It looks okay to me.

Looks pretty standard from what I've seen out there. I like that it is all compacted onto one page.

I got a salvia plant to attract pollinators - it is the one with long stems covered in small purple flowers. I looked at the label when I was out in the garden earlier, but already forgot which Salvia it was labeled. I'm hoping it is the same as the Salvia I once had and posted a picture in the database. A bit hard for me to tell at this point beause it is not very big now.

Anyhow, I planted it next to a small lavender plant, because it is in my herb bed. That was April 29. I planted it at the edge of the bed. It has been a few years since last growing this - I just remember that bumble bees really love it.

Next to the Salvia, I wanted to plant the pineapple sage plant I got. It's been sitting outside waiting to be planted. I have watered it as it dries out and noticed today that it already has red flowers. I think that is a hint I should get it planted. My thought is that the pineapple sage will grow larger than the Salvia next to it. After planting the Salvia, I can finally sow some Feverfew seeds in the front of the Salvia and pineapple sage. (My herbs are mostly for companion plants, pollinators, tea, and salads.) I may also grow some thyme with the feverfew.

Probably should have planted the pineapple sage today, but I ran out of energy. I try to plant on days rain is expected, but around here, the rain predictions are days that are dry as a bone. When it does rain, it hasn't been lasting more than a few minutes - not enough to get the soil slightly damp. But there is also a chance of rain tomorrow. I'm not holding my breath.

The last plant I have from this month is my chocolate mint. However, as much as I'd like it to spread everywhere, it will go in a large pot. Probably with german chamomile and something else that will go well with tea. I already have stevia in pots and in ground. I haven't decided whether I will get seeds next month or a plant. There aren't nearly enough herb plant choices around here that I have seen so far. At least not for tea. I nearly lost my bee balm because it was missed watering for two days. I don't plan to dig it up now to put in pots since only a few leaves have grown since the emergency-I-hope-it-isn't-dead transplant. I know it will spread, and I'm counting on it for other pots.

I sowed marigold seeds where the self-sowed sunflowers are growing along the north wall. No sign of growth yet. Marigolds are my least favorite companion plant, so I still haven't figured out where to plant some closer or among my vegetables. I'd rather have mints overtaking my garden than marigolds in more than a couple spots. I don't care for the smell of them either, about the same I feel about irises, which I know are popular.

Oh, I also have a couple leaves growing on the climbing nasturtium seeds I sowed next to cherry tomatoes. Hoping the cherry tomato vines will give the nasturtiums a bit of shade, along with shade from the trellis so they will continue to bloom longer than the hot summer here might normally allow.

Borage seeds have been sown throughout my squash and melon bed. I plan to plant more amongst the veggies next week when I'll also be planting more basil and chive seeds. I had chives growing in a big pot with parsley and basil. But I decided to use the pot for basil and basil and more basil. Probably a waste for such a big pot, so I put in a few onions as companions. The chives, since they were growing so well all spring, joined the bed of brassicas.

I planted mexican tarragon with my eggplants. I have been back and forth about planting rosemary with my snow peas, because I don't like the smell or taste of rosemary and can't talk myself into it, even knowing they are good companion plants.

Might get some up-to-date photos this weekend of my beds. Unfortunate that none of the seeds will be up overnight. But that's about it for my herbs, for now.

ckat, sounds wonderful. Certainly a challenge in your climate, but well worth the efforts, I think.

and hope to see some pictures soon.

I plant herbs and flowers all through my veggie garden. They attract all kinds of pollinators and humming birds. One of my favorites is Thai basil, it really is showy and very aromatic. We also have bronze fennel in the border of the garden and found it attracts zebra swallowtails as does parsley. I like having variety in my veggie garden and may harvest a bouquet along with my veggies.

I agree. I always have fennel, parsley and dill for the Swallowtail butterfly cats.

Nice looking pic, Ric!

I like mixing my gardens too. Some of the aromatics like Thai basil, or Holy basil are good at masking the scent of other plants nearby and keeping some of those pests away.

As far as attracting butterflies goes, does it make any difference if the herbs are planted close to each other? In addition to the perennials rosemary and several kinds of thyme, this year I have parsley, Spicy Globe Basil, and Dill scattered around the yard basically FOR the butterflies, but the plantings are pretty far apart. Eager to see what comes to visit.

No, plant them and they will come! I often put herbs in my staggered pots by the door and have found cats there also. I just carefully move them to other less desirable (to me) locations as I use those closest to the door for the kitchen.
I usually let a couple volunteer tomatoes grow for horn worms (phoenix moth), rather than see my crop tomatoes ravaged by those voracious eaters.
We plan to have a monarch bed this year in a co-op with others from a gardening group from the Mid-Atlantic we belong to. Monarchs have been fewer and fewer each year as a result of big business agri-pratices of GMOs and herbicides wiping out their natural host plants.

I have Asclepias tuberosa for the Monarchs. Hope they fly in.

I put thai basil in my garden first time this year, and I had hummingbirds, butterflies, and bees galore on it. So pretty! I kept on trying to get a good picture of it with no luck maybe next year, because different basils will now always be a staple, just added cinnamon and blue basil to the garden as well.

Wonderful, SCurtis! All the insects really do love the basils. I was thinking of harvesting my holy basil the other day but there were so many little insects visiting, I'm just leaving it for them.

Yes I am already planning on what to do with all my basil when I do pick it all, do you have any recipes or storage ideas? Was thinking about dehydrating it all and figuring it out later. Pesto does come to mind, but I didn't know how good other flavors of basil would taste as a pesto.

Dry basil loses most of its flavor.
I find freezing the best long term solution.

we do both. We freeze it in an olive oil mixture and it works well like that. The dried stuff does work in a pinch, though, you just use more.

Yes, dried basil does tend to lose much of its flavor. I like to freeze basils, like Dave said with a little olive oil and put the mixture in ice cube trays or little muffin trays; once frozen I can consolidate them into ziplock baggies. Sometimes just a cube or two is all you need to add to cooking. Trying different basils sounds fun.

Although I do like to hang dry (tied in bunches upsidedown) herbs in my utility room with the fan on for circulation. I like holy basil as a tea, or added to other teas.

I always just chop my herbs (the extra) and put in ice cube tray with just a dab of water to hold it together. This has been wonderful for me. But I am curious how the olive oil works. Why do you use olive oil instead of water?

Some herbs do fine with water but basil is so delicate that it tends to turn a dark color and can get freezer burn. It will preserve better in oil, keep its green color and store longer without freezer burn which can sometimes ruin the fresh flavor; plus it will infuse in the oil during storage.

-- Also, when the herbs are stored in oil, they're ready to use for cooking, you can just put them in the pan to thaw and cook.

Some herbs like dill and cilantro, I will freeze the whole fronds/stems. The texture changes but the flavor is just like fresh, unless---freezer burn! I just let it thaw and fine chop it for the flavor, and fresh color.