The Herb Garden: Big Flavor from Small Spaces
Herbs are the easiest and most rewarding plants for any grower. They need little space, most thrive in containers, and a few snips transform a simple meal into something special. If you grow nothing else, grow herbs.
Essential Culinary Herbs to Start With
- Basil: The king of summer herbs. Plant after last frost in full sun. Pinch flowers to keep it leafy.
- Parsley: Biennial, incredibly versatile. Flat-leaf has more flavor, curly is prettier.
- Chives: Perennial, virtually indestructible. Snip to 2 inches and they regrow.
- Thyme: Perennial, loves poor soil and hot sun. Drought-tolerant once established.
- Rosemary: Perennial in mild climates. Needs excellent drainage and protection from hard frost.
- Mint: Vigorous perennial — always plant in a container or it will take over your garden.
- Cilantro/Coriander: Fast-bolting in heat. Sow every 3 weeks for continuous supply.
- Dill: Annual, great companion plant. Self-seeds freely for next year.
Sun and Soil
Most Mediterranean herbs (rosemary, thyme, oregano, sage) prefer full sun and well-drained, lean soil. Richer soil and partial shade suit parsley, chives, and cilantro. Do not over-fertilize herbs — stress actually concentrates their essential oils and improves flavor.
Harvesting for Maximum Regrowth
Never harvest more than one-third of a plant at once. Cut just above a leaf node to encourage branching. Harvest in the morning after dew has dried for the best flavor concentration. Regular harvesting actually makes herbs more productive.
Track your herb garden in Seedtojar and learn which varieties perform best in your conditions over multiple seasons.