like Osteospermum and Gazania. Plant spiky Chives (Allium) in front of taller plants to hide bare stems.

Hardy, drought-tolerant and easy to grow, herbs make a delightful, edible addition to any garden. If you prefer a portable herb garden, follow these steps