If one has an herb garden, they should also plan out other garden themes.
Imagine having everything you needed to make soup.
Just wander out to your kitchen garden or backyard, and harvest away for a dinner that is minutes fresh from the stockpot.
Not having to go to a store and buy produce or herbs that are days, weeks, or even months old (and for carrots/potatoes/onions, they could be a year or more old!), instead go harvesting, and dream up a soup or chowder based on what is ready in your garden(s). Truly eating fresh and local, garden-to-bowl.
These are the plants I would grow. Now then, some will be based on the season (hot weather: peas don’t grow well, but beans do, for example).
The Soup Garden
Garlic – Early in the season, garlic is a single clove; it can still be used.
Onions – Onions can be picked at any point, even when small.
Thyme – Cut off a section, strip the leaves, and finely chop.
Rosemary – pinch off a few sections, strip the leaves (needles), and finely chop.
Parsley – Straight-leafed parsley should be in all gardens.
Carrots –
Celery – Fresh celery is so much different from commercially grown celery. Use the leaves at the top, finely chopped.
Leeks – Split in half lengthwise, rinse well, as sand and fine dirt get pulled into leeks. Then slice up. The top parts, the deepest green, can be tough; discard if needed.
Spinach –
Kale – Kale, chopped finely, cooks into chowders and hearty soups without a firm “kale” texture.
Sweet Corn – in summer, sweet corn is a treat to cut the corn off the cobs, then add the cobs to your stock as you make it – so much flavor to steep out, then discard.
Clancy Potatoes – and potato works, I have a love affair with these.
Tomatoes –
Bush Beans – think snapping beans, not beans where you dry the seed to eat.
Bush Peas – both a spring and late summer/early fall crop.
Winter Squashes – so many choices, from Butternut, Acorn, Sugar Pumpkins, and so many more.
~Sarah