Growing Herbs: Getting Started

Growing herbs too hard? Think this way: health benefits and tastier food, with little effort on your part? Growing herbs adds variety to any garden. Startup is rather inexpensive, herbs take up little space, and they require little upkeep. All those "little" bits add a big boost to your dinner table.

Begin by evaluating your weather. "The Culinary Herb Guide" gives the following recommendations. For shady and cooler exposures, include parsley, spearmint, peppermint, lemon balm, chives, borage, and Cuban oregano. Hot and sunny weather grows bay laurel, basil, lemon verbena, dill, thyme, coriander, sage, rosemary, and French lavender well. Your actual locale matters, as well as does the plants' physical location on your property.

Then examine your and your family's tastes. For sharp and strong flavors, use pineapple sage, other sages, or lavenders. For mild and versatile flavors, plant parsley or chives. If you are unsure, try a variety. Be sure to label them so you don't replant herbs your family didn't like.

Once you decide the herbs for your garden, you must buy them. Purchase herbs at a local store or chain warehouse. Another option is to take sprouts from a friend's herb garden. Most people want instant and fast results and therefore do not purchase seeds. Using seeds does leave the gardener in control from the start, and insures organic herbs.

Plant herbs in matching flowerpots for an organized and clean look.  Economical and frugal gardeners may use metal coffee cans or plastic containers.  Take the predicted height of herbs into account, but grouping herbs in the same container is fine. Place containers around a sidewalk or on a deck for pleasant smells and an eclectic visual. Many people draw a rough outline of their dream herb garden to help stay on track. After buying and planning, grab your gardening gloves.

Mix peat moss and potting soil and fill about half your container(s). Arrange the plants and fill the pot, leaving only a fingertip edge around the top.  Water and place in the appropriate sun or shade area. "Herb Gardening Tips" stresses the importance of healthy and rich soil for herbs. You can purchase such soil, or make a compost pile. Mulch also encourages circulation.

Some gardeners prefer to plant herbs in the ground. Herbs are naturally attractive and their small bunches make for easy divisions. Landscaping rocks can separate herbs, but many people personalize their gardens with homemade rocks. However, keeping weeds out is a drawback to growing herbs in ground. Using pesticides is not recommended, as ingestion of chemicals is inevitable.

Herbs need watered daily. Common problems include under and overwatering. "Herb Gardening Tips" suggests misting herbs. Watch the base of the herbs as you water; do not let the soil wash away or become loose.

While cooking, herbs make great additions. Once establish growing herbs, start adding them to sauces, stews and salads. Many people keep a kitchen window pot of herbs for easy access while cooking. Fresh herbs are potent and not available year round, so drying herbs is necessary. According to "Herb Gardening Tips," you should wash the herbs, pat them dry, and tie them together. Hang them upside down in a dark, dry place with a warm temperature. After about two weeks, the herbs will be dry enough to separate and finish in the oven. Toast them for about three hours at 150 degrees Fahrenheit.

Herbs add zest to food and beverages. They are wonderful dried and even better fresh from the garden. Using the herbs and realizing their taste and health benefits will be reward for your work.

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