Herb Gardening Basic

One of the great things about herb gardening is that it is very easy to get into, regardless of the space you have. Most herbs grow best in full to part sun and the space required is really only dependent on how many different kinds of herbs you would like to try.

If you plan to frequently use the herbs in cooking, you might want to consider a location near your back door for convenient harvesting. Many herbs have interesting foliage, flowers, and scents and can be easily incorporated into your traditional flower beds. Container gardening with herbs is great for people with limited spaces or for those who wish to extend their growing spaces.

Just like flower gardening, some herbs are a little easier and less work to grow than others. Herbs like Cilantro (Coriandrum sativum) are annuals while others like thyme (Thymus vulgaris) and salad burnet (Sanguisorba minor) are tender or short-lived perennials. This means they will likely need to be replanted if they do not reseed themselves and come back the following year. Perennials like chives (Allium schoenoprasum) and spearmint (Menta spicata) are quite reliable, although the latter can be quite invasive.

Basil (Ocimum basilicum), the Herb of the Year for 2003, is a versatile annual that is fairly easy to grow. Basil dislikes cold weather, so plant it in late spring when the soil is warm and sunshine is plentiful. They range from 12 inches to 24 inches in height and width, with leaves that are green to dark purple, depending on the variety you choose. Basil leaves are wonderful to use in cooking a variety of dishes—I particularly like the dark purple cultivar ‘Purple Ruffles’. Its foliage looks great in the garden, but also adds wonderful flavor and color to the spaghetti sauce I make each summer. Basil is also a basic ingredient to the popular pesto sauces, which are fairly easy to prepare. For continued leaf production, remove Basil’s flower heads before they mature.

Herbs are best harvested in the morning after the dew has evaporated but before warmth of the mid-to-late-day sun has a chance reduce the flavor in the plants. For preserving and storing herbs, do a little research via books, the internet, or a class. Some herbs hold their flavor best when dried, while others are better frozen.

Easy-to-Grow Herbs

Herb	Type	Light	Size	Uses	Preserving
Basil (Ocimum basilicum)	Annual	Full Sun	12”-24”	Culinary - particularly soups and tomato, egg, pasta, and mushroom dishes. Also potpouri.	Flavor best when frozen
Chives (Allium schoenoprasum)/Garlic Chives (Allium tuberosum)	Perennial	Full Sun to Part Shade	9”-12” /18”-24”	Culinary – soups, salads, sauces, and other dishes	Freeze, do not dry.
Dill (Anethum graveolus)	Annual	Full Sun	18”-36”	Culinary – Leaves and seeds are used with fish, salads, soups, meat, vegetables, and pickling. Also potpouri.	Dry leaves and seed, or freeze in sauces.
Fennel (Foeniculum vulgare)	Annual	Full Sun	2’-4’	Culinary - Leaves and seed have licorice flavor. Used in cookies, cakes, salads, vegetable dishes, and other baked goods.	Dry leaves and seeds.
Lovage (Levesticum officinale)	Perennial	Full Sun to Shade	to 6’	Culinary – leaves and seed have strong celery flavor good for soups, salads, meat and potato dishes.	Freeze or dry leaves.
Salad Burnet (Sanguishorba minor)	Short-lived Perennial	Full Sun to Part Shade	6”-15”	Culinary – Cucumber-flavored, crinkly-edged leaves are wonderful in salads.	Best fresh.
Parsely (Petroselinum crispum)	Biennial	Full Sun to Part Shade	9”-18”	Culinary – Garnish, also soups, salads, meat and other dishes. Ornamental – makes attractive border.	Flavor best when frozen.
Sage (Salvia officinalis)	Short-lived Perennial	Full Sun to Part Shade	12”-24”	Culinary – stuffing, meat, poultry, fish, and cheese dishes.	Frozen or dried.
Thyme (Thymus vulgaris)	Short-lived Perennial	Full Sun to Part Shade	2”-12”	Culinary – meat, tomato and other vegetable dishes. Ornamental – Good edger.	Dry leaves.

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Easy-to-Grow Herbs

Type