As I mentioned yesterday, we added basil, parsley and lavender to the garden, but they’re containerized, due to space considerations.
The lavender was a purely frivolous purchase. I love the stuff, but am never quite sure what to do with it. Dry the flowers? Chop up the leaves to use in cooking? Just stick my nose in it from time to time for pure enjoyment? I would love some suggestions from the herby crowd. In the meantime, it’s beautiful, regardless.
The container garden has become more substantial with these additions, and now we have a stationary garden and a mobile garden. You’ll notice that the sage looks a little unbalanced due to off-center planting, but that’s more due to my poor planning than anything else. I originally planted the mint and the sage in the same oblong green pot, even though I’d heard all the warnings about how mint bolts. Sage is tough, I thought, and it will stand up to the onslaught of minty roots.
I should have known better. When we put the three cherry tomato plants in the garden, it left their reddish pot open for a mint relocation. I carefully dug around the mint plant, loosening it slowly, trying very hard not to tear any of the roots. I was amazed, as I pulled it up, how much the roots had spread in just three weeks—they had become a tremendous root ball, and it was clear that if I ever hoped for a decent crop of sage, I was moving the mint just in time.
The other member of the container garden brigade is a pot that holds an odd conglomeration of tropical, viney plants. Steve nursed this plant indoors over the winter, and it seems to thrive, even though it’s quite obviously root-bound. We’ll see how it does out in the sun with the rest of the pots.
This post is part of Weekend Herb Blogging at Kalyn’s Kitchen. Please be sure to check out the other entries!