From your garden to your grill to your plate. This garden plan is designed with the grill master and foodie in mind. Enjoy fresh herbs and veggies all summer long. This garden is approximately 12 feet wide and 15 feet long.
Project: Full Sun
Project time: 8 hours
Step 1: Prep your bed by amending the soil with E.B. Stone Vegetable soil. Mix it at a 50/50 ratio with your native soil.
Step 2: Create rows. Start at the front of the bed and create a berm approximately 3 feet across running lengthwise with a divot beside it about 2 feet wide.
Step 3: Make a second row by creating another berm 3 feet wide and a divot that is 2 feet wide.
Step 4: Create one more berm for the third row.
Step 5: Select and plant your plants. Choose herbs and veggies that you and your family like to grill and eat. Plant them on the berms leaving the divots clear. The divots provide you with space to walk while maintaining and harvesting your garden without disturbing the plants.
Step 6: Lay out your plants. Space them apart so each has room to grow.
Step 7: Dig a hole twice as wide as each of the root balls. Place the plant in the hole.
Step 8: Fill in around each plant with the soil mix and a sprinkle of E.B. Stone Sure Start. Tamp down the soil around the root ball.
Step 8: Water in thoroughly.
The first row is planted with the assorted herbs. The second row has peppers, tomatoes, and squash. And the back row is planted with corn.
2 – 4inch Thyme
2 – 4 inch Oregano
5 – 4 inch Chives
1 – 4 inch Purple Basil
1 – 4 inch Sweet Basil
5 – Onion sets
1 – 1 gallon Rosemary
1 – 4 inch Squash
3 – 4 inch Bell Peppers
1 – 1 gallon Tomato
1 – Tomato Cage
1 – Packet Botanical Interest Corn Seed
10 bags – E. B. Stone Flower and Vegetable Soil (the amount of soil needed can vary by the condition of the soil and the spacing between rows (Stop in with your measurements and soil sample and we will be happy to help you calculate the amount of soil needed)
1 – box E. B. Stone Sure Start