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Bay South Garden Blooms with Savory Dining

Bay South Garden Blooms with Savory Dining


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Gardens by the Bay, a series of environment-conscious and horticulture-themed waterfront gardens in Singapore's downtown Marina Bay, has unveiled its newest and largest addition to date, the Bay South Garden. Bay South Garden is 54 hectares of outdoor space, including three eateries located within Flower Dome, a greenhouse, and Supertree Grove, a park of supertrees, large 25-meter to 50-meter trees made from a collection of smaller trees.

Pollen is located inside the Flower Dome, a greenhouse that features a range of plants and flowers from the Mediterranean and semi-arid subtropical regions like South Africa, California, Spain, and Italy. The Flower Dome provides guests insight into the development and adaptation of plant growth and offers interactive media panels that teach guests how human behavior affects the sustainability of nature and the world's eco-systems.

Headed by Jason Atherton, owner of Table No. 1 in Shanghai and the Michelin-starred Pollen Street Social in London, Pollen's menu showcases the flavors of modern European and Mediterranean cuisine, offering up dishes like scallop carpaccio, roasted sea bass, marinated lamb cutlets, and a salad of buttered lobster with pasta, seaweed, and maple dressing.

Nestled atop one of the 50-meter tall supertrees in Supertree Grove is a food court that offers diners aerial views of the Marina Bay and of the Bay South Garden’s daily choreographed light and sound shows. The food court has options like fast food from Texas Chicken, noodles from Peach Garden Noodle House, and traditional Singaporean eats from the Hill Street Coffee Shop. The supertrees are embedded with solar energy panels and covered with 162,900 different species of plants.

For a sweet treat, Bay South Gardens also houses the Seventh Heaven ice cream shop, which offers over 30 flavors like lychee martini, sea salt caramel, passion fruit, black sesame, butterscotch, and pecan.

Other features to visit in Bay South Gardens include the Cloud Forest, a cooled plant conservatory with a large indoor waterfall and a climbable 35-meter tall mountain.


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

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Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

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Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›


Herbes de Provence: An Elegant, Potted-Garden Design

Longing to visit Provence, that beautiful and charming region in the south of France, to bask in its warm sunlight, taste its delicious cuisine, and see the sloping vineyards and colorful scenery that charmed Cezanne and Van Gogh? Well, you can capture some of the ambiance of Provence by growing its famous culinary herbs in your garden.

Thyme, rosemary, marjoram, basil, savory, and bay leaf are all native to this hill country and are the hallmark of its cooking. Blends of these plants—called herbes de Provence—and other traditional aromatics are used to make tea enhance salads and desserts and season soups, sauces, stews, grilled fish and meats, roasted vegetables, pasta, and more.

Below is an elegant design for growing Provençal herbs in containers on a patio or deck. As some of the plants are simple in form, we suggest growing them in antique pots to augment the visual display.

Flowering annuals such as striped French marigolds (Tagetes patula) can be added for seasonal color. All the herbs featured here need full sun and well-drained soil.

  1. Jasminum sambac (Arabian jasmine)
    This tender perennial produces highly fragrant white summer flowers, which make an exotic tea when added to hot water. USDA Zones 9󈝶.
  2. Laurus nobilis (bay laurel)
    The pungent leaves of this perennial are added to soups, sauces, and stews. Zones 8𔃇.
  3. Rosmarinus officinalis Prostratus Group (rosemary)
    This woody herb is great for grilling and is delicious on all meats and chopped in breads and vegetable dishes. Zones 8󈝶.
  4. Anethum graveolens (dill)
    This annual's fine, lacy, anise-flavored foliage is used to enhance fish dishes, dips, salads, and vegetable stews.
  5. Mentha aquatica × piperata f. citrata 'Orange' (orange mint)
    This mint's citrus-flavored leaves are wonderful in fruit salads, desserts, and iced tea. Zones 5𔃇.
  6. Satureja hortensis (summer savory)
    The mild, peppery leaves of this annual herb are used in stews, omelets, and soups.
  1. Ocimum basilicum (sweet basil)
    A fragrant annual herb, basil produces sweet, anise-flavored leaves that are used to season pasta dishes, salads, and much more.
  2. Artemisia dracunculus (French tarragon)
    This herb produces licorice-flavored leaves that are used to enhance vinegars and meat dishes. Zones 4𔃅.
  3. Salvia officinalis (garden sage)
    This herb's soft, fuzzy leaves are used to make a delicious butter sauce and are great for poultry and stuffing. Zones 4𔃆.
  4. Lavandula angustifolia 'Hidcote' (lavender)
    The flowers of this shrubby perennial are often added to herbes de Provence blends and are also very tasty with ice cream and berries. Zones 5𔃆.
  5. Origanum majorana (sweet marjoram)
    The savory-sweet leaves of this tender perennial are wonderful in butters, tomato sauce, pizza, and vegetable and meat dishes. Zones 9󈝶.
  6. Thymus vulgaris (French thyme)
    The tiny leaves of this woody perennial provide the key flavor of the classic herbes de Provence blend. Zones 5𔃇.

Joan McDonald runs a private garden design business, Gardens by Joan, and is a graduate of the BBG Certificate in Horticulture program.

Janet Otranto, a certified horticulturist, volunteers at BBG's Gardener's Resource Center.

Related Articles

Woodland Garden Plants and Design Ideas for Your Shady, Urban Garden ›

Starting an Herb Garden in a Small Outdoor Space ›