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