Vertical Herb Gardens are the new container garden. Jump on the “green living” train and build your own “edible arrangement”.
It’s no secret to anyone I know that I love my job. It is the perfect balance of analytical and creative for me. Sometimes the creative aspect takes a back seat for long periods and then I get to bust it out in a big way. That’s what we did today.
We have been sitting on these vertical gardens for a while now, never really having the time or the inspiration to plant them. Our spring rush starts in two weeks, so it was really a now or never type thing. Either we needed to get these planted and rooted or we would need to wait until 2019 to plant and display them.
I decided that we should grow a variety of greens out of the top so that they had a little more space vertically to grow, we selected kale, spinach and swiss chard “bright lights”, three of my personal favorites for salads AND also three fantastic varieties for visual interest. Let’s face it, this project is really to eat but wouldn’t it be fun to make your neighbors a little jealous too?
In the remaining plantable area we used a variety of herbs such as basil, mint, oregano, sage, rosemary, lavender, and thyme. My goal was for the customer to have a pretty complete set of herbs for cutting once this was full grown.
They have just been planted but I think that they will grow out nicely and become a conversation piece for the customer that decides to take one home.
If your local garden centers don’t carry something like this, I would recommend making one out of pallets. There are so many tutorials online that you could probably construct one or two of these in an afternoon, depending on how handy you are. All you would need then would be a good quality planting mix and some herbs or veggies.