When designing herb gardens I start by making a sun/shade study of the site to determine the best location for my plot. There is usually a need for some type of dividing element or screen, so pineapple and strawberry guava provide a nice natural element for the purpose, as well as giving back to us in the form of the their delicious fruit.
Once my beds are laid out to my satisfaction, I start with the basic herbs that any chef would need; Italian parsley, sweet basil, rosemary, oregano and thyme. Mint is also a basic but should be kept in a pot as it can become invasive.
Some of the more unusual choices I like to incorporate are: tasoi, black kale, winter savory and sorrel. Tatsoi is used as a micro green and is a member of the cabbage family. Black kale has a smooth rich texture and is a nice alternative to green kale. Black kale makes a tasty salad using lemon and olive oil.
Founded in 1992, Environmental Concept provides landscape design and installation services to the finest residential and commercial properties in Southern California. We are known for our specialty gardening and work closely with our clients to create personalized outdoor environments that are beautiful, functional and sustainable.
All images copyright 2012 Sarah Barnard.