Put Your Food Where Your Mouth Is

The importance of growing food is undeniable, yet it is something that many don’t even consider. By growing food, a freedom is gained – an independence from the supermarkets and big agriculture. A connection might develop, one in which an appreciation of Earth’s bounties lead to a deeper understanding and respect not only for what we put into our bodies but also for the land around us. Time, care, and patience are rewarded by succulent herbs, vegetables, and fruits – whatever is desired.

Though I only published it yesterday, I’ve been planning for planting since January. I don’t have much, so I’m starting small. I decided to reuse materials for potting containers: large cans, thoroughly washed and cut plastic containers (think laundry detergent jugs, juice bottles, etc.). I live 5 minutes from Lake Michigan, where I will collect stones and pebbles for drainage. I’ll buy the soil as well as some larger containers which I will use to grow root vegetables, including potatoes and onions.

So far I have seeds and/or starters for:

1. Anise – Pimpinella anisum
2. Arugula/Roquette – Eruca sativa
3. Organic Basil, Greek Mini Yevani – Ocimum basilicum minimum
4. Chamomile, German – Matricaria recutita
5. Organic Dill Bouquet – Anethum graveolens
6. Fennel, Florence, Finocchio – Foenicucum vulgare var. azoricum
7. Organic Garlic
8. Oregano, True Greek – Origanum heracleoticum
9. Parsley, Italian Dark Green Flat – Petroselinum crispum var. neapolitanum
10. Organic Potatoes
11. Rosemary – Rosmarinus officinalis
12. Sage, Garden Broadleaf – Salvia officinalis
13. Thyme, Common English – Thymus vulgaris

I also hope to grow the following:

1. cardamom
2. carrots
3. cayenne
4. chervil
5. chicory
6. chives
7. costmary
8. hops
9. lavender
10. leeks
11. marjoram
12. mint
13. onions
14. rhubarb
15. shallots
16. tomatoes

Some of these I’m not so worried about. Chives and mint, for example, are super aggressive and easy to grow. Others, like cardamom and marjoram need more care. The hops, costmary, and rhubarb I’d like to grow near the lake. There is a steep slope that leads to the beach and it is somewhat inaccessible to people. My friend Dan brews beer so I figure local hops would be interesting to use. Alecost is now known as costmary, but its old name reveals that it too was once used for brewing, imparting a spicy mint flavor to some lucky elixir. It can also be used for cooking or in a hot bath. We’ll see how that goes.

I’ll be planting my seeds in a few days. There are still about 6-7 weeks before last frost. I’m also going to start a worm compost bin. But that’s an entirely different post.

resources:

1. The Successful Herb Gardener.
2. Gardening in Wisconsin: Last Spring Frosts
3. Jamie Oliver on growing potatoes
4. Start Seeds For a Garden
5. Urban Agriculture Notes