Your “Happy Hour” Herb Garden

It’s much easier to get motivated to garden when there’s a cocktail awaiting all your hard work.

By Denise Gee

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Herb gardens dedicated to cocktails may be trendy, but where I was raised, cocktail gardens were called mint beds, which are still as common in the South as kudzu. Today, cocktail enthusiasts have gotten creative in what we grow and how we present our herbs.

Container gardening is really a must to keep the herbs from going invasive. Pots also allow for portability indoors during colder temperatures, and, on a shallower note, they can just look pretty as a grouping. Spring’s last frost is my cue to begin planning my summer cocktail garden, using either seeds saved from last year’s incarnation or new small plants nabbed as soon as they’re available.

Even without alcohol, all of these herbs jazz up practically any beverage or dish. At parties, I guarantee guests will be delighted not only by the clever presentation of herbs, but also by the fun elixirs resulting from your creative and hospitable efforts.

 
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