Perennial Herb Bed


This is the back (south side) of the house, right next to our little porch. The small plant you see at the base of the post is a native honeysuckle that we’re hoping to coax up and over the pergola to give the porch some much needed summer shade…it’s got a long way to go!

Today’s project was putting in a raised bed frame for the perennial herbs we currently have in containers from last year.  For now, i’m planning on sage, thyme, chives, and rosemary.  The mint will stay in it’s container to help, forgive the pun, contain it.



It’s about 13″ wide, 4″ tall to give you a sense of scale.  I really like the look, and function, of beds that don’t have right angles, it helps break up the uniformity a bit.

I’ll dig in a few inches of leaf mulch before transplanting when it warms up a little bit.  The thought of fresh herbs 8 feet from the kitchen door is making me ready for spring.  There’s really nothing like going into the yard with a pair of scissors and deciding what’s for dinner!


About Ryan

Urban gardening at it's best (sometimes it's worst)! Adventures and learnings from going 100% lawn free in a D.C. row house.
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3 Responses to Perennial Herb Bed

  1. Kim says:

    Tarragon! I highly recommend adding tarragon. I used to roast asparagus and garlic scapes and sautee whatever other local veggies and tarragon in the spring, and throw it over pasta with olive oil and lemon juice, and then throw in some cheese. It was seriously my favourite spring meal last year and I made it all the time. I think sometimes I’d throw in edemame too.

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