While searching Pinterest for garden ideas, I came across some amazing tutorials and various ways to build an herb spiral. Some fancy and some not. I had a spot in the backyard where the stump of a leaning beech tree was ground up after removal of the tree. The spot was bare and in desperate need of ground cover plantings.
I thought it might make an ideal place for an herb spiral. With the tree now gone, it was one of the sunniest spots in the backyard and very close to the dining room. Kitchen gardens should be near the kitchen, right?
However working the soil was no easy task. Old tree roots still remain buried there and our soil is rich in rock deposits. I added some compost, topsoil, and coffee grounds and used the unearthed rocks as a border. My first attempt wasn’t bad. Better than the ugly eyesore bare spot, so I was generally pleased.
I even got a bonus of free plants growing in between the mint, chives, celery, lettuce, and basil. They were most likely seeds in the compost from papayas, tomatoes, and pumpkins leftover from Halloween. Hey, repurposed seeds! What could be more perfect?
In early spring the following year, I tried to improve the spiral somewhat by adding bamboo borders for height, more soil, compost, and grounds. My Herb Sprial Redux Year 2 wasn’t bad either. I think chives, basil, sage, swiss chard, cilantro, and thyme ruled in year 2.
I learned the hard way that sorrel and mints should go in containers, not your garden because they begin spread like wildfire trying to take over the world! I also learned chipmunks like to tunnel under empty pots!
Well, now its spring again and time for Herb Spiral Year 3. I’m still working on making improvements. The chives are already off to a great start. We’ll just have to wait and see how well the rest of it goes. Stay tuned for updates and wish me some “savory” good luck.