he herb garden) and covered about 1/4 of the approximately 700 square-foot garden. It's difficult to dig up, but the end is in sight. The grass roots entangled themselves in any remaining herbs which meant they too had to be dug up, de-grassed, then replanted. This was the first of the beds I put in when we moved here 20 years ago. At the time, it placed second in a local herb garden contest. Out of 80ish entries, this garden and the herbs surrounding my house caught the judges attention for the variety of plants I used and the aesthetic appeal. I had plants like silver wormwood, santolina, germander and one of my favorites that I've since completely pulled because it takes over, silver queen (makes beautiful wreaths). I had the traditional herbs too like tansy, lavender, and rosemary. All in all, there must have over 60 varieties of all kinds of herbs everywhere around the house. I just love them. At the time, I used very few herbs in cooking. Today, the herb garden overhaul will be mostly edibles and a handful of varieties that attract beneficial insects. Here's the rundown of the planned final herbs come spring. This list may change.
Purple and green basil
Lemon Verbena (maybe - don't really use this too much but I love the scent)
Some sort of mint (there are dozens of varieties - I plan to plant a variety to dry and drink over the winter as tea).
Tansy (for beneficial insects)
Bronze fennel (for beneficial insects)
Garlic Chives (for beneficial insects)
St. John's Wort (good ground cover - and the flowers attract bees)
Wormwood (for beneficial insects)
Sunflowers (for the bees and birds)
Sweet Annie (for the beneficial insects)
Purple oregano (for the beneficial insects)
Russian Sage (for beneficial insects)
Rue (for beneficial insects and bees)