Herb Garden Guide – How to Grow the Best Herbs

Planting an indoor or outdoor herb garden is an easy and affordable way to bring fresh flavor to any type of prepared dish. In addition to offering a burst of flavor, herbs are low-calorie foods packed with vitamins, minerals and nutrients that encourage good health.

Did you know that you don’t need a huge garden to grow some of the most used herbs at home? What you do need is soil, fertilizer, pots, seeds, and a fair amount of space―and, of course, enough gardening smarts, passion and patience to see your project through, from sowing to harvesting.

This article offers an overview of our favorite herbs, some of which can thrive in shady areas.

Setting Up Your Herb Garden

Identify Your Growing Space

One of the primary factors in your herb garden’s success is based on access to sunlight. You’ll need to find a space that gets around 4-6 hours of direct sunlight each day.

Ideally, this sunny space will be close to an area where you spend a lot of time – such as your kitchen. You’ll be able to keep an eye on your fledgling garden as well as snip some basil or oregano when preparing your family’s meals.

Choose Your Plants

Determine which plants you want to grow. If you’re undecided about which herbs to include, we’ve included a list of the more popular options below.

Once you’ve identified the herbs you’ll need to select the appropriate containers. Some herbs will require larger vessels while some may need simple shallow containers.

The one universal requirement for a great herb garden is excellent drainage.

Nurture Your Garden

Once you’ve planted your herbs watch for the seeds to germinate and sprouts to appear. You’ll need to maintain the proper moisture level for each of your plants and perhaps give them a little fertilizer burst every few weeks.

If necessary, transplant some of the plants into additional containers to avoid overcrowding. Be sure to harvest on a regular basis so that your herb garden can continue to flourish for years!

Which Plants to Grow

The following plants are some of our favorite herbs we love to grow. Regardless of the types of herbs you choose to grow, it’s important to do some gardening research to ensure your plants can thrive.

We’ve included information regarding sun exposure, watering schedule, type of soil, and appropriate types of nourishment.

Basil

In Italy, basil is known as the herb of love. According to legend, if a man presents a woman with a sprig of basil she will fall madly in love and never leave him. In ancient Greece, basil was highly regarded as a sacred herb reserved for royalty. In America, people love basil for its sweet, spicy, and lemony flavor.

Several types of basil exist. The most common include Genovese, Lemon, and Thai. Genovese basil has bright green round leaves and presents a sweet flavor. It is often used in Italian cooking and is the primary ingredient in pesto.

Lemon basil has smooth oblong leaves and dark purple flower shoots. It is usually served raw to preserve the lemon flavor. Lemon basil is great with salads, salad dressings, and flavored oils.

Thai basil has light green narrow leaves that smell and taste like licorice. This herb is great with all types of Thai and spicy Asian dishes. Thai basil accentuates the flavor of beef, pork, chicken and seafood.

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Cilantro

Most people are familiar with cilantro through Mexican fare. Most salsas, tortilla soups, and fajita recipes use cilantro. However, cilantro is a popular herb choice with Asian, European and Mediterranean cooking. It’s perfect with stir-fry, makes a flavorful pesto, and adds a hint of spiciness to soups, salads, and marinades.

One unique feature of cilantro is the entire plant is edible. As it matures, the plant produces flowers and seeds which can be incorporated into casseroles, stews or meat rubs. Cilantro seeds are known as coriander and present with a woodsy, cinnamon flavor.

Cilantro plants perform better if placed in an area that receives early morning sun and prefers moist, well-drained soil.

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Dill Weed

Dill is a mild-flavored herb that can be used in nearly any type of cooking, including baked goods and dessert. Dill leaves are used to garnish fish or season yogurt-based sauces. It is an excellent spice with potato dishes and omelets and enhances the flavor of cucumber relishes and salads.

Upon maturity, dill plants produce edible seeds which are often used to make dill pickles, salad dressings, and potato salads. Dill is a delicate herb that should be added to dishes as the final step in order to retain its flavor.

Dill is a pretty herb plant that has soft, wispy, dark green leaves. Although fragile-looking, dill is actually quite hardy and performs well under most conditions. Dill prefers full sunlight and moist, well-drained soil.

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Mint

Mint is a hardy herb that presents with a refreshing, spicy flavor. Several mint varietals exist including peppermint, spearmint, orange mint, pineapple mint, and apple mint. The leaves can be used whole for garnishing, chopped, crushed or dried.

Mint is very popular in Mediterranean fare and Greek cuisine. It complements the flavor of lamb and red meats and is often used to season rice dishes, curries, couscous, bean casseroles, and yogurt dressings. Whole mint leaves are the perfect garnish for iced tea and mint juleps.

Mint plants tend to quickly grow and spread. It is best to plant mint in a separate container or redirect growing pattern with a small trellis. Mint will grow in full sun or shady areas and prefers rich soil, which is slightly acidic.

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Oregano

Oregano is a mild-flavored herb that is often used in Italian and Mediterranean cuisine. One of the most popular uses for oregano is to season pizza and pasta sauces. Several types of oregano exist, but the most common include Greek and Common. Greek oregano has a robust flavor, while Common oregano is less pungent and sweeter.

Oregano can be infused into oils, butter or salad dressings. It enhances the flavor of omelets, frittatas, and egg casseroles. Dried oregano pairs well with chili spices making it an excellent choice for homemade chili, spicy soups, stews, and Mexican cuisine. When cooking with oregano, add the herb at the end of preparation to preserve the flavor.

Oregano plants prefer full sun and well-drained sandy soil. Plants grow quickly and need to be pruned on a regular basis. Otherwise, they will become spindly and produce fewer leaves.

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Parsley

Most people think of parsley as the garnish restaurants place on the side of the plate. However, because of its mild flavor parsley is one of the most popular herbs. Parsley pairs well with meat dishes, seafood, soups, salads, and salad dressings.

Freshly chopped oregano is excellent with steamed clams and mussels. It is an inviting addition to pasta dishes and pasta sauces. Oregano is a preferred herb for making infused oils and flavored butter and can be made into a delightful pesto. It can be added to rice dishes, casseroles, and mashed potatoes or as a simple garnish to brighten any meal.

Two types of parsley are popular in the US and include flat-leaf Italian and curly parsley. Both varietals prefer full sun and moist, rich soil. Parsley should be planted in a deep pot to accommodate its long taproot.

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Rosemary

Rosemary is a pungent herb often used to flavor meats and stews. Rosemary plant leaves resemble pine trees and needles should be removed prior to cooking. Some people use the entire stalk to season lamb and poultry; however, the stem should be discarded after cooking.

Rosemary should be used sparingly to avoid overpowering foods. One large sprig can season a three to four-pound roast. Rosemary pairs well with egg casseroles, frittatas, and omelets. It is an excellent choice for homemade bread, particularly focaccia. Rosemary can be added to melted butter and drizzled over vegetables or boiled, baked, or roasted potatoes. It also makes delightful dipping oil served with hot bread or crackers.

Rosemary prefers full sun and alkaline soil. Plants can grow to heights of six feet and will need to be pruned to control growth in container gardens.

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Thyme

Thyme is a highly fragrant, slow-growing herb that presents with a strong earthy flavor. It grows low to the ground and is often used as a ground cover. When growing thyme as a culinary herb, it is best to plant in a separate container as it can quickly take over an outdoor garden or planter box.

Thyme is an excellent choice for stuffing, gravies, soups, stocks, and marinades. It can be added to bread or biscuit dough and is often used in combination with rosemary. Thyme is a great accompaniment to beans and bean casseroles. It pairs well with kidney, pinto, black, lima, navy and garbanzo beans and adds a rich, earthy flavor to baked beans.

Thyme is a perennial that will return for three to four years. It prefers full sun and well-drained soil. Once planted, thyme requires three to four months before leaves are ready for consumption. Harvest time generally begins mid-June through mid-July.

Potting and Soil Tips

Before using your pots, make sure there are a couple of holes at the bottom to permit proper drainage of water, but keep these holes covered with stones or pieces of tiles to prevent soil from escaping.

Avoid using garden soil, as it might include weed seeds, fungus, and insects, which could adversely affect your plants. Instead, buy potting soil with a balanced mix of moss, vermiculite, peat and organic matter. Some potting mixes contain time-release fertilizers and polymer crystals for retaining moisture, which help cut down on maintenance.

When filling soil into a pot, do it gradually, moistening and mixing it as you proceed. If there’s a large pot to be filled, first place it where you want it to be to avoid hauling a full pot around later.

Finally, before you pick a plant to grow, acquaint yourself with its needs related to soil type, sunlight, temperature, and so on. If you’re new to growing an herb garden and pot-based cultivation, stick to one plant per pot until you’ve understood the requirements of different plants and learn which can be planted together.

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Now that you know how to grow an herb garden with pots, go ahead and start cultivating. You will have on-the-spot access to fresh ingredients and the freedom to use only what you need, which is not always possible when purchasing from a supermarket.