Last summer, I experimented with creating a scaled-down kitchen
garden in my backyard. By summer's end, the garden not only
provided ample herbs for cooking but was also a joy to behold.
Here's how it was constructed and planted.
garden kit was easy to assemble.
kitchen herb garden in peak season
The Site Plan
For obvious reasons, the garden should be near the kitchen.
It should also be in a sunny spot with good air circulation.
Most culinary herbs thrive in summer heat and prefer well-drained
soil. My east-facing garden proved ideal, and the cedar hedge
that backs the property helped to create a perfect microclimate.
I opted for a 4' x 4' garden kit that was easy to assemble
with no need to dig up existing lawn. The kit consisted of
four 4' long 2" x 6" boards, six 4' laths and weed
cloth. I constructed an open square pine box which sat above
ground and spread weed cloth over top of the lawn within the
box. As instructed, I added soil (not quite 6") nearly
to the top of the box. The mixture was equal parts blended
compost, peat moss and coarse vermiculite. After the box was
filled, I attached the laths together with screws over top
of the soil in a grid consisting of 16 1' squares, which provided
spacing for 16 medium-sized plants.