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Spring has sprung and it's time to get planting. I love gardening, and I especially like planting herbs each spring to use for cooking in the summer months. I have a perfect spot in the backyard slated for an herb garden, but its unfortunately right next to the
still-unfinished-patio. I wouldn't want to plant an entire garden just to have it trampled on or potentially dug-up during patio construction, so my herbs will have to be potted again this summer. No biggie, at least I can bring them in easily and keep them away from squirrels and cats better than if they are in the ground. I'll just have to water them a bit more often.
Today was the perfect day to start planting. (The weather was fan-flippin-tastic.) I started by getting all of the pots our of the garage and mixing the old and dried out soil with some new organic potting soil.
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Once the soil was ready (above) I was ready to start planning which herbs go in which pot. As you can see, I used a variety of herbs including
Martha Stewart Organic herbs and
Burpee brand organic herbs. I planted mint, cilantro, purple basil, sweet basil, oregano, dill, rosemary, parsley, chives and lavender. There isn't much of a science to choosing which pot to assign to each herb... just figuring out which plants are tall, which are heartier and fuller, and which I don't need a ton of. I also kind-of factor in the color and look of the herbs with the pot it's going in. After I figured it all out, I placed the herb packets in the appropriate planter and got started.
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Here they are all planted and ready to grow. (Get it? Ready to "grow" like ready to "go". I'm a real comedian folks!) Rather than using what I consider unsightly plastic or wood indicators, I simply use the ripped-off top part of the paper packet to stick in the dirt so I know what's what.
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I can't wait to see these guys and girls start sprouting in the coming weeks. But what I'm really excited for is when I can use them for grilling this summer!!! Oh. Yeah.