herb gardening~planter ideas!

I know we all wish we had unlimited space for herbs, at least
I do! I have a small 10x10 foot kitchen garden, plus I mix my
herbs into the flower beds and use many different containers.
Today I wanted to share ideas for using unique containers and
a few rules to follow.

First of all, herbs require a little different mix of soil for the
most part, and most of them don't like to be kept too moist.
You can use equal amounts of purchased topsoil, sand, peat
moss and a little bit perlite if you wish. DON'T use vermiculite,
which is a little like cork, and it retains too much moisture for
most herbs. If you are using these containers for flowers then
throw some in if you wish.

Terra Cotta Pots: My favorite still! They come in many sizes
and styles. I mainly use the standard inexpensive pots-I find
the 8-10 inch size are good for one herb and the 12-18 inch
can hold 3-4 herbs or 1-2 large herbs. I tend to plant annual
herbs in the containers and use perennials in the soil.

Porch and Windowboxes: I have porch boxes in the back and
the front. Build them with pine-we used 1x8 pieces. Use 1 1/2
to 2 inch wood screws to put them together-nails don't work as
well. Prime and paint before planting, unless you want plain wood
that will weather. I lined with plastic the first year, but later didn't
think it was worth the trouble. They should be at least 12 inches
high for most herbs. I grow my basil in a porch box each year.
Windowboxes can be done the same, but scaled down.

Strawberry pots: These work great for herbs! One trick to make
watering a little easier and more even is to place a paper towel
tube or even a straight piece of PVC in the center of pot before
filling. Once you've filled it with soil to the top of the pot, carefully
remove the tube and add small gravel, sand or perlite to the hole
all the way down. Water the pot using this rock center and it
will disperse evenly to the entire pot!

Wooden Chairs: Old kitchen chairs, high chairs or stools can all be
primed and painted with bright colors and designs. You can cut a
hole in the seat of the chair to fit a clay pot, or simple sit a pot on
the chair itself.  Shorter, heavier pots work better if you opt not to
cut a hole because they are more stable and less likely to tip over.

Old eaves/gutters: This is such a unique idea, and I missed out on
this by not grabbing mine before my husband tossed them!  Take
a smaller section of eave-it's okay if they leak, this allows for drainage.
Drill holes in the bottom of the eave and attach it to a deck, or drill
them in the top on each side and hang from chains. You can leave
them as is for a rustic look, or sand and paint with a brand such as
Rustoleum that is made for metal.

Galvanized buckets: Old ones are great!  But, you can buy new
ones cheaply and these will age with time.  Drill holes in the
bottom for drainage and hang from hooks or set around the
garden. Different sizes grouped together is a neat look too.

Wicker:  I have done this for years, but beware, the wicker
rots after one or two seasons.  What I do is use wicker baskets
that I've picked up for change at garage sales or thrift stores
and use them as long as I can. One long thin basket lasted
almost three years before it gave out.  Nasturtiums or pansies
look charming `in wicker baskets grouped together.

Old Farm Items: Feed or watering troughs are great finds, but
unfortunately they have become a sought out items by antique
hunters and dealers, so you may have trouble finding them. IF
you happen upon any troughs grab them up!  Some are made
of galvanized metal, others of a type of cement. You'll want to
drill holes if possible, or at least add a lot of rocks to the bottom
of the trough for drainage.

Enamelware: The first year we bought our house and I was
digging the flower beds I found several enamelware containers.
One was about the size of a dish tub. It was fairly shallow but
it works nicely for nasturtiums and other short plants and herbs.
Old coffee pots and pans work nicely too and the more beat up
the better! Remember to drill drainage holes.

Old Punch Bowls: I am afraid my old glass punch bowl became
too chipped to use any longer, so I saved the cups and I'm going
to use the bowl in the garden. I can't drill holes but I'm going to
keep it on the porch and use rocks for drainage. It was headed
to the trash, so this is worth a try!

Construction materials: This is not something everyone can do,
depending on what type of supply stores you have around you.
Drain tiles are opened ended, as are pieces material used for
culverts. With a good primer they can be primed and painted
with exterior paint and placed around the garden. Either of these
would work well for mints and other spreading herbs if you try
to bury the bottoms several inches into the ground.

Old Milk Cans: I've had one for years, and I don't plant anything
directly in the can, but I use pots that fit snuggly in the top
of the can and cascade over.  I've painted it several times and
it still looks great-though for the last few years I've kept it on
our covered porch.

Mailboxes:  They come in all shapes and sizes, and can be
attached to fence posts, walls or porches. You can prime
and paint them, or leave as is. Remember to drill drainage
holes-though many of them aren't sealed that well and if
you test by running water in it, you may not need to drill.

Wooden Boxes: I picked up several wooden boxes at an
auction a few years ago and have used these for planting
different herbs and annuals. I lined them with plastic and
slit holes in the bottom through the plastic. The wood
has slight gaps so I just slit through the gaps. All of the
boxes are 8-12 inches tall so they worked great.

Remember, ALL containers will take more watering then the
herbs in the ground. Yes, some of them like it a little drier, but
on hot, windy days especially you will need to water daily.
Grouping containers together on a sunny porch or deck where
you can harvest them easily is a great solution when you don't
have a lot of garden space.

Tea Plants for the Garden

 

Sadly, too many gardeners fail to take advantage of the many delightful herbal teas available to them from their own garden. Herbal teas are healthy, refreshing and can be sweetened to taste with honey or dried licorice root.  Brewing herbal teas is very simple. We recommend using the infusing method, that is pouring boiling water over the herbs and allowing them to steep for 3-5 minutes, then straining the tea and serve. Teas can be served cold or hot, according to preference.  Making the perfect tea is a personal preference, we recommend using the following guidelines starting out:  For one cup of herbal tea, use 3 teaspoons of fresh herbs, or 1 teaspoon of dried herbs. For one gallon, use 6 ounces ( about 2½ cups ) of fresh herbs, or ¾ cups dried herbs. If using fresh herbs, gently bruise or crush the leaves to help release flavor and aroma. Never let the herbs set in the tea for over a day as this may allow tannic acid to release into the tea, which can be irritating to the stomach.  Be sure to use only herbs that have not been treated with pesticides.  There are many herbal teas that can be made from exotic herbs, but we have chosen to list the more common herbs that gardeners are apt to raise for other purposes as well as tea.

 

AGRIMONY ( AGRIMONIA EUPATORIA )

Agrimony has long been used in place of tea in Europe. It is a hardy perennial reaching 3-5 ft. and prefers full sun to light shade in ordinary well drained soil.  Parts of plant to use for tea: Flowers, leaves and stems harvested when plants are in bloom.  Taste: Delightful taste, with a somewhat apricot like flavor. Can be sweetened with licorice or honey.

 

MEDICO ALFALFA. (MEDICAGO SATIVA)

Alfalfa is very high in vitamins A, D, E, G and K, as well as 16 important minerals. It is a hardy perennial with many small flowers growing off of the stems. Grows well in full or partial sun in well drained soil. Averages 1-3 ft. in height.This strain of alfalfa can be made into a tea by placing two teaspoons of dried leaves in a cup of boiling water and soaking for 15 minutes. This tea is used to treat arthritis, boils, digestive disorders, urinary tract infections and bowel disorders. The chlorophyll in this brew will also dispatch of bad breath. Eating the sprouts in salads is also very beneficial.  Parts of plant to use for tea: Leaves and seeds.  Taste: Somewhat of a bland taste, some describe it as the taste of new mown hay. We recommend mixing with red clover, mints or lemon verbena and sweetening with honey. Your really should drink this tea for it's nutritional benefits.

 

ANGELICA

Angelica is a biennial plant often grown as an annual. Flowers have a sweet honey smell. An oil made from the stems and roots is used in flavoring liqueurs and stems are often candied and used in decorating cakes.  Angelica will grow to a height o 4-6 ft. and prefers partial shade and a moist, slightly acidic soil.  Parts of plant to use for tea: Leaves, seeds.  Taste: A very light taste, somewhat like celery. Best if sweetened with honey.

 

ANISE ( PIMPINELLA ANISUM )

An annual plant growing to 2 ft. tall. Prefers growing in cultivated soil with compost worked in and full sun.  Anise tea is one of the best herbal teas that you could ever hope to make. It has a delicious flavor, and is said to be helpful in the treatment of asthma, colic, bronchitis and nausea. It is also said to be helpful in promoting milk production in nursing mothers. A cup of Anise tea just before bedtime will help you rest better and sleep soundly. Leaves and seeds used to flavor licorice.  Delicious in salads. Seeds often used in applesauce, cakes, breads, soups and stews. Seeds have also been used for ages as a mousetrap bait, it is said that mice cannot resist the aroma of the seeds.  <o:p>Parts of plant to use for tea: Leaves and seeds.  Taste: Very pleasant sweet licorice like taste and delightful aroma. Needs no sweeteners or other flavorings.

 

BALM, LEMON ( MELISSA OFFICINALIS )

A hardy perennial growing to 2-4 ft., prefers light sandy soil and full sun to partial shade. Lemon scented leaves and sprigs used to make teas and cool drinks. It is thought to relieve asthma, migraine headaches and toothaches. Good for potpourri and the flowers attract bees. Parts of plant to use for tea: Leaves.  Taste: A light, lemony flavor that needs no other flavorings added, in fact it is a good flavoring herb to mix with other herbal teas.

 

BASIL, LARGE SWEET ITALIAN

A fast growing annual to 2 ft. tall, can be grown in full sun to partial shade. Should be grown in rich garden type soil. Basil has long been used to relieve stomach aches, gas and constipation. The leaves are excellent for tomato sauces and salads. Adds zest to everything. Very fragrant flowers and leaves. Good potpourri addition.  Parts of plant to use for tea: Leaves.  Taste: Unique, spicy clove-like flavor.

 

WOOD BETONY (STACHYS OFFICINALIS)

A hardy perennial to three ft. with deep purple flowers. Grows to 1-2 ft. tall in full sun to partial shade and requires rich, well drained soil. Tea made from the leaves is said to be effective against depression and despair and is said to be a good blood purifier. Parts of plant to use for tea: Leaves.  Taste: A slightly bitter astringent taste, but not too strong. You may want to add a little honey to sweeten the taste. <o:p></o:p>

 

BORAGE ( BORAGE OFFICINALIS )

The ancient Greeks believed that this herb imparted courage and was often added to wine. Has been used to treat fevers and as an antidote against poisons. It is an annual plant growing to 3 ft. tall. Does well even in poor soils and can grow in full sun to partial shade. Cucumber flavored leaves used in salads and summer drinks. Good bee plant.  Parts of plant to use for tea: Leaves, flowers.  Taste: A pleasant cucumber flavor.

BURNET ( SANGUISORBA MINOR )

A very hardy perennial that grows 1-2 ft. tall and likes well drained sandy soil. Has long been used to treat wounds and stop bleeding. Leaves used to flavor cold drinks and herb vinegars. Tender, young leaves add a hint of cucumber to soups, casseroles and salads.  Parts of plant to use for tea: Leaves.  Taste: Fresh cucumber like flavor.

 

CARAWAY SEEDS ( CARUM CARVI )

A biennial often grown as an annual in most types of soil. Needs full sun. Caraway tea is often used to stimulate appetite and digestion and to relieve cramps and flatulence. Flavorful seeds used in breads, cheese sauces and sauerkraut.  Parts of plant to use for tea: Seeds.  Taste: Unique sweet flavor with a slight bite to it.

 

CATNIP ( NEPATA CATARIA )

Often grown by cat owners as cats love to find this plant, proceed to destroy it and roll around on top of it. It is a hardy perennial with attractive heart shaped foliage. Grows 2-3 ft. tall in moist rich soil. Grows in full sun or partial shade. Catnip tea has been used to relieve upset stomachs, hysteria, nervousness and headaches. Parts of plant to use for tea: Leaves.  Taste: An aromatic tea with a minty flavor.

ROMAN CHAMOMILE (ANTHEMIS NOBILIS)

Grows only 3-12 inches tall and releases a delightful apple like odor when bruised or walked on. Will grow in sun or partial shade, but requires moist, well drained soil. A strongly aromatic perennial plant that has many medicinal uses. An infusion made from one ounce of flowers to one pint of water makes a soothing tonic that is said to calm hysterical and nervous affections in women. It will cut short an attack of delirium tremens in the early stage. Also effective against diarrhea. Parts of plant to use for tea: Flowers.  Taste: Delightful apple taste.

 

CICELY, SWEET (MYRRHIS ODORATA )

A hardy perennial growing to 2-3 ft. Prefers moist, but well drained soil and shade or at least partial shade. White flowers are very aromatic. Fresh leaves used in salads. Seeds used in pastries and salads. Peeled roots are grated and eaten raw or steamed. Tea made from cicely is considered to be an excellent tonic and is considered a mild laxative.  Parts of plant to use for tea: Leaves.  Taste: Has a sweet, anise flavor.

 

RED CLOVER (TRIFOLIUM PRATENSE)

A perennial that is usually grown as an annual. Grows in most soils and needs full sun. Red Clover has long had a reputation as a cancer fighter. The plant contains large amounts of tocopherol, a potent antioxidant form of vitamin E that has been shown to prevent tumor formation in animal studies. It may also provide effective relief for menopausal symptoms as elements of the plant behave like estrogen. A tea can be made by boiling three teaspoons of dried flower tops per cup of water and steeping 15 minutes. Drink 3 cups a day.  Parts of plant to use for tea: Flowers ( Dried ).
Taste: Clover has a sweet, delicate flavor. Excellent with a few drops of honey.

 

RUSSIAN COMFREY ( SYMPHISTUM UPLANDICUM )

A hardy perennial to 2-3 ft. tall. Needs moist soil and partial sun to grow. A mysterious herb reputedly assisting in the healing of wounds. A very attractive plant with indigo blue or shell pink flowers. Unused plants should be worked back into the soil in fall as they are very rich in potash. Tea made from this plant makes a good gargle for sore throats and is beneficial for digestive and stomach problems.  Parts of plant to use for tea: Roots and leaves.  Taste: Has a slightly bitter taste that can be improved by adding honey or licorice root.

 

DANDELION. TARAXACUM

A hardy perennial with a deep tap root system. Grows in almost any soil, in full sun or shade. This is the pure wild dandelion that is found growing wild throughout the US. The leaves are used in salads, the roots roasted for a coffee substitute. The plant is said to balance sugar levels in the blood, cleanse the blood and stimulate the liver.  Parts of plant to use for tea: Leaves and roots.  Taste: A rather bland taste, it should be sweetened with a little honey.

 

DILL (ANETHUM GRAVEOLENS)

A hardy annual that grows in most soils in full sun. It has been said that nibbling dill seeds will stop hunger pains. Dill tea is a popular remedy for stimulating the appetite and relieving stomach aches due to a full stomach. Dill is very easy to grow and is used to flavor pickles, salads, soups and more. To harvest Dill, cut flowering stems when in full bloom. Spread out to dry on trays. When dry, rub off flowers and stems and discard the stems. Store the flowers and stems in an airtight container until ready to use.  Parts of plant to use for tea: Leaves and seeds.  Taste: A rather pungent dill flavor.

 

PURPLE CONEFLOWER (ECHINACEA)

Echinacea tea is a wonderful tonic used to treat colds, flus, fevers, eye problems, viruses and much more.  This perennial plant grows well in zones 3-9.

FENNEL (FOENICULUM VULGARE)

A perennial usually grown as a garden annual. Grows to 5 ft. tall in most garden soils and likes full sun. Fennel tea has long been used as a remedy for stomach and digestive problems. It is believed to stimulate the appetite, relieve cramps and spasms, ease flatulence and expel mucous. The seeds of the plant make a tea that is used to aid digestion and as a tonic for the spleen, kidney and reproductive glands. Plant produces good greens for salads, cole slaws and dressings. The roots can be used in cooking.  Parts of plant to use for tea: Seeds and leaves.
Taste: A very nice flavor reminiscent of anise.

 

FENUGREEK (TRIGONELLA FOENUM)

An annual plant that is widely cultivated for its medicinal properties. Needs sandy soil and direct sunlight. A decoction made from the seeds is give to strengthen those suffering from tuberculosis or recovering from an illness. Also used as an aphrodisiac. As a poultice, it has many uses.  Parts of plant to use for tea: Seeds and Leaves.  Taste: A rather pleasant taste, although slightly bitter.

 

HOREHOUND (MARRUBIUM VULGARE)

A hardy perennial that likes sandy soils and full sun. Used since ancient times as an antidote for poisons and for bronchitis, coughs and colds. Leaves are used for flavoring juices and teas. Juice used for medicinal candies.  Parts of plant to use for tea: Leaves.  Taste: Has a bittersweet, musky flavor. Much improved by adding honey.

 

HYSSOP ( HYSSOPUS OFFICINALIS )

A hardy perennial growing 1-2 ft. tall that needs light, well drained soil and partial shade. A popular remedy for coughs, asthma and lung disorders. Similar to mint flavor, use small amount in salads and other dishes. Parts of plant to use for tea: Green tops of the herbs for best tea. Taste: Minty, slightly bitter taste.

 

LAVENDER VERA ( LAVENDULA VERA )

A hardy perennial growing to 3 ft. tall , prefers dry, well drained soil in full sun. Used to treat nervousness heart palpitations, fainting and dizziness. Also called English Lavender, the dried flowers of this beautiful plant have long been used to perfume linens.  Parts of plant to use for tea: Flowers.  Taste: Sweet, very aromatic.

 

MUGORT (ARTEMISIA VULGARIS)

A tall growing plant perennial usually grown as an annual, reaching 3 ft. or more. Often used to flavor drinks. An infusion made from dried roots at a rate of 1 ounce of herb to one pint of water makes a stimulating tonic for tired blood. Doses should be 1/2 teaspoon while still warm. The infusion is also helpful for palsy, fits and epileptic affections. Parts of plant to use for tea: Flowers and Leaves.  Taste: Very refreshing, tangy taste.

 

PENNYROYAL ( MENTHA PULEGIUM )

A hardy perennial growing 12 inches tall. Likes clay heavy, moist soil and partial sun. It has been used to stimulate digestion and relieve flatulence. A strong but pleasantly scented plant used to repel insects and protect linens. Makes a beautiful ground cover .  Parts of plant to use for tea: Tops and leaves before flowering.  Taste: Strong sweet, minty flavor. Very aromatic.

 

ROSEMARY ( ROSMARINUS OFFICINALIS )

A tender perennial often grown as an annual. Likes well drained soil treated with lime and partial sun. Often used to ease nervousness and induce sleep. Aromatic leaves and stems used to flavor meats and sauces. Excellent for potpourri. Parts of plant to use for tea: Leaves and Flowers. Taste: Somewhat piney taste, should be flavored with other herbs.

 

THYME, ENGLISH ( THYMUS VULGARIS )

A hardy perennial growing only about 12 inches tall. Prefers dry soil treated with lime and full sun. Thyme tea relieves indigestion and calms the nerves. Also used as an antiseptic. Seasoning for poultry chowders, stews, sauces and pickles. Good honey plant for bees.Parts of plant to use for tea: Leaves.  Taste: Pungent, spicy flavor