It’s on like popcorn! With help from Honey, my 9-year old (her little sis, Cricket didn’t want to get her hands dirty), my kitchen garden is off to a great start. All of my herbs are potted and looking mighty nice. In a couple of weeks they’ll be in good shape to begin snip-snipping. Most of these are multi-taskers that I’ll be using quite a bit for beauty mixes, cooking and libations–woot-woot! Not only do the herbs add a touch of oomph to the kitchen, but they smell oh so good. The whole deal took about an hour:
- Herbs of your choice: The herbs I bought from the Home Depot were transplants and pre-potted so no additional soil was needed (I didn’t have the patience to grow them from seed). If you need more information on selecting herbs to grow, check out Herbs at a Glance, a very useful guide.
- Mosser River Rock Soil Cover: The pebbles were (purchased at the Home Depot) poured into the bottom of the jars so that when the herbs are watered, there is proper drainage away from the roots.
- Mason jars: I love the look of mason jars, but any old jar, or container will do. I ran out of jars, so ended up using an old watering can as shown in the pic. Whatever you use, make sure the container has a wide mouth so that it’s easier getting the herbs in. Most grocery stores sell mason jars, and even some craft stores.
To jazz up my budding (pun intended) kitchen garden, I’m going to buy these chalkboard labels for the jars. I’ve had no luck finding them on the ground, so looks like I’ll have to order them online. Muy cute, yes?
On another note, this cocktail is going to be so divine using the mint we just planted:
1/2 peach, cut into thick slices
3 or 4 fresh mint leaves
1 lemon wedge
1 ounce water
1/2 ounce simple syrup
2 ounces whiskey
1 sprig mint
1 thin peach slice for garnish
Muddle all ingredients except whiskey in a cocktail shaker. Add ice and whiskey. Shake and strain into an ice-filled old fashioned glass and garnish with a peach slice and a sprig of mint.
Next step is getting my summer veggie planting strategy mapped out. In my mind’s eye, my garden will be overflowing with succulent produce–so much that I could literally reach from the window and pluck something off the stem for cooking. We’ll see…