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.
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.
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.
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.
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