Herb towers may just be my all-time favorite endeavor in my garden. With herbs, many grow back as you trim and use them. And any extra you have, you can dry them and use them year-round.
I suggest planting any mint herbs on the bottom level of a GreenStalk or the top of a traditional flower-pot tower. Mint can influence the flavors of other herbs so it’s important to keep it as separate as possible. On the bottom of a GreenStalk, the water trickles there last so it’s ideal to prevent the mint flower from spreading throughout the tower.
Some popular herbs are:
Rosemary: focaccia bread, tomato sauces, and poultry
Chives: a yummy potato topping
Thyme: traditional poultry seasoning
Oregano: Italian dishes, especially salads, breads and poultry
Basil: make your own pesto; you’ll never use store-bought again
Sage: used in teas and for fatty meats
Lemongrass: delicious in Thai food or as a seasoning for chicken
If you’re starting an herb tower using a GreenStalk, I’d use the three-tier and incorporate flowers with the herbs. You have plenty of room for the flowers, I mean, even an avid chef can only use so much rosemary!
Kid’s Tip! Cut small pieces of each herb you grow, place it on a plate and have your child try to guess each herb by smelling or tasting them. Then, when you cook with them, ask them again. They’ll think it’s a game! And really, you’re teaching them to appreciate what they eat.