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
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!