#the roses are wilted because of the egg
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The Day After
John Price x fem!reader OC
Authors note: sorry this is so short. I started my new job this week and the hours are a lot longer so I’m adjusting and trying to find time to write.
Summary: John Price, the loving devoted husband he is forgets Valentine’s Day.
Warning: sexual themes, swearing, not edited.
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“Okay, I’ve got flowers, chocolates, and her favorite takeaway.” John spoke to himself nervously as he pulled up the driveway to your family home. Reaching into the back seat he pulled out a small gift bag decorated in pink and red hearts with white tissue paper peaking out.
With the bags in hand John put on his most charming smile, got out of his truck, and walked through the back door to see his four year old daughter sitting at the kitchen table. Evelyn was coloring in a large heart with the words ‘happy valentine’s day’ at the top of the sheet. It was computer paper meaning you had gone out of your way to print it off for her to color. That was most definitely a dig.
John had forgotten what yesterday was and was confused why you were giving him the cold shoulder. It didn’t occur to John that it was Valentine’s Day, to him it was just a normal Tuesday. He didn’t have to be on base that day so he saw it as his chance to lounge around in his boxers and watch tv, which is what he did until he left to pick his children up from school.
When John picked Evelyn and Jj up he had a glass shattering moment. At pick up he saw his daughter dressed in pink sparkly leggings, a red sweater, and a head band that had antennas with two sparkly hearts and then his own heart dropped. Jj went on and on about the candy he’d gotten and how his teacher wore a headband like Evelyn’s but John could barely listen as he loaded his kids into the car. Checking his phone quickly to see the date, February 14th John felt his stomach drop.
John’s mind went straight to damage control and how he could convince you he didn’t forget Valentine’s Day. Then he thought back to laying on the couch in a crew neck and boxers, when you asked him if he had any plans today. John had said ‘no’ then asked if you’d make him breakfast.
It was too late for him to convince you he didn’t forget and he came to terms with that on the drive home. You’d been ignoring him all day and he was a bit surprised you had taken the day off and let him sleep in. When you gave him breakfast John noticed it was burnt to hell and how you curtly said ‘yep’ when he thanked you. John didn’t want to say anything because you seemed to be having an off day and like the good husband he saw himself as he didn’t want to add to it. Now John knew he was the reason your mood was so sour.
Stopping on the way home John grabbed the last bouquet of flowers at the local shop, they were black roses and wilting and quite ugly. The irony of them being black wasn’t lost on John and he was okay that these might be a symbol of his soon approaching demise. Your favorite candies were out of stock, the crisps you liked no where to be found, even the icecream was barren the flavors left being your least favorite. That’s when John realized he was totally screwed. His lack of planning was biting him in the ass and he deserved the wrath you were going to give him later that night.
Evelyn and Jj were no help. The two of them bending John’s ear and asking how he could forget. They went on to say you made them heart shaped pancakes for breakfast with strawberry milk and asking if he didn’t get any. John thought back to the burnt toast, scorched eggs, and cold tea. Even his favorite section of the newspaper was absent from the pages and you most definitely took it out to spite him.
Evelyn told John how you put a pretty heart shaped card in her lunch box and Jj said he had gotten one too. Jj snarkily told his father that clearly he didn’t deserve heart shaped pancakes or a card because he hurt your feelings. It was a blaring reminder that his children adored you and they didn’t hide how applauded they were at John for snubbing you.
When the three of them got home Evelyn flew through the house to find you upstairs. Jj just kept shaking his head at John and reminding him how ugly the flowers were. John couldn’t do right by anyone.
John approached you in your bedroom with the god awful flowers and you scoffed at him. Taking them and tossing them in the trash in the bathroom. John tried to apologize but you told him you wanted space so John went and sulked on the couch until dinner. Dinner was silent and you batted John away two more times, telling him to leave you be.
By the end of the night your two children who had been glued to you had fallen asleep in your bed after watching a movie; leaving John to sleep on the couch. John had continuously apologized especially after you had given him his present. You tossed it in his lap as he sat on the couch and then went upstairs without a word to watch that movie with Evelyn and Jj. You’d wrapped up a risqué set of lingerie and fluffy set of red handcuffs, with a note that said
‘You’re in charge tonight, Captain.’
John felt even more like a prick because he’d been dropping hints that you two should do something to spice up the bedroom. You two had flirted about bringing handcuffs in for a try and you’d give him a lap dance. John should have suspected you’d surprise him with this on Valentine’s Day if he’d actually remembered the date.
Thats how John found himself with bags of your favorite things and two dozen roses as he stood in the back doorway of your home. Now it was February 15th and with a sore back from sleeping on the couch John was ready to grovel for your forgiveness.
“Those ones are a lot prettier.” Evelyn chimed from the kitchen table, putting her crayon down. She quickly looked away as John cut his eyes at her.
You were standing at the kitchen island putting away the leftovers from dinner. John had texted you not to eat with the kids so you didn’t. Kicking his shoes off John placed the takeaway, gift bag, and flowers on the kitchen island in front of you. Then swiftly pecked you on the cheek and ran his finger down your spine.
“Happy Valentines Day.” John whispered in your ear leaving another kiss to your cheek.
Taking the single pink rose he walked over to his snarky daughter, handing her the single rose he’d bought her. It had Evelyn giggling and kicking her feet. For you, seeing John be sweet to your daughter had your heart fluttering. You felt guilty for being so petty the previous night. Throwing the flowers away in front of John felt cruel and you hated how your stubbornness won out and influenced you to stay mad instead of communicating that you felt forgotten and disappointed.
Your anger had dissipated greatly after a phone call to your father to rant. Like usual your dad made light of the situation until you were frustrated and then he gave you some very wise advice. Telling you most women would kill for a husband as involved, dedicated, loyal, and most of all one who takes initiative. That it was clearly a mistake and if you wanted to crucify John for it to go ahead. But it could lead to John being equally as hard on you in the future if you were to make a similar mistake. Would it truly make you feel better to reject his love and effort now when that’s what you truly wanted yesterday?
The way John always looked so handsome in his camouflage quarter zip and matching cargo pants did something to you. How he tucked in his shirts, the way his belt accentuated his v-shaped waist, how his large muscular biceps bulged being confined in the fabric. Your husband was mesmerizing especially after bringing you two dozen roses, your favorite food, and being a gentleman to your daughter. It made the sting dissipate greatly.
“Thanks daddy.” Evelyn sang the words and sniffed the flower as John placed a quick kiss to the top of her head.
“How was your day, darling?” John was back by your side giving you a calm reluctant smile. His large hand was caressing your back lovingly and you couldn’t deny how good it felt.
“Fine. I see you’ve come to make peace.” Your sweet smile and kind eyes had John blinking in surprise. He wasn’t expecting humor, John thought you’d continue giving him the cold shoulder or have something snarky to say.
“So does this mean daddy gets some of the cookies we made? Cuz I think meanies shouldn’t get cookies.” Both John and your faces dropped at Evelyn’s sass. You two shared a look that communicated ‘threes a crowd.’
“Evelyn, how about I handle your father. Go hang out with Jj in the living room.” Your words were a bit sharp. It had your daughter falling in line but she’d have to give you a bit of a fight.
“Okay, fineee.” Evelyns exasperated sigh being so cute you had to stifle a giggle while John rolled his eyes. She dramatically grabbed her crayon, snatched her paper up and left her rose on the table.
“No doubt she’s my daughter.” You quietly joked to John who snickered at your remark. Your charm was helping quell his nervousness. He couldn’t help but stare at you and how beautiful you looked with your hair down wearing leggings and an old faded t-shirt. The guilt John felt for letting you down yesterday when all he wanted to do was spoil you rotten made his chest tight.
“Can you put my rose in water and leave it on my dresser. It has to be next to my lamp so it gets light.” Evelyn asked John who nodded in acknowledgment. He didn’t have the heart to break it to her that her lamp would do nothing to keep that rose alive longer.
“Sure. Give this to your brother please.” John handed Evelyn a king sized candy bar as Jj’s valentines present from him.
“Think he’ll share it?” Evelyn asked, eyes going wide at how big the chocolate bar was.
“You know he will, now run along.” You said with a grin, nudging your head toward the door.
You looked on expectantly as Evelyn slowly walked out of the kitchen. She was dragging her feet and giving you her cutest face hoping you’d ask her to stay but you didn’t. Once out of sight you heard her huff rather annoyed and then her feet could be heard padding against the hardwood of the hall to the living room.
John had been staring at you the entire time looking uncharacteristically timid. You had been so cold yesterday the fact you seemed back to normal was confusing to the poor man. John knew you as a forgiving person but even he knew forgetting Valentine’s Day was a huge fuck up. You were always so sweet and thoughtful any holiday that he strived to be as romantic but he failed miserably yesterday.
“Im so sorry about yesterday.” It was clear how sincerely sorry your husband was but it still stung that he had forgotten Valentine’s Day. His blue eyes were turned down at the corners while his hand continued to stroke your back lovingly.
“I know.” You said evenly as you opened the chocolates John placed on the counter and ate one.
Carefully John watched you pull the tissue paper from the gift bag to reveal the massage oils, bath salts, a candle he’d purchased and the mini bottle of champagne. The card inside was next and he felt slightly relieved to see a small smile spread across your face.
‘You’re in charge tonight, Darling. Your wish is my command.’
The note had you grinning. John used your similar message only he decorated the small white card in crudely drawn hearts with pink high lighter. His note lacked the sexual undertone and was quite sappy with how many X’s and O’s he signed it with.
“How can I make it up to you? I feel awful.” John had inched his way closer. Wrapping his strong arms around you and tucking you under his broad shoulder, he whispered in your ear. He smelled of his comforting woodsy cologne and oaky beard oil that he knew you loved.
“A full body massage would be nice. But first the kitchen needs a scrub down. There’s dishes too. So once I’m done with that.” You buried your face in the crook of John’s shoulder and melted into his embrace. His chest was warm and it felt safe being held in his arms as if he were enveloping your body in his much larger one.
“Let me go run you a bath and I’ll get right to it, let me pamper you. And don’t worry about the laundry or kids I’ve got it covered.” John kissed your forehead, squeazed you tight and went to leave.
Swiftly you caught John by the elbow and pulled him to look at you. Taking his bearded face in your palms your thumbs stroked his cheeks and you gave him a soft yet loving smile.
“You act like you don’t normally help me with that stuff. You’re an amazing husband and father. Always offering a helping hand, never needing me to ask you to do things, you just do them. And when I do ask you’re so willing, it blows my mind sometimes. One mistake isn’t going to cause a big fight but can you promise you’ll make it up to me next year?” You’d practiced what you wanted to say all day in your head and it felt good telling John you weren’t mad at him anymore.
“I’ll make it up to you tonight, and this Saturday because I got a sitter and I’ll be whisking you away. And next Valentine’s Day I’m gonna knock your socks of, that’s a promise.” John squished your face between his palms and planted a big obnoxiously loud kiss to your lips.
You laughed and tried to pull away only for John to hold you in place and start planting kiss after kiss to your lips and cheeks. Through the laughter you were able to push John away and catch your breath.
“See, even when you mess up you show up and do your best to course correct. I knew there was a reason I married you.” It was an easy confession and you loved seeing that confident, charming smile back on your husband’s bearded face.
“And there’s countless reasons I married you. Now pour yourself that champagne, enjoy your favorite food, and I’ll go run you a bath.” With a firm smack to your ass that made you yelp John walked backwards out of the room giving you a flirtatious wink.
“I love you, John.” You called after him only to giggle at how he poked his head back in the kitchen.
“I love you too and I’ll love you for the rest of my days, and a little after that.” With a confident smile John disappeared upstairs to start your very well deserved night of pampering.
~~~~~tag list~~~~~
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Eggtober Recap and Masterpost 2023

Untitled Egg Poem Egg Yolk Splattered in a chipped bowl, Limitless potential Broken like the dawn.
Scared of wasted sunrise, Scared of loving white lies, Yearning, Wanting to breathe free.
Prison within a prison, Living without living, I am spinning, toiling, burning, Breaking, sifting, praying, learning, Nothing blooming Nothing growing Tears.
Crackling insanity, A song that boils within me A rhythm Setting me in stone.
And I'll claw in Like dandelions, Vines, like yeast and mold I'll make a mark one day, you'll see.
Rooted, I'll grow my thorns, It's not my fault for being born, Sorry if My laughter is too loud.
I'll make a reverie of mechanical monotony No more apologies Just me. Insects and wriggling larvae, Eggshell like lead paint chips, Star dust doesn't choose its shape.
Pigment from wilted roses, blood spilled by mistake, I refuse to ever break.
Not again.
Eggtober is over. We did it~ The poem doesn't really speak to a current state of mind. Just a pattern of maladaptive thinking I grew up having, being the weird kid. People like the rough edges a lot more when you grow up, I've found. Makes you interesting. Or maybe it's just easier to find your people when you're unapologetically strange online. And I like that Eggtober sort of embraces that. It's not a super serious Inktober challenge. Just a bunch of weird people drawing weird eggs. And I mean that in the best way. People expect there to be a "why" a lot. "Why eggs?" And sometimes there is a why. Sometimes I draw eggs to express something or to symbolize something. But sometimes there is no why. Sometimes it's just because an egg is easy or fun or comfortable. Sometimes an egg just feels right. Sometimes it's just to make something. Doesn't have to be poetic or meaningful. Sometimes you just draw an egg, and that's all it is. And I think a lot of discomfort around art is that everyone expects there to be a why, and if you don't have a why, then your art doesn't deserve to be seen. "Why do you like gorey stuff, kinky stuff, weird stuff? If you can't explain, I'm choosing to believe you're a freak and should be disallowed from creating." And I'm lucky, I think, to not be that popular. I don't get asked these sorts of things. But I see it happen to other people. And sometimes I get it. An answer to the why pacifies. I get uneasy with horror the same as everyone and I pacify it by reading the wiki and learning the secrets and understanding the why. But I think we need to get more comfy making up our own why, or get comfy with the knowledge that sometimes there isn't a why. Sometimes the little brain goblin decides there is no why. They just like the weird little eggs. And that's okay. And I think the reason we make up for other peoples' "why" should maybe stop being "because they're a weird little freak that likes degenerate things." Because yeah, maybe they are. But it's not a bad thing. And the world is a lot more interesting when we accept that we don't always know the why. And the why isn't always as simple as that.
I dunno. I'm rambling a bit. But I'm grateful to everyone that showed up and participated and shared and liked and just... enjoyed existing where the thing happening was lots of eggs and the "why" was just "why not?"
Hoping every one of you has a nice glass of your preferred warm beverage and stays nice and toasty for the rest of the year. (Shout out to the southern hemisphere folks if there are any. May you guys have an iced beverage of your choice and stay nice and cool for the rest of the year.)
Lots of thoughts about Eggtober 2023 and no good way to articulate them, but suffice it to say that having a loose amount of structure like this is very good on my garbage ADHD brain. If anything in the collage catches your fancy, here's the posts in order from the top left to the bottom right. May the rest of 2023 be sweet. I can't wait to see everyone again next year! And don't eat too much Halloween Candy at once, even if it is those yummy gummy fried egg candies.
Eggtober 2023 Posts in Order: (Unfortunately I didn't learn about the speedpaint feature until day 6 😢)
Eggtober 1st: Fried Egg on Green Eggtober 2nd: Lemon Fried Egg (Both Versions) Eggtober 3rd: Fried Egg Cake
Eggtober 4th: Poached Eggs and Asparagus Hollandaise Eggtober 5th: Sheet Pan Fried Eggs Eggtober 6th: Raw Egg (Both Versions)
Eggtober 7th: Painted Egg Eggtober 8th: Rice Crispy Eggs Eggtober 9th: Chocolate Souffle Eggtober 10th: Hot and Sour Soup
Eggtober 11th: Flan Eggtober 12th: Fried Eggs and Bacon Eggtober 13th: Ramen Eggs Eggtober 14th: Tiger Skin Egg
Eggtober 15th: Fried Egg with Berries Eggtober 16th: Cheesy Baked Cream Eggs Eggtober 17th: Mushroom Quiche Eggtober 18th: Cipriani Cake
Eggtober 19th: Pavlova with Strawberry Jam Eggtober 20th: Deviled Egg Eggtober 21st: Hard-boiled Egg and Mayo Eggtober 22nd: Scrambled Eggs with Cheese
Eggtober 23rd: Omurice Eggtober 24th: Shrimp Fried Rice Eggtober 25th: Uovo in Raviolo Eggtober 26th: Image of Fried Egg on Jack-o-lantern.
Eggtober 27th: Tea Egg Eggtober Eggtober 28th: Monster Eggs Eggtober 29th: Korean Egg Bread Eggtober 30th: Fried Egg on Magenta in the Stlye of @quezify
Eggtober 31st: Fried Egg on Burger Eggtober 31st Bonus: Egg Creature from SNOBBISM
Special thanks to my bae, @actualaster for the love and support, @hannikka for the encouraging words, @lady-quen for the ongoing collab, and @quezify for being the best host. Love you all! I am putting the King Sized Reese's and KitKat candy bars in your metaphorical Halloween bags.
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hi hi hiiii
i was going through my notes for "the way to a great wide somewhere" and i thought, why not post the easter eggs i thought of while planning out the storyline?
so below the cut you'll find the easter eggs i left in the fic plus some references that may not have been so obvious.
let me know how many of them you picked up on! 👀
beware spoilers under the cut!
the title is a mix between "this is the way" and the BATB song "Belle reprise" where she sings: "I want adventure in the great wide somewhere."
in BATB, Belle's father is an inventor. that inventor reference is brought to life by Tarre Vizsla, although reader and him are not blood-related.
Belle goes looking for her missing father and here, reader looks for what her father asked her to.
Ashton is Gaston but with a twist (so original, i know...).
the witch that curses the Beast in BATB is Morgan Elsbeth here.
the Darksaber represents the rose. in BATB, the rose wilts and loses its petals. here, that's portrayed by the dimming of the Darksaber over time.
Nau'ul means candlelight in Mando'a and represents Lumière.
Mrs. Kri'gee was a difficult one. she's supposed to be Mrs. Potts, but i couldn't find the Mando'a translation for "pot", "kettle" nor "tea", so i had to go with another drink: a Mandalorian ale.
Ca'nara means time in Mando'a. you guessed it, the chirpy R2-D2 unit is Cogsworth!
the following dialogues are exactly the same (or mildly adjusted to fit the narrative) as the movie:
din & nau'ul: “Master?” “What?” “Since the girl is going to be with us for quite some time, I was thinking that you might want to offer her a more comfortable room…” [...] “Then again, maybe not.”
din & reader: “What are you doing?” “I’ll show you to your room.” “My room? But I thought…” “You wanna― you wanna stay here?” “No.” “Then follow me.”
din & reader: “What’s on that corridor?” “The west wing is forbidden.”
mrs. kri'gee and nau'ul to din: “Try to be understanding, sir. The girl has lost her freedom.” “Master… Have you thought that perhaps this girl could help you break the spell?”
din showing reader the mythosaur lair is a reference to the Beast showing Belle the library.
reader wandering to the west wing is an allusion to Belle doing exactly the same thing, save for different outcomes.
reader throwing snowballs at Din because she's pissed at him is a reference to min 36:20.
din calling reader "mesh'la" (beautiful) is because Belle means beautiful.
Ashton being killed by reader and falling off a cliff is an allusion to Gaston's death, although in the movie he slips on his own and dies. wanted it to be a bit more dramatic than that, just because.
reader using the Force emitted by the Darksaber to save Din's life is a reference to Belle saying "i love you" and breaking the curse.
did i overthink this way too much? yes i did 🤠 thank my adhd for the brain rot i gave myself!
#fic: the way to a great wide somewhere#din djarin#the mandalorian#star wars#beauty and the beast#din djarin x reader#the mandalorian x reader#din djarin fanfiction#the mandalorian fanfiction#pedro pascal characters#pedro pascal fandom#pedro pascal fanfiction#star wars fanfiction
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In hate fueled motivation, your favorite potato has made a Colm Greer gets Karma because he's a fuckass deadbeat dad and a shitty husband motherfucking skid mark leaving ass bitch fanfic.
I'm planning to make this a series AND it will be uploaded to Ao3 (when I remember)
This is my first time writing a fic please be nice to me!
That's all... enjoy!
Wilted Roses
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As long as he has lived, Colm had never faced consequences. It wasn't surprising, a quip from his silver tongue and a wink of his eye, and you were hooked. How else had Marie been able to stick with him through the fights and the gambling? How else had Lil Milo believe his false promises? Yes, life for Colm Greer was good. But Fate is funny in that way, isn't it? Just when you have everything built perfectly, it falls apart, and the people you hurt might just fall with it.
(This is the cracking point in Marie and Colm's relationship and when Milo is still little. I'll try my best to explain what timepoint these chapters take place in. Lol. Have a good read!)
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"Toots! I'm back!" The man called. As much as Colm tried, his silver tongue couldn't hide the irritation from another failed gamble, much less the reek of whiskey from his lips as he stumbled, trying to take off his shoes, muttering a curse as he nearly tripped over one.
It was late as the grandfather clock on the wall hit 10. The soft chimes seemed loud as if even the clock was irritated by his late arrival. "Listen, I know what you said about gambling with your money, but I had a good feeling this time and, well, I haven't been paid yet, so.." Colm drawled off his eyes widening as the whiskey clouding his vision let up just enough to see the living room. Balloons and ribbons laid across the floor, and wrapping paper was balled up into trash bags. A single slice of cake sat on the table next to the wall that held a banner, 'Happy 8th birthday, Milo!'
Shit.
"Kiddo?" Colm called panicked before being interrupted by Marie stepping out of the kitchen and leaning on the counter. Arms crossed as her hazel eyes glared daggers, her auburn hair tied neatly, well, was tied neatly as strands of hair stuck out, flour and egg stuck to her apron and the sound of the dishwasher was faint.
"Where. Were. You."
"Toots I-"
Marie held up a hand, interrupting him. "Before you bullshit me, 500 dollars are missing from my saving jar, and I smell the alcohol on your breath."
Marie paused for a few seconds, almost daring the man to think of a lie before making a 'continue' gesture.
"Toots, I'm sorry. I needed some extra cash and-"
"So you stole from me?"
"I'll pay you back!"
"With who's money?!"
"Toots-"
"No! Just, no."
Marie took a deep breath.
"I can take the gambling, and the alcohol, and the lies but what I will not do to MY son is let you lie to him about being there over your job or gambling. Over, and over again. I will not let you lie to my baby like that. Do you hear me?"
Marie's nose flared like a bull as she scolded him like a child, Colm couldn't even speak up about the irony with how small he felt.
"You wanna be out so late? This isn't a hotel. So I suggest you find somewhere else."
"Marie, you can't kick ne out this is my house-"
"The house you're barely in? The house I can barely pay for because you spend every cent you get?!"
"That's not fair, I'm busy with-"
"I don't care what you're busy with, it shouldn't stop you from seeing your son!"
Colm sighed, the silence echoing in the room. With no other choice, he pulled his last card.
"You're really going to keep me away from my son?"
If Marie was younger, she would've apologized, saying it's not what she wanted and insisted he sleep on the couch and they talk in the morning. But years upon years of the love and family, she worked so hard for being ignored for the sake of work. Marie could find nothing more than: "Goodnight, Colm."
And with that, Marie left. Her bedroom door slammed behind her as Colm was left in the living room alone. He didn't waste much time sulking as he shook it off as a bad day and too much tension as he trudged back outside, car keys in hand. And the cake slice left uneaten.
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Woo! That took a while! Thank you so much for reading! I hope you enjoyed Marie snapping at Colm and I look foward to seeing you in the next one!
Love you!
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😬 A headcanon about the worst thing they’ve done
😭 A headcanon about the worst thing that happened to them. with channah and cniki
sorry for taking a bit to answer!!!
okay well i'm gonna say pretty mundane things about these because i think we all know how fucked up their lores are.
the worst (or, i mean, not the worst, but a bad thing (kinda??????? it was deserved tbh)) thing c!niki's done is she poisoned a fuckton of pastries during the manburg arc. the poison was quick to make sick, but slow & painful to kill, and virtually undetectable. she gave them to schlatt. unfortunately, he only ate a couple, which made him violently ill but did not kill him. it did weaken his heart tho
and the worst thing that happened to c!niki is post canon ig? kinda. when c!puffy & c!niki were dating, they made a vow like. till death do us part type thing. uhm. c!puffy still remembers that (and so does the egg !!!) i think u can see where I'm going with this
for c!hannah!!!! the worst things shes done is ecoterrorism but in the poison ivy way not the oil company way. specifically i think that she really likes to encourage seeds to grow. in particular, ones that people have eaten <3. she just does this sometimes. the egg really liked that trick. she doesn't necessarily understand how painful it is, so she'll just start to do it whenever she gets annoyed. (don't get me wrong, she totally does it severely specifically to cause intense pain sometimes. she just doesn't totally understand that's its still intensely painful when she just barely starts the process.) she has totally given people hanahaki before.
the worst thing that happened to c!hannah !! (this will be besides the obvious) when she was little, she was gifted a rose seed from a supposed relative (she had never met them, and it was not given to her in person.) she was given it with a locket. she wore it everywhere, to remind herself that her family cared and loved her. this seed was the first that she grew with her magic. she cared for the rose quite a bit, and brought it with her everywhere. she kept it alive with her magic, and this rose was her only support in several trying times. when she got possessed by the egg, the egg tried to make her kill it, but she loved it so much that she wouldn't do it. so, the egg kept her far away from it, where it suffered from neglect. once c!hannah was released from the egg, she went to go see her rose, as it had been her longest confidant and only stable comforting presence. she was so relieved to see the rose, only to find it wilted and dying. weak as she was from being possessed, she couldn't muster up enough magic to keep it alive, and held it in her arms as it finally died.
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my yard is so full of pink and whit right now, the sweet-peas and daisies and hollyhocks and clover are blooming, dozens of different bees and butterflies are trading places at each flower, the iris blossoms are all dried up but I can still see their purple husks on the ends of the stalks, the sour cherry trees are full of birds, the figs are starting to grow, the roses are starting their second bloom, in the spots that stay shady all day the mugwort grows through the moss and tiny frogs gather, the blackberries are starting to turn red and will eventually be dark and ripe, I can see little green baby apples/pears/plums in their trees, the pink-lady leaves have all wilted but that means their stalks will shoot up for a second bloom, I saw some of the preying mantis egg cases hatch with all the pale little babies climbing down each other from where they were on a beam of the back porch until they reached the flower bed, the wild grass and weeds that grew in the spring have died and been cut back, smelling warm and earthy as they dry in the sun, I found 4 hornworm moth cocoons that wiggled when I touched them so I moved them somewhere safe where we don't walk, paper wasps have made a whole city under the very tallest point under the roof on the outside of my house, where they don't bother us and we don't bother them, but I can see them all cluster together, the hot poker plants have all grown tall and are full of hummingbirds drinking the nectar from their tube petals, I see places where the tall grass is bent because deer bed down there to rest, when I walk outside at night barefoot I can feel the big nightcrawlers wiggle away and I'm careful not to step down to hard or too fast, I saw the wild turkeys with their chicks starting to get adult feathers, I found and old square nail and a clear quartz crystal in an almost perfect pillar shape with a vein of iron pyrite running through it in a dirt hill a gopher pushed up
Not to sound like a fuckin hippie but please for the love of god start noticing and appreciating the natural world around you. You don’t have to go hike the entire Appalachian trail or anything and I get that not everyone has access to the outdoors for various reasons, but just fucking … look around you when you’re outside. Notice the sky and the sun and the birds and creatures. Start caring about them. I’m begging you.
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
0 notes
Photo

Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
0 notes
Photo

Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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Whether you need them to make a pesto sauce or to use as a salad garnish, herbs probably make their way onto your weekly grocery list one way or another. But what happens when you need just one or two sprigs and can only buy it in bulk at your local supermarket? Often the excess is left to wilt in the refrigerator. Instead, we recommend crossing the mint, oregano, basil, and other herbs off your shopping list and planting some in your garden or in containers instead. Rather than shopping for them every week, you'll be able to simply go out to your backyard or kitchen window and snip off a few sprigs as needed. From repeat growers and self-seeders to hardy and high-yield plants, these herbs will give you the most bang for your buck in your garden (and in the kitchen!). Thyme Elkhophoto / GETTY IMAGES A low-growing ground cover plant with small green foliage, thyme (Thymus spp) is an evergreen plant that stays green and above ground during winter. Its foliage can be harvested at any time, meaning you can use it for cooking no matter what season you're in. Another bonus of growing thyme? The perennial plant will remain in your garden for many years and is known for being easy to root. "One can either get a division or stem cutting from a friend or make more plants from an established plant," says Riccio. Thyme is available in many different flavors depending on the variety you grow, giving you more options than you may have when perusing your grocery store's produce aisle for the herb. "Traditionally, English or French thyme is used for culinary purposes, but there are many types with flavors such as nutmeg, lemon, orange, or rose that also can be used for cooking or baking," says Peggy Riccio, owner of PegPlant.com in Alexandria, Va., who currently serves as Herb Society of America’s Mid-Atlantic district delegate. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Dill Liudmila Chernetska / GETTY IMAGES Used for pickling, soups, potatoes, and other dishes, you'll never run out of a reason to keep dill (Anethum graveolens) in your kitchen. Its many uses alone make it a great addition to your garden. Plus, the herb's flowers are edible, so you can use the entire plant for cooking—not just the sprigs you get at the grocery store. "Dill produces a lot of foliage, which can be used fresh or dried," says Riccio. The foliage can be used as a garnish on salads and egg dishes. Dill has been bred extensively, so there are many varieties, but you should grow the type that is best suited to your needs. "Dill can be grown in a large container for the summer but is usually grown in the ground because of its height and tap root," says Riccio. Dill can self-seed, meaning you may see additional small plants come up next spring, adding to your already abundant supply. Growing zone: 2 to 11Size: 3 to 5 feet tall x 2 to 3 feet wideCare requirements: Full sun; well-drained soil Basil janzwolinski / GETTY IMAGES Basil (Ocimum basilicum) is a popular herb that's used to flavor sauces, make pesto, garnish salads, and beyond. "As with all herbs, unless you are making a large batch of pesto, basil is used sparingly, and so it makes much more sense to have some plants on your stoop, porch, windowsill, or garden to harvest from instead of picking up a pint at the store," says Toby Adams, director of the Edible Academy at the New York Botanical Garden. Basil is typically used for its foliage, but it can flower. "For ultimate foliage production for culinary use, prune the plant to encourage bushiness and to prevent flowering," says Riccio. You can save basil seeds and sow them again the following year, meaning you'll always have a supply in your garden. Plus, it's a companion plant for tomatoes to help prevent thrips, hornworms, and armyworms, says Riccio. All the more reason to grow it rather than buy it. Growing zone: 2 to 11Size: 18 to 24 inches tall x 18 to 24 inches wideCare requirements: Full sun; well-drained soil Mint jacky9946 / GETTY IMAGES Mint (Mentha spp.) is known for being extremely high yield—once planted, the herb can spread quickly. What's more, the entire plant can be divided to make more, so you'll always have an abundant supply. Because it's such an aggressive grower, it's best to plant mint in containers rather than in the ground. But you can keep the containers outside during warmer weather to reap mint's other benefits, like attracting pollinators and deterring pests. Plus, mint overwinters easily, so it can make it through a season that many plants tend to struggle during. There are many different varieties of mint, from spearmint to peppermint, giving you many options when it comes to planting. "Because there are so many 'flavors,' one can use mint for practically anything from savory dishes to baked goods, desserts, and cocktails," says Riccio. You'll always be able to find a reason to visit your garden and snip off a few sprigs. Growing zone: 5 to 9Size: 1 to 2 feet tall x 1 to 2 feet wideCare requirements: Partial shade; moist, well-drained soil Chives Westend61 / GETTY IMAGES Chives (Allium schoenoprasum) are a perennial plant that provides fresh herbs year after year. They have green, spear-like foliage and produce lavender-colored flowers in spring and summer. In addition to being a repeat grower, chives are easy to divide. "It will multiply, but it is not aggressive or invasive," says Riccio. "You can dig up your original planting in the spring and divide it to have more chive plants." If you end up with more chives than you're ready to cook, don't worry; the herb freezes very well. "From spring to fall, you can snip the foliage to add onion flavor to your meals," says Riccio. Additionally, the low-maintenance herb is very pungent, making it resistant to deer and rabbit. Growing zone: 4 to 8Size: 18 inches tall x 18 inches wideCare requirements: Partial shade; moist, well-drained soil Rosemary grafel / GETTY IMAGES Rosemary (Salvia rosmarinus) is an extremely hardy plant, meaning you can get a lot of mileage out of it in the garden. "The foliage can be harvested any time of the year," says Riccio. "If a hardy plant is grown, it will remain evergreen year-round and grow to a large woody shrub." Beyond being harvestable all year long, rosemary is drought, deer, and rabbit-resistant. Its needle-shaped foliage will add structure to your garden, while small lavender flowers add interest during winter when many other plants are on their way out. Like some other herbs on this list, rosemary can be propagated by stem cuttings or layering to produce even more plants. Once harvested, the herb is also delicious and flavorful dried, so you don't have to worry about it going bad if you don't use it all. Growing zone: 4 to 8Size: 2 to 6 feet tall x 2 to 4 feet wideCare requirements: Full sun; well-drained soil Lemon Balm naramit / GETTY IMAGES Lemon balm (Melissa officinalis) has many uses in the kitchen, making it an herb you'll love having when you need an extra layer of flavor. "Use any time you need lemon flavor in cooking, baking, or beverages," says Riccio. "Fresh or dried foliage makes an excellent, herbal, caffeine-free tea. The foliage also is very textured and can be used to garnish baked goods." It blooms small white flowers that support beneficial insects and pollinators, like honeybees. Lemon balm can be harvested several times during the growing season and can be divided to make more plants, which you can add to your garden to expand your supply or give to a friend. Growing zone: 3 to 7Size: 18 to 24 inches tall x 18 to 36 feet wideCare requirements: Partial shade; well-drained soil Lovage Aneta_Gu / GETTY IMAGES Want to prioritize growing plants in your garden that yield zero waste? Lovage (Levisticum officinale) is the herb for you. The entire plant (from its roots to seeds) is wholly edible. Plus, you can use it to replace celery in your kitchen. "Most gardeners grow lovage for its foliage, which tastes like celery," says Riccio. "Because it is difficult to keep fresh store-bought celery on hand, this is a great plant to have for that celery flavor." Not only is it practical to cook with, but lovage is also a beneficial addition to your garden. "Lovage adds vertical interest to the garden, it is a great tall herb plant to grow for partial shade," says Riccio. What's more, the small flowers attract beneficial insects and pollinators. Growing zone: 4 to 8Size: 3 to 6 feet tall x 2 to 3 feet wideCare requirements: Full sun to partial shade; moist, well-drained soil Oregano inerika / GETTY IMAGES Oregano (Origanum spp) is a workhorse both in your garden and in the kitchen. "It produces a lot of fragrant foliage that dries well, its flowers support beneficial insects and bees, and it is drought-tolerant and deer- and rabbit-resistant," says Riccio. The hardy, perennial plant remains above ground in the winter and come spring, new growth elongates until small flowers form. "It blooms all summer long," says Riccio. "Afterwards, you can cut the flower stalks off in late fall before winter or you can cut them off in early spring to allow the new growth to come through." Not much needs to be harvested at a time since oregano is a very pungent herb, meaning its supply has a lot of longevity. Once snipped (which should take place in summer) you can use oregano fresh or dry it. Growing zone: 4 to 8Size: 1 to 3 feet tall x 1 to 2 feet wideCare requirements: Full sun; well-drained soil Sage Paola Leone / GETTY IMAGES Once you plant sage (Salvia officinalis), the plant can last for years, so you get more mileage out of it than you would by buying it at the store. Sage has gray-green leaves and purple flowers in summer. "The plant grows to be woody towards the base—it becomes a small shrub that stays above ground in the winter," says Riccio, noting that the plant makes an excellent ornamental shrub. Sage has many uses in the kitchen. "Salvia officinalis and the other sage varieties can be used for garnishing, for example, decorating a baked pumpkin pie, piping butter on the leaves to make butter pats, or even grouped with other herbs as place settings during the holidays," says Riccio. The drought-resistant plant is very pungent, so a little goes a long way in the kitchen. Growing zone: 4 to 8Size: 2 to 2 1/2 feet tall x 2 to 2 1/2 feet wideCare requirements: Full sun; well-drained soil Source link
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