Growing Herbs: All The Essentials To Know To Get You Started!
Herbs have always held a special place in my heart and my garden. It is one of the easiest things to grow, no matter where you live or the size of your garden. Or even if you have no garden at all!
I love that herbs are so versatile and that you can grow them almost straight through the year. So there will always be some greenery to cook with!
Herbs are not only for use in cooking but also for medicinal purposes and for some lovely uses around the home. So what’s not to love about them??
Here are all the essentials you need to know about growing herbs so you can get off to a good start and experience all the benefits they bring!
Index:
What qualifies as An Herb?
An herb, in botanical terms, is any plant that possesses a part – seeds, flowers, or leaves – that can elevate the flavors of your dishes or offer medicinal benefits.
What sets herbs apart is their ability to thrive in compact spaces, needing only 2 to 4 hours of sunlight to flourish.
Herbs also usually have a quick harvest turnaround, often ready for harvesting soon after planting.
The benefits of growing Herbs
Growing herbs has tons of benefits:
Herbs have become my go-to solution for introducing freshness and essential nutrients into our meals year-round. So you will always have some greenery in your meals.
Herbs are one of the few things you can grow in the winter. Even in the colder months, their resilience makes them a staple in my winter garden.
Their low maintenance and ease of cultivation make them an excellent choice for gardeners of any skill level. So, herbs are a great starting point if you are starting with a vegetable garden!
I find so much joy in harvesting directly from my herb garden for garden-to-table recipes. There's just something exhilarating about growing your own stuff and seeing them come alive.
Besides cooking, herbs also serve many medicinal and household purposes.
READ MORE: 10 Ways to use fresh mint in your garden and home
The Most Common Herbs to Grow
Basil: A versatile herb with a delightful aroma and sweet, spicy, slightly peppery flavor. It is perfect for various dishes, including pasta sauces, salads, and soups.
Calendula: You may not typically think of Calendula as a herb. Calendula leaves can be bitter, but their flowers have a mild, slightly bitter, tangy, herbal, and peppery flavor. The flowers can be added to salads or used to steep tea.
Chamomile: Known for its calming properties and aiding hay fever, inflammation, muscle spasms, and more, chamomile is perfect for teas and herbal remedies.
Chives: Chive blossoms are some of my favorite herb flowers to use! They are so beautiful. As a member of the onion family, fresh chives add a mild onion flavor to dishes. Chive blossoms add a light onion flavor and can be tossed in a salad or garnish.
Cilantro/Coriander: This is a dual-purpose herb with fresh leaves (cilantro) and seeds (coriander) used in cooking. Cilantro and coriander actually taste very different from each other. Coriander has a warming spice with a deep, nutty flavor, while cilantro has a lemon, peppery, and spicy taste.
Cumin: Known for its distinctive earthy flavor, cumin is a staple in many spice blends and curry dishes.
Dill: With its feathery leaves and aromatic seeds, dill is perfect for pickling and seasoning. Dill has a fresh, grassy, citrus-like taste. Its subtle sweetness pairs well with garlic, mint, and cucumber, and it's sometimes used as a substitute for parsley.
Fennel: Both the bulb and fronds are edible, offering a mild anise, licorice-like flavor to dishes that can be enhanced or sweetened depending on how it is cooked (or not cooked).
Lavender: Known for its fragrant purple flowers, it can be used in many ways! Add as garnish to sweet baked goods, freeze in ice cubes to add to lemonade, make lavender sugar, and so much more!
Lemon Balm: A lemon-scented herb often used in teas and for its calming effects. You can also add whole lemon balm leaves to green salads or chiffonade the leaves and scatter them over a fruit salad for added zesty flavor.
Marigold: Another one of my garden favorites. Beyond its vibrant yellow/ orange colors, marigold has anti-inflammatory and antiseptic properties. Toss it with salads and steep in teas.
Marjoram: A member of the oregano family, marjoram has a milder flavor, perfect for various dishes like soup or salads where you want a balanced flavor.
Mint: The one that often takes over the garden! Aromatic, refreshing, and, well, minty! Mint can be used in sweet and savory dishes, added to cold and hot drinks, used as an essential oil, and to make fun things like body scrubs.
Oregano: A staple in Mediterranean cuisine, oregano offers a robust flavor to many dishes. It is spicy and aromatic, similar to marjoram, but not as sweet.
Parsley: Parsley is widely used for its fresh, clean, peppery taste with a touch of earthiness. It is a versatile culinary herb, often used as a garnish for salads, pizzas, quiche, and more.
Rosemary: Rosemary has a distinctly earthy, woodsy flavor with subtle notes of pepper, lemon, and mint. It adds a lot of depth and taste to roasted meats and vegetables.
Sage: A member of the mint family, sage boasts an earthy, piney, slightly peppery, yet fresh taste with notes of eucalyptus and citrusy mint. It is often used in stuffing.
Thyme: An aromatic herb that delivers a balanced blend of citrus and mint essence with woody, floral notes. Thyme complements a variety of dishes.
READ MORE:
How to make DIY essential oil mosquito repellent
DIY lavender sugar and rosemary salt - two kitchen must-haves!
The Different Herb Families
Herbs can be grouped into 4 "families," each having the same characteristics and growing needs. This will be worth knowing when you plan on which herbs to plant together.
The Mint Plant Family: Includes herbs like basil, lavender, lemon balm, marjoram, mint, oregano, rosemary, sage, and thyme. They are known for their aromatic and flavorful leaves. These are from Mediterranean-type climates and prefer dryer conditions. They have shallow roots, making them great for containers, and the more you cut them, the more they give back!
The Carrot Plant Family: Features herbs such as parsley, cilantro, cumin, dill, and fennel. Like carrots, they have quite a root system, so they need at least one foot of soil. These herbs prefer cooler weather and more wet soil.
The Daisy Plant Family: The ones with all the flowers! Comprising chamomile, Calendula, echinacea, and marigolds, this family offers herbs with both culinary and medicinal uses.
The Onion Plant Family: The onion plant family encompasses chives, garlic, and onion, providing a range of savory flavors. Some people would argue that these are not herbs, but they offer all the intense flavors of herbs, so why not list them here??
Annual Vs. Perennial Herbs
Understanding the lifespan of herbs is crucial for planning and maintaining your garden.
Annual herbs complete their life cycle within one growing season. In contrast, perennial herbs endure for multiple seasons, often going dormant in winter and resurging in spring.
Annual Herbs: Basil, cilantro, dill, coriander, and chamomile, are among the annual herbs requiring replanting each year.
Perennial Herbs: Rosemary, mint, thyme, oregano, sage, chives, parsley, marjoram, lemon balm, and lavender are perennial herbs that persist across seasons.
when to plant herbs
The ideal time to plant herbs depends on various factors, including the specific herb, your local climate, and whether you're starting from seeds, seedlings, or mature plants.
Here's a general guide to help you determine when to plant herbs:
Spring Planting
Many herbs thrive when planted in the spring, after the last frost date has passed. Herbs like basil, cilantro, dill, mint, parsley, and chives are commonly planted in the spring.
Wait until the soil has warmed, and there is no longer a risk of frost. In cooler climates, this is typically around late spring.
Cool-Season Herbs
Some herbs prefer cooler temperatures and can be planted in the early spring or fall. These include cilantro, chervil, and parsley.
Plant these herbs before the weather becomes too hot in the spring or after the peak heat of summer has passed for a fall harvest.
Warm-Season Herbs
Warm-season herbs like basil, rosemary, thyme, oregano, and sage prefer warmer temperatures and should be planted when the soil is consistently warm.
Wait until all danger of frost has passed and the soil has warmed up to at least 50°F (10°C).
Indoor Planting
Some herbs can be started indoors and then transplanted outdoors once the weather is suitable. This is often done with seeds or young seedlings.
Start seeds indoors 6-8 weeks before the last expected frost date. Transplant the seedlings outdoors once they are well-established and the risk of frost has passed.
Fall Planting
In milder climates, some herbs can be planted in the fall for a late-season harvest. Examples include parsley, cilantro, and chervil.
Plant these herbs in late summer or early fall, allowing them to establish before the colder months.
Perennial Herbs
Perennial herbs, which come back year after year, can be planted in the spring or fall. Examples include thyme, rosemary, sage, and oregano.
For spring planting, wait until after the last frost. For fall planting, allow enough time for the plants to establish before winter.
Consider Microclimates
Microclimates in your garden may influence planting times. South-facing areas generally warm up faster than north-facing areas. Consider these factors when deciding where to plant specific herbs.
Continuous Planting
To ensure a continuous harvest, consider succession planting. Planting small amounts of herbs at different intervals can provide a steady supply throughout the growing season.
Frost Dates and Local Conditions
Always check your local frost dates, as they vary by region.
Additionally, be aware of the specific needs of each herb, such as sunlight requirements and soil preferences, to create an optimal growing environment. Adjust planting times based on your local conditions and the characteristics of the herbs you intend to grow.
Where To Grow Herbs
This is what I love about herbs; you have so many choices on where to plant and grow them! Whether you have a sprawling garden, a few garden beds, limited space, or no outdoor area at all, there are suitable options for growing herbs.
Directly in the Ground
Planting herbs directly in the soil is ideal if you have ample outdoor space and the perfect conditions. Some herbs like dill, parsley, and cilantro even prefer it as they don't like transplanting.
However, this option will be the most difficult to keep under control and to create the perfect conditions.
In Raised Beds
Raised beds provide excellent drainage and are particularly beneficial for herbs that prefer well-draining soil. It is also easier to keep them in check, and easier on the back!
Large enough raised beds allow you to plant many different herbs together.
READ MORE: Raised beds vs. in-ground beds—which is best for your garden?
In Containers
Most herbs have shallow root systems, so containers will work perfectly. Containers are also great for small spaces, balconies, patios, or window sills.
I also like that containers allow you to move things around, like when you need to chase the sun spots or protect the plants from severe weather.
When planting in containers, be careful as the soil dries out much quicker. Terra cotta, wood, and steel containers are some great options.
Indoors or on a Window Sill
Many herbs can be grown indoors, receiving sufficient sunlight from a sunny window sill.
This is an excellent option for those frigid winter months when you don't want to go outside or it is just too cold for your herbs outside. No matter the season, having them right by you in the kitchen is also great!
READ MORE: The best vegetables to grow indoors and how to get started
How Much Sunlight Do Herbs Need?
Understanding the sunlight requirements of your herbs is crucial for their successful growth. As with all living things, sunlight gives us energy and life!
Herbs can grow under low light conditions; they will just not produce as much and grow slower.
Herbs that Need More Sunlight: Basil, rosemary, oregano, and thyme thrive in full sunlight, requiring at least 6 to 8 hours of direct sunlight daily.
Herbs that Do Okay with Shade: Mint, parsley, sage, thyme, dill, cilantro, and parsley can tolerate partial shade and typically require 4 to 6 hours of sunlight.
Which Soil Is Best For Herbs?
Well-draining soil is vital for herb cultivation since most herbs originated in Mediterranean climates with this type of soil.
A mix of garden soil, compost, and perlite or sand ensures optimal drainage and nutrient retention. Earthworm castings can be added to boost nutrients for your herbs.
We have a fantastic soil mixture that we have developed over the years and it has given us many successful results. Get it below!
READ MORE: How to make the best organic garden soil for vegetables
Can Herbs Be Planted Together?
Certain herbs thrive when planted together due to their complementary growing conditions and benefits. It also helps when they have the same growing needs, especially watering preferences.
And it will save you some time when you plant a few different herbs in one big container and water it, instead of watering many small pots individually.
Be careful of mint though as it can quickly take over you whole bed and suffocate the other herbs.
Which Herbs Can Be Planted Together:
Basil and tomatoes: Basil enhances the flavor of tomatoes and helps repel pests.
Rosemary, thyme, sage, and lavender: Both herbs thrive in well-drained soil and similar sunlight conditions.
Chives and parsley: These herbs share similar water and sunlight needs.
Dill, cilantro, and parsley: They have the same water and temperature preferences.
Mint and Cilantro: Mint can help deter pests, and cilantro's taller growth can provide some shade for mint in hot climates.
Lavender and Marigold: Lavender and Marigold are known for their pest-repelling properties and can help deter a range of insects.
READ MORE: 23 Herbs and flowers for organic pest control in the garden
ways to start Your Herb Garden
Friend, I want to assure you that starting your herb garden is not a difficult task, and one that anyone can master. It may take some trial and error and learning, but once you get it, it's so easy!
You can start your herb garden through various methods:
Seeds in Containers
Starting herbs from seeds in containers allows for controlled environments, which is especially useful in colder climates. It allows you to extend your gardening season, giving you a headstart. Whichever container or pot you grow your herbs in, ensure it is at least 6 inches deep, but ideally a foot. Marigolds, calendula, chamomile, and basil are some options to start by seeding indoors.
Directly Sowing in the Ground
Directly sowing seeds in the ground is a straightforward method, especially for larger outdoor spaces. Some plants like dill, cilantro, and parsley prefer to be directly sown as they don't like to be transplanted.
Propagation
Some herbs, like mint, sage, rosemary, and thyme, grow well after being cut from a mature plant. They can be propagated from cuttings, making it an easy and cost-effective way to expand your garden.
Seedlings and More Mature Plants from a Nursery:
Purchasing more mature herb plants from a nursery provides an immediate start, allowing you to enjoy their benefits sooner.
READ MORE:
How Often Should You Water Herbs?
Herbs generally prefer well-drained soil, so watering when the top inch of soil feels dry is a good rule of thumb, but it will also depend on the herb type.
Consider the following:
General Rule: Water herbs when the top inch of soil feels dry to the touch. Overwatering can lead to root rot, while underwatering can stress the plants.
Use Mulch: Applying a layer of organic mulch around your herbs can help retain moisture, reduce evaporation, and regulate soil temperature.
Morning Watering: Watering in the morning allows the plants to absorb moisture before the heat of the day, reducing the risk of fungal diseases.
Herbs that Need More Water:
Basil: Basil prefers consistently moist soil. Water when the top inch of soil is dry, especially during hot weather.
Mint: Mint enjoys consistently moist soil and benefits from regular watering, especially in warmer climates.
Cilantro: Cilantro prefers evenly moist soil. Keep the soil consistently damp but not waterlogged.
Dill: Dill prefers consistently moist soil, especially during germination. Water regularly but avoid waterlogging.
Parsley: Parsley requires regular watering to maintain soil moisture. Ensure the topsoil doesn't dry out completely.
Herbs that Prefer Less Water:
Rosemary: Rosemary thrives in well-drained soil and prefers to dry out between waterings. Water sparingly.
Thyme : Thyme prefers drier conditions and well-drained soil. Water when the soil is dry to the touch.
Sage: Sage is drought-tolerant and prefers infrequent, deep watering. Allow the soil to dry out between waterings.
Oregano: Oregano prefers well-drained soil and benefits from infrequent, deep watering.
Lavender: Lavender thrives in well-drained, slightly dry soil. Water sparingly, especially once established.
Do Herbs Need Fertilizer?
Herbs generally grow well in nutrient-rich, well-draining soil.
However, over time, the nutrients in the soil can deplete, especially if herbs are grown in containers or if the same plot is used for multiple growing seasons.It will also depend if the herb is a light or heavy feeder.
Heavy Feeders: Herbs like basil, parsley, and chives benefit from more frequent fertilization due to their higher nutrient requirements.
Light Feeders: Rosemary, thyme, and sage are considered light feeders and can thrive with less frequent fertilization. Excessive fertilization may lead to leggy growth.
Container-Grown Herbs: Herbs in containers may need more frequent fertilization, as nutrients leach out faster. Consider a balanced, slow-release fertilizer for sustained nourishment.
When and How to Fertilize Herbs
At Planting: When initially planting herbs, incorporate well-rotted compost or a balanced, slow-release fertilizer into the soil. This provides a good start for the plants.
Early Growth Stage: For herbs like basil, cilantro, and dill, a light application of a balanced, all-purpose fertilizer when they begin active growth can be beneficial. Follow the package instructions for the specific fertilizer you choose.
During Growing Season: Herbs in containers or those growing in garden beds can benefit from a diluted, water-soluble fertilizer every 4-6 weeks during the growing season.
Avoid Over-Fertilizing: Herbs generally don't require heavy feeding. Over-fertilizing can lead to excessive foliage growth at the expense of flavor.
Organic Options: We prefer to fertilize only with organic fertilizers, such as compost, well-rotted manure, or organic liquid fertilizers. These can enhance soil structure and fertility without the risk of chemical buildup.
READ MORE: A beginner’s guide on how to use compost in the garden
How To Harvest Herbs
Here's a general guide on how to harvest herbs to ensure optimal taste and continued growth:
Timing Is Key: Harvest herbs when they are at their peak, usually just before they flower. The flavors are often most intense before flowering, and harvesting before this stage encourages the plant to produce more leaves.
Choose the Right Tools: Use clean, sharp scissors or pruning shears to cut herbs. Dull blades can crush the plant tissue, leading to slower healing and potential disease.
Harvest in the Morning: Harvest herbs in the morning after dew has dried but before the heat of the day. This is when essential oils, responsible for flavor and aroma, are at their highest concentration.
Leave Enough Growth: When harvesting, leave at least a third of the plant intact to ensure continued growth. Avoid stripping the plant completely, as this can weaken it.
Cut Above Leaf Nodes: Use your scissors or shears to cut the herb stems just above a set of leaves or leaf nodes. This encourages branching and fuller growth.
Harvesting Woody Herbs: For woody herbs like rosemary, thyme, and sage, trim the tips of the stems. Avoid cutting too much into the woody section, as this may hinder regrowth.
Frequent Harvesting: Regular harvesting promotes a bushier, healthier plant. Avoid letting herbs become too overgrown before harvesting.
preserving your herb harvest
Oh, how I love preserving our garden harvest!
Preserving herbs is a great way to extend their shelf life and enjoy their flavors and aromas throughout the year.
There are various methods for preserving herbs, including drying and freezing.
Here's a guide on how to preserve your herbs effectively:
Harvesting
Harvest herbs at their peak flavor, usually just before they flower. For leafy herbs, harvest in the morning after dew has dried but before the heat of the day. For seeds, harvest when they are mature and dry.
Washing
Rinse herbs gently under cool, running water to remove any dirt or insects. Pat them dry with a clean towel or use a salad spinner to remove excess moisture.
Drying Herbs
Air-dry your herbs by tying small bunches of herbs together with twine and hanging them upside down in a warm, dry, well-ventilated area. Ensure the herbs are not in direct sunlight. Rosemary, thyme, oregano, and sage work well.
Or oven-dry your herbs by placing herbs on a baking sheet in a single layer and putting them in the oven at the lowest temperature (around 150°F or 65°C) with the door slightly ajar. Basil, parsley, and mint can be dried this way.
You could also use a food dehydrator to dry herbs at a low temperature, following the manufacturer's instructions.
Storage
Once herbs are completely dry, store them in airtight containers, like glass jars or sealed plastic bags, away from direct sunlight and heat.
Freezing Herbs
Chop herbs finely or leave them whole, depending on your preference. Fill ice cube trays with chopped herbs and cover them with water or olive oil. Once frozen, transfer the herb cubes to a labeled freezer bag.
I love freezing Basil, cilantro, and chives.
You could also blanch your herbs. This will help to retain their vibrant colors.
Briefly blanch herbs in boiling water, then shock them in an ice bath. Drain, chop, and freeze in small portions. You can do this with parsley and mint.
Rosemary, thyme, and dill can be frozen on trays. Lay chopped (or whole) herbs on a baking sheet in a single layer and freeze. Once frozen, transfer them to a labeled freezer bag.
Storage
Label your frozen herbs with the name and date and store them in the freezer. Use within 6 to 12 months for the best flavor.
Tips
Be mindful of the moisture content; moisture can lead to mold during storage.
Store dried herbs in a cool, dark place to preserve their flavors.
When using frozen herbs, you can add them directly to dishes without thawing.
READ MORE: Preserve your garden bounty by freezing and dehydrating your harvest
There you have it friend—an entire guide to growing herbs! Once you get started, I know you will love it!
Remember it will take some trial and error, but that’s the fun in it all! As your plants grow, you will grow too!
Love, Annette xx
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