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Home arrow The Daily Dirt arrow Thursday Tips & Techniques: Planting a Kitchen Garden
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Written by Heleigh Bostwick    Thursday, 10 November 2016
Herbs in Kitchen garden

The idea of a kitchen garden may be old-fashioned idea (think Colonial Williamsburg), but itís still the perfect garden for people who enjoy cooking with fresh herbs, salad greens, and more. Hereís what it takes to make a kitchen garden both practical and beautiful to look at.

Filled with herbs, leafy salad greens, and sometimes vegetables like cabbage, beets, and kale, kitchen gardens are typically small in size and located next to the kitchen for easy access. They usually follow an orderly, practical planting pattern on a center axis, primarily for convenience for the cook who might be dashing out to the garden to snip herbs as she cooks.

Kitchen gardens make use of raised beds as well as containers, and plants are grouped together by use, for instance herbs, leafy salad greens, and soup vegetables, all of which might be edge with edible flowers. Walkways, typically pea gravel, brick, or stepping stones, are wide and plentiful for easy access. Adding a trellis or two can add a vertical element while providing support for peas or beans should you choose to grow them.

While often designed with practicality in mind, kitchen gardens can also be a place of beauty as well as function. You might not use lavender to cook with, but itís a perfect addition to a kitchen garden, adding both a splash of color and fragrance during the dog days of summer. Likewise, you can plant edible flowers like colorful nasturtiums, red leaf lettuce, orange and yellow tomatoes, or purple basil to add color.

Recommended reading:
The Kitchen Gardener's Handbook
 
 
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