This project began when I proposed to garden editor Eric Liskey that we plant spring bulbs in and around the BH&G Test Garden – in areas where they could pair nicely with early-spring groundcovers or perennials. After all, what could be prettier than plants at their early spring best? More plants! Add bulbs to your garden beds with these easy combos.

“Plant bulbs in uneven clusters rather than in obvious rows or as lonely singles. They’ll look as if they grew there naturally.”

Spring Gala: Overwinter pansies for no-fail colorful combos. The design features ‘Apricot Whirl’ narcissus (Zones 4-10) with ‘Orange Matrix’ pansies, a cool-season annual (hardy to Zone 5).
Why it works: Plant bulbs and pansies together in fall; pansies go right on top of the bulbs. When the narcissus flowers bloom, the pansies will be there waiting, for a can’t miss duo.

Purple Passion: Perennials and bulbs create the perfect pairing of leaf and bloom. The design combines ‘Purple Voice’ and ‘Woodstock’ hyacinths (Zones 3-9) with ‘Husker Red’ penstemon foliage (Zones 3-9).
Why it works: In addition to the lovely leaf-and-bloom combo, the penstemon will flower later in the season, giving this planting two color peaks.

Sculpture Garden: Shape and texture create living art in a delicious combination that pairs ‘Pink Impression’ tulips (Zones 3-8) and soft green ostrich fern (Zones 3-9).
Why it works: Delicate ferns look beautiful with the bold shape and color of tulips. For an equally striking contrast, use a delicate bulb such as grape hyacinth with large-leaf perennials such as heuchera.

Midas Touch: A carpet of foliage sets the stage for a showy bloom. ‘Belladona’ tulips (Zones 3-8) harmonize with ‘Golden Tiara’ hostas (Zones 3-9).
Why it works: Yellow blossoms cheerfully play off the variegated hosta foliage beneath. Tulips don’t always return reliably; try daffodils for a more lasting option.

How to plant a winning combo:

1. This spring, before perennials fill in, note the location of openings where you can plant bulbs.

2. Order bulbs in summer, then plant as soon as they arrive. Use a bulb auger instead of a trowel for easier planting between perennials.

3. Use bulbs categorized as midspring bloomers, rather than early- or late-spring bulbs. They flower about the same time that many perennials emerge.

4. If you plant naturalizing bulbs, which return each year, let the foliage dry up before you remove it. It probably won’t be noticeable – most perennials are large enough to hide fading bulb foliage.

 

More designs:

 

Where better to experience the versatility of delectable basil than at a nine-course “Basil Banquet”? Chef Chris Weber of The Herbfarm Restaurant in Woodinville, Washington, prepares the banquet, one of 20 dining themes the restaurant produces each year. In a verdant valley inhabited by more than 100 wineries, The Herbfarm is an iconic destination for foodies. Proprietors Ron Zimmerman and Carrie Van Dyck believe that “no dish can be better than its ingredients, and that the best ingredients are usually local.”

Famous for its themed dining experiences, this food-as-theatre establishment features chef Weber and sommelier Tyson Dutta, who bring farm-to-table dining to the highest level of enjoyment, describing each dish and the wine it’s paired with.

Basil Banquet

The Basil Banquet is perhaps the most aromatic of The Herbfarm’s themed dinners. This annual two-week affair is timed for the height of summer when production of Ocimum basilicum is at its peak. To Zimmerman, the banquet celebrates the cherished herb that has appeared in history since about 2,300 years ago, “when Alexander the Great brought basil seeds from India,” he says.

By late July, The Herbfarm’s fields are producing row upon row of mounded basil plants, their plump, folded or curled foliage glistening in the sun. Stems are harvested by hand, to avoid bruising the tender leaves. You might think that only those pungent, ovoid leaves contain basil’s distinct taste, but, Weber says, ” Basil stems have a ton of flavor,” too.

Using seven varieties of basil as their inspiration, The Herbfarm’s culinary team plans its entire menu around the single herb. Each variety contributes its own flavor and all are unforgettable.

For much of the year, The Herbfarm’s kitchen gardens and nearby farm supply the restaurant with an ever-changing harvest of common and unusual produce. Diners arrive early to join Van Dyck on a stroll through the restaurant’s quarter-acre kitchen garden. Wearing a crisp, white-linen apron and carrying a wicker basket for her cuttings, Van Dyck gives a presentation that’s part theatrical and part horticultural. She is a master at engaging even nongardeners with the romantic story of each herb grown here. Samples are plucked and passed around, introducing guests to the form and flavor of a plant that will soon appear on their dinner plates or as a garnish in a drink. “Basil is our mainstay throughout the summer,” Van Dyck says.

All it takes is a whiff to make one’s mouth water in anticipation of that first, fresh, summer-in-a-bite. There are enough cultivars to satisfy any chef’s culinary creativity, Weber says. But when pressed, he reveals one of his favorite rituals: “Just tear it up and use the leaves raw,” he says. “By itself, basil a delicious, rustic ingredient .” That’s the simplest herb recipe you’ll find.

About The Herbfarm Restaurant

Today a AAA five-diamond establishment, The Herbfarm originated on a Fall City, Washington, farm about 30 miles east of Seattle, owned by Ron’s parents, Bill and Lola Zimmerman. In 1974, Lola Zimmerman, an avid gardener, found herself with an excess of chives. She potted up the divisions and placed them by the side of the road with a little sign reading: “Herb Plants for Sale.” People stopped to buy the chives and the following season she grew extra herbs on purpose. Bill Zimmerman built some greenhouses and an herb plant nursery. Soon, those few pots of herbs grew into a major attraction for Seattle’s gardeners, cooks and herb enthusiasts. Ron Zimmerman and Carrie Van Dyck joined his parents in 1986, expanding the venture with special herb weekends, classes and an intimate restaurant that served six-course,

herb-inspired meals. Ron Zimmerman was the chef in those early years and Van Dyck was the host. Their love of culinary history and a commitment to locally-grown ingredients helped shape The Herbfarm restaurant into a world-class venue. Accolades from top food and wine reviewers added to the eatery’s popularity; then, in 1997, the entire restaurant was destroyed in an electrical fire. Four years later, after operating temporarily inside a local winery, The Herbfarm restaurant moved to its present site, not far from Lola’s original roadside stand. Carrie and Ron brought with them several pieces from the first farm, as well as fruit trees, berries and specimen herbs that they re-established in the new gardens.

With a little bit of planning, you can always get a reservation at this popular venue. For details, visit: www.theherbfarm.com or call 425-485-5300.

–Debra Prinzing

Plant-at-a-Glance: Basil

Common name: Basil

Botanical name: Ocimum basilicum

Size: To 24 inches tall and 12 inches wide

Hardiness: To Zone 10; suitable as an annual for all Zones (Basil begins to suffer at 40-degrees Fahrenheit or lower)

Habit: Bushy, multibranching

Ocimum basilicum, also known as sweet basil, is one of the most popular and useful herbs in the kitchen garden. Distinct varieties of the plant originate from Italy, Greece, Thailand, India, Africa, South America, and the U.S. Some are very old and others, more modern selections. Basil’s intense aroma and delicious flavors range from sweet or spicy to those with notes of citrus and pepper.

In general, wait until Mother’s Day, or mid- to late-May, to plant basil seedlings in outdoor temperatures of 55-degrees or higher. This is a sun- and heat-loving herb, so give it your sunniest spot. Basil is hardy to Zone 10 (minimum temperatures of 30-40 degrees F.) so most gardeners treat it as a very tender annual.

Basil prefers moderate to rich soil with regular moisture, which is one good argument for container planting. You can direct-sow seeds in the garden or start them indoors in order to have seedlings ready to move outside when temperatures warm (plants take up to 8 weeks to mature, so many gardeners so a new batch every two weeks). Garden centers stock also a variety of basil in 4-inch pots.

One of the secrets to enjoying basil all season long is to pinch back the stem tips, especially if the plant starts to form a flower. This will result in a bushier herb with higher yield of flavorful foliage.  The more you harvest basil, the longer it will produce more leaves.