IN FAIR PLAY, MISSOURI USA, THE INSTITUTE OF SIMPLIFIED HYDROPONICS HAS DESIGNED AND BUILT A HYDROPONIC CULINARY HERB GARDEN AT ITS TINY HOUSE PROJECT.
By PEGGY BRADLEY
As dawn breaks, young sprigs of peppermint are selected for morning tea. At lunch, basil is selected for a pesto sauce. During the day, fresh rosemary is added to bread, and a teaspoon of tarragon is harvested for a supper dish. In the evening, sage leaves are brewed for a bedtime tea to aid in a good night’s sleep. See More