When I first moved into our cottage in the city, the front yard was full of already-planted flowers, shrubs and trees so my only mark was on this small strip of dirt along the walkway. I thought it would be fun to keep it as a bed for annual flowers and I happily changed the plants every quarter as the seasons changed. Now, almost a year later, I’ve decided it’s easier to just plant perennials.
It’s as if they knew that it was time to replant my front garden bed. With the early January heat waves, my bulbs bloomed early and my pretty flower bed turned into a row of yellowing leaves which I was determined to clean out this weekend. Luckily, Home Depot had a spring sale on gardening supplies including $2 garden soil and various plants. We decided to go for an edible garden bed to expand on my eventual taking over of every square inch of growing space.
This took many, many hours of digging up the old plants and roots, transplanting some of my still viable plants to another area, and adding soil and new plants back in. I now have an extension of my herb garden with rosemary, variegated sage and golden sage, german thyme, english lavender, purple basil, oregano. I also snuck in some bunching onion and dill seeds in between some of the plants to see if they’ll sprout. Hopefully the plants will be hardy enough for direct sun and some neglect as I spend most of my time tending the back vegetable garden. Other than the purple basil, the rest of the new plants should be perennials, which will cut back on a lot of garden maintenance work.
As a reward for my labors, I bought myself a yellow watermelon plant, because, it’s yellow!