What mulch do you recommend for a kitchen garden? Mine has mostly herbs, some lettuce; it’s very visible from the house and should look elegant. Last year I began using crushed oyster shell for the part with Mediterranean-type herbs such as rosemary and thyme. I like the look–but it doesn’t seem right for lettuce and parsley and basil. I tried buckwheat hulls on the grounds that the similar size of the particles would work–it did look OK but buckwheat is maddeningly light. The bits blow around and stick to the lettuce, often showing up in salads looking like bugs. So what next? Oyster shell everywhere?
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.