Growing Herbs in Containers - Planning a Container Garden

Planning a container garden

Where garden space is limited, or where your claim to the great outdoors begins and ends at the balcony or window box, you can create a visual and edible feast with herbs grown in pots and other containers.  Herbs such as bay laurel and rosemary are at their most effective when planted in their own in a container and since both can have a nice long life, placing them in a container lets you bring them indoors come winter.  Other herbs can be planted individually or in larger containers in groups.

rosemary being trained
on a copper frame into a
triangle topiary

This design is something you can do in its entirety or you can pick and choose those parts that will fit in the space you have available.

You can be as simple as a clipped bay or topiary rosemary in a large container flanking the door or a strawberry pot holding a wide variety of plants.

Containers can be the more traditional terra cotta or plastic pots to the more creative and textural stones sinks, barrels or half barrels, wheel barrows, olive oil cans, paint cans, steel tomato cans, wooden crates or hand-crafted hypertuffa containers you can make in any shape you want.

Keep these tips in mind when choosing containers:

1. Shallow containers such as stone sinks, and terracotta or hypertuffa troughs are suited for annual herbs such as sweet basil, dill, chervil, and calendula. 

2. Try to keep annuals and perennials in separate containers so you do not disturb the long-term herbs when you plant or discard the annuals.

3. All containers, regardless of style require adequate drainage holes in the base.  
4. If you are filling a large container, place it in the final position before you fill it, as it will be heavy and hard to move.

To Plan -- 

The easiest way to begin to fill a container is to combine three categories of plants: thriller, filler and spiller.

You want to have a bold, upright, architectural plant; that's the thriller.  It should get your attention.

The filler is the plant with medium height in the pot, or the next step down from the thriller.

The spiller tumbles out of the edge of the container and falls toward the ground.

When considering plants to use as your thrillers, fillers and spillers, think about their texture, fragrance and color combinations. Individually, each plant conveys color, texture, shape, and dazzle. Yet when combined in one container or a grouping of pots, examine how the plants interact with each other. Do certain colors in one plant bring out subtle complementary colors in another? How do the various leaf shapes, sizes and textures carry through the container plantings? Is there an underlying theme that connects all the plants together?

You can accomplish this with one container or a set of containers grouped together.

Thriller

So how do you combine form and function into a fabulous container? Start with your focal point, or thriller. This is the plant that provides architectural structure in the pot. "Thrillers are the big, bold element, so look for shapes that are strong and pronounced," says Steve. Good options for thrillers are elephant ears, cannas and ornamental grasses.  You can add a lemon grass, chives and a thick-leaved scented geranium like ‘Mabel Grey’ too.

Filler

Fillers are the plants in the middle that connect the thrillers to the spillers. Fillers are mounding, billowy plants that you put around the thriller. They disguise the base of the thriller and fill up the pot with neat shapes. Consider using plants of moderate size, such as basil, coleus, pentas and lantana. Small leaf filler would include thyme and variegated thyme.

Spiller

Spillers are the final element to consider when designing your pots. They cascade to the ground, softening the edges of the pot and anchoring it in place. They provide a colorful skirt around the combination of thrillers and fillers. Sweet potato vine, million bells (Calibrachoa) and nasturtiums are good examples of trailing plants.

Come back tomorrow for Design and Layout ideas for Containers

Immunity Boosting Herb Garden

Come winter time I begin thinking of what to plant next year.  I have discussed theme gardens before, but this time I thought I would focus on medicinal herbs.  Recent illnesses among my friends and family have made me more aware of the need to incorporate medicinal herbs into our daily life.  I admit that although I understand the medicinal properties of many plants.  I grow herbs because I enjoy the scents and flavors more than any other aspect.

So this year I decided to focus on the easiest ways to begin incorporating those medicinal properties.  Boosting or strengthening the immune system would help most people avoid chronic illness, so I decided to start there.

scale is 4 squares to 1 foot

I designed this garden based on an idea I found in the Herb Companion Magazine back in 2012 and sketched into my notes.  The Garden is round and about 4 and ½ feet in diameter with a raised center section about 2 feet in diameter located in the center.  Raising the herbs up in the center allows them to get more sunlight and to spread without crowding the plants that encircle them.

At the bottom is a diagram
of the raised center

It created a nice compact immunity boosting herb garden that you can try too!

I suggest one each of the plants listed except Echinacea which should number 3 and thyme which can number 3 to 5.

The Plants are:

E Echinacea (Echinacea angustifolia or Echinacea purpurea) - This strong hardy perennial is easy to grow from seed and looks lovely when it flowers in the fall.  You can use the root to make tea or just the flowering tops both will boost natural immunity.

G Ginger (Zingiber officinale) The root is used in tea as it is both warming and anti-inflammatory and has been used effectively to help fight the flu and common cold. Not hardy in the Midwest this plant should be grown in a pot.

L Lavender – (Lavendula) - Studies have demonstrated lavender’s inherent anti-bacterial and anti-fungal disinfecting properties. It is a low growing shrub that makes a striking plant with it silver gray leaves and purple flowers.

M Mint (Mentha) - with many different species to choose from, almost all assist with illness symptoms like nausea, headaches and fever. Bushy shapes like apple mint and spearmint will look the best in this small garden, but a container may be needed to keep the mint under control.

Me Meadowsweet (Filipendula ulmaria) - The leaves and flowers have a pleasant wintergreen aroma and flavor, and are used internally for inflammation, fevers, heartburn, and peptic ulcers. Meadowsweet is a wonderful tonic for arthritis with its anti-inflammatory salicylates. A hardy perennial, it grows to 4’ tall, and 2.5’ wide. Plant in full sun or part shade.  

Mo Motherwort (Leonurus cardiaca)- is a short-lived herbaceous perennial, plant in full sun to part shade. Hardy to Zone 4. Plant 18-24 inches apart; grows 3 to 5’ tall. In cooler climates, it can take over and become quite weedy, so you may want to plant it where it can do its thing without stepping on anyone’s toes.

O Oregano (Origamnum vulgare) - Most known for its culinary properties, it has anti-inflammatory and antioxidant properties which make it perfect for immune system support. It is believed to have enough antibacterial effect to kill MRSA.

R Rosemary (Rosmarinus officinalis) - A culinary wonder, this herb provides anti-inflammation, anti-fungal, antibacterial, and antiseptic properties. And research provides ample evidence that rosemary not only improves memory, but helps fight cancer.  Not hardy below 10 degrees, this plant should be grown in a pat to bring in for the winter.

S Sage (Salvia officinalis) - An anti-fungal herb you can add this to tea and use to make sore throat treatments.  A hardy perennial it can get larger over time so as a background plant is great.

T Thyme (Thymus) - Thyme has many medicinal properties it is anti-bacterial and can be used in all of its scents including lemon.  Hardy, they are a low grower and can fill in around the base of the Echinacea.

Almost of these plants will be available on May 12 & 13, 2017 at the Plant Sale of the Garden Club of Villa Park. Pre-order of plants is available thru April 20 with order forms available on the Club website.

Anise Hyssop - Mini Herb of the Week

I have posted about this plant before, but since it is one of the plants we will have at the Plant Sale for the Garden Club of Villa Park, I thought I would focus on it once more.

This flowering plant has spikes of lavender florets that bloom all though summer.  It is a great nectar plant for bees and butterflies and a must for a native garden or pollinator garden.

The mint-like leaves have toothed edges that taste and smell like licorice with a bright almost minty edge to the overall flavor.

To Grow

Anise Hyssop grows very well from seed, but if you want a long flowering version the first year, you want to get a nursery plant.  It prefers full sun, but will tolerate partial shade.  It likes a moderately moist, well-drained soil that is high in fertility.  You will want o spread compost around the base of mature plants in spring to give them a nutritional boost.

The plant blooms beginning in June and will continue all the way into September.  The flowers stay fresh and lively on the plant for up to 4 weeks.  They are a medium purple, shaped like little ears of corn.  To grows quickly and can gain 2 feet of height in just two months, so plant it with some space to expand.  It is a perennial so it will come back year after year to spread it glory and attract those butterflies.

To Use

Make a wonderful chilled astringent by steeping a Tablespoon of crushed leaves and flowers in a half-cup of boiling water. Leave covered until cool, then add the strained liquid to 1/2 cup of witch hazel extract.  It will act as an astringent to tighten pores if splashed on your face after washing and before moisturizing.  You can make a batch and keep it in the refrigerator for a week.

Black Bean Salad with Anise Hyssop

Minced Anise hyssop leaves emphasize the nutty flavor of black beans.  You'll want to make this salad just before you serve it so the black beans do not discolor all the other ingredients.

2 cups cooked back beans, rinsed if canned
1/4 pound cooked green beans, cut into one inch pieces
1 medium red or yellow tomato, chopped fine
1 shallot, minced
1 Tbls fresh onion or garlic chives, minced
1 Tbls anise hyssop leaves, minced
1 tsp anise seed
1 Tbls balsamic vinegar
1 Tbls olive oil

In a medium bowl, combine both beans, tomato, shallot chives, anise hyssop and anise seed.

In a small bowl whisk together the vinegar and oil.  pour over the bean mixture and toss well to combine.  Serve in a nest of lettuce leaves immediately.

Calendula Bath - Bath Blend of the Month

Calendula Bath 

This is a great way to get rid of itchy, irritated or dry skin. Calendula is a perfect herb for skin, taken as a tea internally or used in the bath externally it will bring back a softness and glow to skin.  The gentleness of this simple bath tea allows you to sue it over and over.

1/4 to 1/2 cup Calendula Petals 

2 cup boiling water

Stir the Calendula petals into boiling water.  Steep until the water is room temperature, then strain into the bath water and soak.

Ginger Lime Dip Weekend Recipe

A spicy hint of ginger is a savory flavor in the midst of tart and sweet to make this a multi-dimensional dip for fruit.

1/2 cup mayo

1/2 cup sour cream

2 tsp grated lime peel

1 Tbls lime juice

1 Tbls honey

1/2 tsp ground ginger

Stir all ingredients until well mixed.  Cover and chill.  Serve with fruit.  Makes 1 cup.

Berry Sorbet-sicles

I love push up frozen pops.  LOVE them.  I also love lemon ice and recently I have been all about simple herb syrup.  A frozen pop can combine all of that.  I have made them in the past with a product called zipzicles, which is a pouch you can freeze your simple syrup creations into to freeze and eat as a popsicle.  You can order some through the mail here:  Zipzicle pouches

Syrups are the tastiest and sweetest types of herbal infusions you can make. Here are instructions for creating your own yummy syrup at home:

elderberry along Kline Creek were I once lived

Elderberry Syrup

1.                  Simmer 2 ounces of elderberries, dried, in 1 quart of water over low heat until the mixture reduces down to 1 pint of liquid.

2.                   Strain the herbs from the liquid, and place the liquid back into the pot.

3.                   Add one cup of sweetener (see note) and warm over low heat until the sweetener and herbal liquid are completely mixed.  NOTE: Sweeteners used can be honey, vegetable glycerin, agave nectar, maple syrup, or sugar.  If using raw honey, be careful not to simmer or boil the syrup, as this will destroy some of the beneficial properties of the honey. 

4.                   At this point, you may add a flavoring extract or fruit concentrate if you wish to flavor it.  Lemon juice may be added for sore or tickly throats, or brandy can be added as a relaxant and preservative.

5.                   Remove from heat, bottle and place in refrigerator.  Your herbal syrup will last for several weeks to months within the refrigerator.

To make a perfect popsicle with this syrup, add 1/2 cup of sparkling soda or seltzer water to the pint of syrup then pour into the pouches to freeze.

Fruit Syrup

You can use a slightly different method to make syrup if you are using berries or fruits.

1.       If using fresh berries, I first squeeze the juice of a lemon into a pan, and then simmer the berries along with a broken cinnamon stick, slices of ginger and a cardamom pod or two. Sometimes if there are some old vanilla beans around, I'll toss one of them in too.
2.          I smoosh it every so often with a potato masher.
3.          After 30 minutes or so, I strain the berries in a mesh strainer, and then pour them into a square of tight knit cloth (I cut up old t-shirts specifically for this job) and squeeze as hard as you can to get as much juice as possible.
4.          If you're using dried berries, use about 1/2 cup of berries to perhaps 2 cups of water and the juice of a lemon.  Continue as above with the fresh.
5.       Measure the juice. Add an equal amount of sugar (I usually add an additional 1/2 cup or so), and bring to a boil for about 3 minutes, skimming off any foam that may rise to the top.
6.        Cool the mixture then add to pouches to make popsicles or freeze in a shallow pan to make a sorbet.

Check out the previous step by step "How To" make an herb popsicle with lemon verbena and lemon balm here: Herb Popsicles.

Glazed Vegetables - weekend recipe

Easter is almost here, so lets cook some carrots.  Root vegetables, especially carrots, are enhanced by cooking.  In fact, the nutrient value of carrots (according to a recent study) is actually higher when they are cooked.

Here are the simple steps to creating great glazed vegetables.

Using a dutch over or deep saucepan, arrange thee vegetables in snug layers.  Add 2 to 3 Tablespoons of butter, a Tablespoon of sugar and water to cover.  Boil until the liquid becomes syrupy.  Finish with herbs and seasonings.

You should have glossy, tender and sweet vegetable, but not cloying.  Much of the sweetness comes from the vegetables themselves.  As the vegetables cook the liquid draws out their sugar and reduces to form a delecate glaze.

This works with carrots, beets, turnips and rutabagas.