Landscaping You Can Eat...

Photos by Jenn Ballard

I've spent the past two springs enjoying the way my herb garden has not only survived the harsh Midwest winter but has started coming back with a moxie that never ceases to impress. It may be a little out of the ordinary to landscape with herbs, but I do it for a couple of reasons. Reason number one, herbs are extremely attractive once they've gotten established (see pictures for proof). Second, they're low maintenance perennials, and who doesn't love that? Lastly, my ecofriendly, practical side tells me that if I'm going to grow something, it should be something useful...old school victory garden style. Most people in my generation don't even know what an actual victory garden is. It is not just a show on PBS. A victory garden was a vegetable or herb garden planted at a private residence or public park in the US, Britain, Canada, or Germany during either of the world wars. The idea was for people to eat more of their own food and lower the demand on foods that were in short supply due to the war. It's an interesting concept to bring back in this day and age when we use tons of gas (literally) shipping out of season fruit from California to Timbuktu because people think they need fresh strawberries in January despite being in a war, an ecological disaster, and an era of rising gas prices. If more people would grow their own foods, eat seasonally (or freeze), and buy locally, we could drastically reduce our nation's need for foreign oil without drilling in the Arctic National Wildlife Refuge...Sorry Sarah P, but it's the truth.

So what does my tiny slice of hand-pickable heaven include? This year it's English thyme, lemon thyme, sage, chives, oregano, lemon balm, lavender, and sweet woodruff as well as fresh peppermint in a flowerpot nearby. Mint is strictly a container garden species to me for reasons obvious to anyone who has ever tried to grow (or control) it. Many of my more unique additions came from the local farmers' market. The farmers' market in my area is a particularly great example of what this piece of modern Americana can be: reconnecting people with their food, their communities, and their own health. For my part, the farmers' market is an important part of my efforts to buy and cook locally, organically, and relatively inexpensively. More to the point, the farmers' market is a great source for unique herbs and heirloom vegetables.

So what can I do with all of these eatable marvels? Oregano and chives are familiar to most people. Oregano can be used fresh or dried and added to sauces or meat dishes with a slightly Italian flare. Chives are great on baked potatoes, soups, or salads. I recently added some in place of onion to my Easter deviled eggs (a southern tradition not a contradiction in terms) with great results. Thyme is a little trickier or maybe just a little less thought of. Traditional thyme is good on lamb, poultry, and venison dishes. Lemon thyme is lighter and great on fish, poultry, or shellfish. Incidentally, thyme was used in Victorian bridal bouquets to represent courage, and still makes a really attractive garnish. Sage is a pretty strong herb that is best if cooked into things like soups, stews, dips, and savory baked goods. It's rumored to improve digestion. Lemon balm is a tall, beautiful herb with a fairly strong lemon smell that is supposed to deter mosquitoes. I like planting things like lemon grass and lemon balm around the porch and front door to take advantage of this. It can also be cooked into pastries or added to teas for a lemon taste. Lavender is a really attractive plant that a lot of people like to make wreaths out of. It's used in a lot of bath products like homemade soap. You can cook with it by infusing oils. Sweet woodruff is a less common herb. It's doesn't have a taste or smell until it is picked and dried. It's apparently a key ingredient in something called May wine, but honestly, I don't know what that is. I like it because it looks great in the garden. Lastly, mint is fun to have in your garden and easy to grow. You make simple teas with it that sooth a sour stomach. You make your own mint juleps of course or candy it on desserts.

I guess that's the long and short of my garden this year. As always, I'm happy to answer questions and even more exciting to get recipes and suggestions.

References:
Tolley E and Mead C, 1985. Herbs: Gardens, Decorations, and Recipes. Clarkson N Potter, Inc Publishers.

Bremness L, 1988. The Complete Book of Herbs: A Practical Guide to Growing & Using Herbs. Viking Studio Books.