The Gardens

land preparation

MEDICINAL HERB GARDENs

Anise Hyssop, Blue Vervain, Boneset, Catnip, Cat Mint, Chamomile (German and Roman), Echinacea, Lemon Verbena, Rue, St Johns Wort, Sweet Woodruff, Thyme, Tulsi, Wild Bergamot and Yarrow were planted to create a medicinal herb garden at the front side of the house.

LAVENDER BED

This bed is called the “lavender bed” to honor its most propagated planting, although it also included plantings of Borage, Calendula, Culinary Sage, Forget Me Nots, Himalayan Sage, and White Sage.

THE GREENS GARDEN

Beets, Broccoli, Butternut Squash, Carrots, Chives, Cucumber, French Tarragon, Kale, Lovage, Melon, Okra, Oregano, Peppers, Rosemary, Strawberries and Thyme were planted this year in this plot of four raised bed garden beds surrounded by a ground level culinary herb planting.

THE BACK GARDEN

This garden is referred to as “The Back Garden” because of its positioning related to the main house at Heartsong. This garden contained plantings of Blue Bell Salvia, Columbine, Creeping Jenny, Creeping Phlox, Salvia, Spirea, Violets and Wild Flowers.

THE FOOD GARDEN

This garden is referred to as the “food garden” because it contained mostly edible plants. Plantings include Apple Mint, Asparagus, Comfrey, Cucumbers, Kale, Nasturtium, Nettles, Rhubarb, Strawberries, Swiss Chard Squash and Tomatoes.

PRESERVING THE HARVEST

Herbs were harvested and laid to dry on a 6 shelved wooden and mesh hanging wrack. Some were finished in an excalibur food dehydrator and others were preserved in alcohol as tincture.