Many of us feel we don't have a really great "green thumb." I get it, keeping things alive is work and an absolute commitment. But have you ever tried your hand at herb gardening?
Planting an herb garden can be one of the most satisfying things. Herbs are tough little plants, and many of them can even tough out early spring chills, making them perfect to try for beginners. A little love and care, and your herbs can easily double, triple or even quadruple in size!
But there's a wrong way and a right way to do it, of course. Before you do anything, decide why you want an herb garden; this will help you decide what to plant. Herbs have many uses, from medicinal to ornamental to garden helper to culinary. Around here, we're all about the culinary, so I tend to stick with herbs I can harvest and use in my meals.
There are a few herbs that can do multiple duties such as act as a pest deterrent and a cooking herb, or they make look nice in a flower bed and attract bees or hummingbirds. These are a bonus. There are also some herbs that will come back every year (perennial herbs) and so you can just plant once and reap the rewards.
Herbs can be planted in gardens, along tree lines or borders, in raised beds, in pots, or even on a windowsill. No matter your space, there is a solution to fit your needs. There are also a lot of varieties, so it's a good idea to do a little research before you buy. A good idea is to head to the garden center, see what they have, go home and do some light reading, then go purchase what you need. You'll be less confused and frustrated.
Take basil, for instance. There are dozens of varieties of basil, all have their own look, use, treatment, etc. Check this out:
Sweet Basil - used for pestos and salads, repels mosquitos
Genovese basil - classic Italian basil used in Italian cuisine
Thai basil - licorice flavor, will keep strong flavor at high cooking temps
Purple basil - clove taste, steep in vinegar or oil to add color to dishes
Lemon basil - lemony flavor, excellent for fish, poultry or tea
Cinnamon basil - zing of cinnamon, excellent in Asian dishes
Greek basil - used in salads, soups and as a garnish
You get the idea...
When planning your garden, first decide what you would like to plant, then work to group them in a way that they will benefit from what is planted next to them. For instance, basil, dill and cilantro like a lot of water, so planting them alongside vegetables means they all get the water they need as often as they need. Also, think about how close to your house or kitchen the herbs are; if you have to walk clear across your yard to get some, you may not do it when you're in the middle of prepping dinner.
You can start from seed, but starter plants are plentiful and cheap in our area starting around late April or early May. You don't want to put them into the ground until the fear of frost is by, so for us that is Memorial Day, but you can keep them watered and warm in your house until then. Or, you can place them in a tiered planter, or keep them in their pots in baskets. Wherever you decide, they can grow big and lush.
Some herbs are perennial, and these you may want to put into the ground so they can grow back year after year. Perennial herbs include:
Mint - keep this one all by itself; it's totally invasive and will take over like a rabid beast if left to its own devices. I keep mine it a large planting pit and place it near my garden in a planting bed.
Greek Oregano
Thyme - English thyme will return, other varieties may depending on the severity of the winter
Chives - this one will pop up first in early spring and can be trimmed and eaten as early as March! Its purple flowers are also edible and are great on salads.
Savory - depending on how harsh our winter is
Rosemary - I've had no luck with this coming back but it can if we have a mild winter
Sage - again, winter dependent, mine actually looks like it may return this year!
French tarragon - can also be funky about the extreme cold
Lavender - excellent for cocktails and tea, can also be used in sachets or balms
Given the right combo of well draining soil, light, warmth and water - herbs grow easily and can be huge! A good rule of thumb is to cut it back (i.e. USE IT) often. The cut back will keep it from "going to seed." Basically, plants have 2 modes - they are either growing, making veggies/fruits and deepening root systems, or they are reproducing - trying to creep and re-root itself, or produce flowers and seeds that will replant itself, so that it lives on. If you let herbs grow to this stage, you can't turn it back. Some herbs, like basil, start to develop a bitter taste if it begins to go to seed.
Sometimes, like in the lifecycle of cilantro, the plant can bolt - or go to seed, when temps are too hot. When that happens, you're out of luck. I typically let the plant fully flower, then pick off a nice stock and let it dry. You can harvest the seeds (and eat them, this is coriander) or you can replant them later in the summer after temps begin to fall. Cilantro is an excellent spring and fall crop.
There are so many ways to grow and use fresh garden herbs, and I could talk about my experiences endlessly. Instead of listening to me, go out and give a few of them a try this summer. It's fun and useful and everyone can have a bit of a green thumb when gardening herbs! I'll be using mine in recipe posts all summer long, so get ready!
If anyone wants to talk further, feel free to reach out to me at Becky@BadJujuKitchens.com
Happy Gardening!
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