Parsley, Sage, Rosemary and Thyme...
...la, la, laaaa...
Singing about herbs this morning. I have never grown parsley in the ground before, believe it or not, and generally managed to use it all up in one season from my herb containers. Last year, I put some larger parsley plants in my rose garden. They came through the winter beautifully, and are now putting up tall flower spikes! I never even knew they did this!
Of course, I Googled it and found out that parsley is a bienniel, and will probably die after blooming. Another tidbit I never knew. But I'm here to recommend it as a very pretty edging plant for two years, anyway. I have the flat Italian parsley, which I think has more flavor and it has made lovely, green mounds around the edges of the bed. They have withstood heat and cold like champs!
If you haven't grown herbs for decorative purposes before, I recommend trying a few. Nothing like the silvery leaves of sage mixed in with your flowers, as one example. And I have both dill and fennel growing in the middle of my rose bed now, too. (They are taller than the weeds, so I can tell they are there! But the weeds are coming OUT this week, and I'll be able to see them much better!)
The dill is blooming now, and the fennel is making a much thicker clump, with new stalks forming. I'm guessing it will last longer than the dill, but I need to go read up on it a bit more.
Anyone else have some good ways to use herbs in the landscape, besides just for culinary purposes?