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Herb Gardens

In the 1980s, there was a large herb farm here. Nearly all traces were gone when we arrived, but we are putting in as many as we can!

Several varieties of sage beyond the hostas Right at the front of the walkway is a large and long-established rosemary plant that stays green the year round. We use it in breads and with potatoes, and put sprigs on the barbecue when we grill lamb.

Fennel and St John's Wort have also held on for years. We use our fennel seed in breads, scones, tomato sauces and risotto.

Several varieties of thyme are here with a rose and daylilies

Our herbs are interspersed with other plants, although certain patches of the garden have concentrations of herbs. A mixed bed of thyme, daylilies, chives and the tea rose Safrano is found on the south side of the garden. Several varieties of sage are just beyond the hostas, near the path to the fountain.

There is a wild herb, nothing anyone recognizes as culinary, but something that sprouts in attractive tufts all about the grounds, and we encourage it because it gives a fresh lemony scent to the air in summer.

The sweetest and most aromatic spearmint - mmm, so good in juleps! -- grows by the compost bins!

Herbs We Grow

Quantities may yet be very modest, but we can gather enough for a pot of tea, an herbal bath, or a little bundle to scent a drawer or closet. And we're increasing the quantity every year.