Sweet Local Farm

Our herb spiral did its job over the winter. The mint, chives, parsley, and catnip all overwintered very well. In a few weeks we will reseed it with basil, dill, cilantro, and sage. Mmm. The rosemary did not make it over the winter. I’ll buy a potted plant from the nursery this spring as rosemary is very slow growing.

Here is the herb spiral now, all cleaned out and fixed up:

See how the spiral looked last summer here.

And click here to learn how to build an herb spiral.

Enjoy this site plan of our heart-shaped Mandala Garden. This is for a four year rotation plan with each color representing a different zone. Each zone is purposely spaced out so we can spread out certain varieties of plants that may be vulnerable to disease and blight.

Traditionally, mandala gardens use a series of concentric circles with keyhole paths cut into each bed for access. This method utilizes space more efficiently than garden beds laid out in a grid. Our Design primarily utilizes concentric circles, but has a few straight beds put in there for varieties that are more easily managed as rows, such as lettuces, carrots, onions and radish. And after all…it’s heart-shaped. How cute is that?

Luke and Tofu are studying from The Earth User’s Guide to Permaculture:

This book was written in Australia so some of the day to day situations don’t apply to us here in Massachusetts. For example, they have different animals and critters running around their yard and different tree species. But the concepts of storing water, preserving wild spaces, and creating workable, sustainable food producing zones are still applicable in our neck of the woods. Luke and I have really been inspired by this book in particular. It gives detailed plans and descriptive diagrams and sketches. Thanks for letting us borrow it Sarah!

In the garden we are harvesting peppers, tomatoes, string beans and cucumbers:

The perennial garden looks so pretty right now:

I built and planted my herb spiral about a month ago. I started most of the herbs from seed including cilantro, basil, chives, dill, and parsley. They all sprouted and are thriving! It is amazing to touch the stones and feel the heat they collect and store from the sun. It really makes for a unique microclimate.

Click here to learn how to build a herb spiral.

So many herbs in such a compact space:

The apple balm has grown so fast and lush. We have been enjoying it in our fruity cocktails:

We chop up the herbs and eat them on everything:

There is even cat nip for Tofu:

Pretty soon I’ll be drinking fresh mojitos by the pool with muddled mint from….my new herb spiral!

“Herb spirals apply a pattern evolved in 1970 by Bill Mollison. The 6-8 foot diameter spiral at the heart of the herb spiral creates a diverse mini-ecosystem intended for planting commonly used herbs just outside one’s back door. Its three-dimensional nature creates drainage, sunny dry spots for oil-rich herbs such as thyme, sage, and rosemary, and moist partially-shaded spots for green foliage such as parsley, chives and coriander. In permaculture, the spiral bed is a favorite method to combine beauty, productivity, and variety in a small space.” from Center for Sustainable Community

Here is how I made the spiral:

I used rocks we pulled out of the field.

I filled the layers with loam and well composted leaves.

Here is the completed spiral!

I planted chives, mint, dill, basil, parsley, cilantro, catnip. I’m saving the top of the spiral for a rosemary bush.

For more information on herb spirals and the nutritional benefits of herbs, visit theherbspiral.com
eHow.com
GardeningTipsandIdeas.com

Update***- Check out the herb spiral now!