Kitchen Garden

When we moved into this house in 1999 there was a small flower bed next to the back door, right outside the kitchen. Garden-starved after several years of city apartments and patio containers, I knew immediately it would be my kitchen garden. I'm not sure where I first heard the phrase "kitchen garden," but I loved the idea of fresh herbs right outside the kitchen door. 

Making that patch of dirt a little bigger was one of my first tasks in the new house, and over the years I've always grown herbs there, along with a few non-edible plants that have sneaked their way in. That black-eyed susan in the background was a gift for Tom's first father's day 10 years ago. I transplant new offshoots out of the bed every year and we now have a dozen of those black-eyed susans around the yard. 

In the picture above, you can see thai basil, tarragon (hidden behind the basil), thyme, cilantro, marjoram, parsley, chives. Pots on the stand tucked behind the fountain contain rosemary, oregano and sage. 


I took this photo just a few days ago and with the hot weather already the cilantro is thinking about going to seed. I'll have to make sure I snip off any seedy parts to try to keep the yummy green leaves as long as possible. But here's a tip about cilantro: you pretty much have to plan to start a new plant every six weeks. I have some seeds sprouting in the kitchen window now. I used to think I was doing something wrong, but apparently cilantro has no staying power in this zone. In a month this plant will be spikey and seedy no matter what I do to it. 

oregano

I was able to overwinter my oregano this last year in the kitchen. It sort of went dormant and then turned into this gorgeous green fountain as the days got longer in March. I used some in yesterday's vegetarian chili. As with all fresh herbs, the flavors are not as strong as dried, especially in a slow-cooked dish. So I used some of each.

thyme

Thyme is perennial, and I had some creeping thyme in this spot for about 5 years but it didn't make it through last winter. The replacement plant from the conservatory sale looks good so far!

marjoram 

I adore marjoram and have no idea how other people get by without it. The flavor is something like a sweet, mild oregano. It seems to add richness and flavor (for example, to salad dressings or broths) without having that distinctive Italian-pizza association. It is also perennial, at least in this sheltered bed, and spreads (although slowly.) I like the wonderful pale green color. 

This is sorrel, new to the garden this year. I thought it was pretty but apparently it can be used in salads too.
It's supposed to get fairly large (if whatever is nibbling on it will leave it alone!)

 

We grow regular basil and chili peppers in the vegetable garden, as well as chives and green onion. Some dill is coming up from seed as well. The best thing about cooking during the warm-weather months is being able to go out the door (or send a child into the garden) to pick fresh, flavorful herbs. 

Do you have a kitchen garden or windowsill herb garden? What's in it?