Urban Garden – Spring/Summer
I’m no green thumb. I barely know anything about planting a garden. However, I love to cook and love fresh ingredients. I also really hate paying crazy prices at the grocery store for fresh herbs. The combination of these love and hate items gives me the inspiration to plant my own garden every year. What started as just a couple of basil and rosemary plants has now grown to include about 10 herbs, several varieties of peppers, tomatoes, squash, zucchini and cucumbers.
It really is so easy to find a spot here and there in your yard in the suburbs or the city. Some of these are pretty to look at and some of them provide great fragrance.
This is what I have in the ‘garden’ right now:
How to Plant Your Urban Garden –
Oregano (both Greek and Mexican)
How to plant an urban garden
1) Use herbs in a potter as filler plants around some of your seasonal flowers. Vary the types in a pot for color, texture, and height. For example, thyme is a low growing (spiller) plant with dark green leaves and contrasts nicely with a ‘bushy’ plant like parsley or cilantro and a tall bright green plant like basil.
2) Don’t let the herbs flower if at all possible. Even if you don’t need any right then, it is best to trim the plant for full growth. Basil is one that likes to try to grow tall and flower. Cut it back every now and again and you’ll be pleased with the amount of basil you get for many months.
3) Rosemary, thyme, marjoram, sage and oregano should all make it through the winter in a place like Atlanta.
4) Zucchini, squash and cucumbers grown like a vine on the ground. They are great to plant near a bush and use the bush to help hold them up. They also grow low enough that your neighbors are not likely to complain. I grow mine right by the front door behind a small hedge of boxwoods. It was kind of dead space in the yard and it gets a ton of sun. Just perfect.
5) When you plant a tomato plant, bury a lot of the exposed stem. It will sprout new roots wherever it is buried and will be much more sturdy of a plant.
6) You can never have too much basil. I’ll harvest several times during the season and make basil pesto which freezes beautifully.
7) I love banana peppers on salads, sandwiches, and pizza. We always grow a lot of banana peppers so I keep a jar of vinegar in the fridge and as new peppers are ready to pick, I slice them up and add them to the jar. It’s not officially pickled but it works well so they last and have that pickled flavor.
Wow! This is pretty impressive. Although it sounds easy enough to do in my own yard, I think I’ll just sneak over to yours and pick what I need! You know I never really liked getting my hands dirty! – Denise