Herb gardens can be planted in all sorts of styles and arrangements. Most common are the kitchen herb garden, for culinary purposes. I plant a wide variety of herbs, but not just to season sauces. That’s really just a fringe benefit. My herbs are grown primarily for medicinal uses.

This will be our third year here at the farm to include herbs in our list of garden fare. Like each year, this year’s garden will be broadened based on last years successes and pitfalls.

Here is a (nearly final) list of what we’ll be planting this year:

Angelica

Basil (multiple varieties)

Borage

Burdock

Calendula

Catnip

Chamomile

Chives

Cilantro

Cumin

Dandelion (I don’t cultivate this, I harvest it as it grows naturally in the yard)

Dill

Echinacea

Feverfew

Goldenseal (Harvested responsibly from the countryside)

Horehound

Lavendar

Lemon Balm (aka Bee Balm)

Lemongrass

Marjoram

Mint (a couple varieties)

Mugwort (I’m going to try again!)

Oregano

Parsley

Plantain (I harvest where it grows wild-everywhere!)

Pyrethrum

Rosemary

Sage

Savory

Sheep Sorrel

Spilanthes (Native American toothache plant)

Thyme

Valerian

Wormwood

Yarrow

Spilanthes

Spilanthes

Feverfew

Feverfew

 

Dill

Dill

Basil

Basil

Many of these I’ve grown before, most with good luck, some not so much. A few of these I have never grown before, but every year is an experiment. I’m looking forward to it!

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