DIY Network

Flavor Zones Flavor Zones From "Fresh from the Garden" episode DFFG-207

Joe sets about creating "flavor zones" by grouping similar plants in the same sections; the garden will include French, Greek, Italian, Asian, and South of the Border zones. After setting the plants in their respective zones, he adds cypress mulch for a touch of color and texture. To finish out the herb garden, he adds a small bench and a ceramic pot table to act as a focal point and a place to relax and smell the plants in the garden.

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French Flavor Zone

French Flavor Zone
Lavender
Curly parsley
Tarragon
Lemon thyme
Creeping thyme
Shallot bulbs
French marigolds

Greek Flavor Zone

Greek Flavor Zone
Rosemary
Oregano
Chives
Spicy basil

Italian Flavor Zone

Italian Flavor Zone
Sweet basil
Italian parsley
Sage
Italian oregano
Garlic

Asian Flavor Zone

Asian Flavor Zone
Lemon grass
Chamomile
Cinnamon and Purple Basils

South of the Border Flavor Zone

South of the Border Flavor Zone
Cilantro
Chives
Tomatoes
Small pepper plants

	Figure A
	Figure B

Once all of the plants are in place, it's time to add a finishing touch: mulch. Pine mulch has a nice color and texture (figure A) that compliment the colors in the garden and contrast with the starkness of the steppingstones. As the pine mulch breaks down, it will add more organic material to the garden. Once the mulch is smoothed out, water the entire garden.

For additional garden scent, bring in the pots of mint you planted earlier. Place them along the edge of the Asian and Greek zones since mint goes well with both.

You can make a simple table by turning a ceramic or terra-cotta pot upside down and topping with a piece of glass or slate (figure B). Now you have a table large enough to hold a glass of your favorite beverage -- maybe even a snack made with some of your fresh herbs.