If you’ve been reading this blog for a while, you probably already know about this herb tower. Several years ago, I stacked several random pots together and filled them with herbs. It’s been the best space saver and a fun way to have access to fresh herbs throughout the year to add to recipes. If you are low on space, go vertical! This summer, I wanted to try growing some new-to-me herbs to stretch myself in the garden and also in the kitchen. I tend to grow the same things over and over – basil, thyme, oregano, rosemary, and parsley. So, I’m really enjoying branching out a bit. I love seeing all of the textures and colors come together and cannot wait until it looks wild and unruly.
I’ve grown lavender before but never in the tower. I put it in the very top because it can handle drier conditions and the top tends to dry out first. I’m planning to use it in tea and also in aromatherapy. The deep purple blooms are so pretty to me and they smell amazing!
Chamomile is also new to the tower. Once it blooms I plan to use it to make tea. It has a calming affect on the nervous system and also serves as a digestive aid.
Tucked in beside the chamomile is marjoram. To me, it’s like oregano but more delicate. I’ve been using it to make salad dressing. The dressing I make for most salads is made with dijon mustard, minced shallots, minced garlic, lemon juice, olive oil, salt, pepper, and a tablespoon of fresh herbs.
Sorrel (technically a vegetable) is next to the marjoram. I think it’s the most beautiful! The red veining and broad leaves are so striking. It has a bitter lemon flavor and I plan to use it in salads.
On the next tier, I’ve planted garden sage and pineapple sage – the two plants with larger leaves. I’ll use the garden sage in marinades for chicken and pork. The pineapple sage will eventually have red flowers that attract hummingbirds. The leaves actually taste like pineapple and I’ll use them to make cocktails – muddled pineapple sage leaves are so good!
