As most of my gardening attention shifts to houseplants and things I can grow inside, I wanted to share one of my favorite container gardens. It is a countertop bonsai garden made with herbs that I created last year for the Summer 2015 Issue of PITH + VIGOR.
The stems of variegated basil are almost woody and seemed ideal for pruning into a bonsai. Of course this isn’t real bonsai, just sort of. And I can hardly claim to be a bonsai artist, but just thinking about the cuts and how they look like a little tree makes me feel a little more artistic.
At first the clippings were purely to sculpt the tiny herbs into a miniature landscape (and make a nice dinner), but with each kitchen creation more tiny snippets were taken and a diminutive garden continually took a new shape.
Plants:
Ocimum x citriodorum ‘Pesto Perpetuo’ (Variegated Basil)
Thymus pseudolanuginosis (Wooly Thyme)
Rosmarinus officinalis (Rosemary)
Lavender ‘Niko’
Selaginella
Sheet moss
Container:
Mezzo Mod Dish in (Not So) Mellow Yellow from Steel Life.
Related Posts:
An Emotional Container Garden Origin Story (With Recipe)
Fall Container Planting Recipe: Autumnal Marsala
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