Over spring break instead of planting flowers or something really fun, the kids and I planted herbs (still fun, but much less of a “oh look it bloomed” impact). I thought it would be nice for them to each have a plant to care for and then learn about how that plant can be used when we cook – sorta a little full circle project. So far our teeny tiny little window garden is thriving, last time I tried this they didn’t last long enough to grow anything edible.
Right now we only have parsley, thyme and basil. Since we are all loving these three so much, and they aren’t dying – we will be adding a few more herbs and maybe even a vegetable (I have no idea which one will actually work in a small setting, any tips?) to our little window ledge garden. Currently it’s a very modest urban garden, at best – but it’s got the kids and I feeling very garden-y. So much so that the kids have been scooping out possible planting areas in parks and our shared backyard for a larger garden. Possibly one day we will have a place with some sort of a yard, but for now a teeny tiny window garden is the way to go.
*parsley was the only from scratch plant, which is why the slower growth. Due to a little-broken-pot-on-the-floor accident, Harlow decided on a tiny thyme plant instead of another seed.
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