Wednesday, May 8, 2013

In Ground and In Pots

 I have a section of the garden that has small pots full of herbs next to the raised beds. The pots allow me to move things around as the season changes. And hopefully, when winter comes I'll be able to move some of the pots indoors, for fresh herbs all winter.

Here there's thyme, cilantro and purple basil. I want lots of purple basil, so I can use the leaves to make glorious basil jelly!

This container has my special "On The Deck" corn seeds sprouting. This type of corn is supposed to be able to bear well even in a half whiskey barrel. I have this one that's sprouted already, and a second one that is planted but not sprouted yet, to extend the hoped-for sweet corn  harvest. 

I've never grown corn before, my little raised beds are kind of small for it to be successful, but I'm hoping these new seeds from Burpee will turn out well in this container.

This raised bed has all herbs, onions and garlic. Some herbs are perennials, like rosemary, so this bed doesn't get changed out every season like some of the others. This is the bed the harvested garlic bulbs came from. See how some are lying on their sides? It's probably time to get them out, too.

It's so nice to run out to the garden, snip some parsley and rosemary, cut some cilantro and thyme, and run back in to the kitchen and use it! I used to dread it when recipes called for "fresh parsley" or "sprigs of fresh rosemary" - but now I love it!

I have onions, garlic, cilantro, two kinds of sage, rosemary, parsley and bee balm in this bed. I hope by summertime it will be tall and fragrant and bushy with fresh herbs for the kitchen. It is 4 foot by four foot in size.

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