Herbs for a Kitchen Garden

There’s almost nothing more satisfying than picking fresh grown herbs from your own garden to spice and season your cooking in the kitchen.  Herbs are delightfully easy to grow and provide pleasure for the taste buds and the nose.

The obvious place to grow a kitchen herb garden is close to the kitchen in a sunny location.  If space is a problem, herbs can successfully be grown in pots where you can move them around for adequate growth.

When growing in the ground, provide loose, well-drained moderately fertile soil (dig in plenty of compost before planting.)  Herbs do not require heavy amounts of fertilizer.  In containers, plant herbs in high quality planting mix and fertilize with a 7-5-7 blend over the growing season. Water when the soil is dry.  Whether they are grown in pots or in the ground, herbs do not tolerate wet soggy soils.

Herb

Botanical Name

Annual/

Perennial

Plant Size

Plant in

Start with

Harvest Time

Sun Require-ments

Soil depth minimum

Pests

Uses

Basil

Ocimum

basilicum

A

1 – 2 feet

Spring

Seeds or seedlings

Summer

Full sun

8 inches

Slugs and snails

Fresh herb vinegars and flavorings, vegetables and salads. Important seasoning in Italian dishes. For best aroma and flavor, shred gently with fingers.

Chives

Allium schoenoprasm

P

12 inches

Spring or Fall

Seeds or seedlings

Spring through Fall with constant cutting

Full sun

6 inches

Slugs

Good with butter, sour cream, cheeses, eggs, meats, vegetables, salads and soups.  Better used fresh as they do not dry well.  Delicate oniony flavor with a hint of pepper from stems and flowers.

Cilantro

Coriander

Coriandrum sativum

A

H: 12 – 36 inches

W: 8 – 12 inches

Spring or Fall

Seeds or seedlings

Summer

Full sun

8 inches

None

Beans, curries, fish, lamb, salsa and stir-fry.  Mexican and Thai dishes.  Known as Chinese parsley.  Highly aromatic but quickly loses its flavor when cooked

Dill

Anethum graveolens

A

1 – 5 feet, depending on variety

Spring or Fall

Seeds

Summer into Fall

Full sun

12 inches

None

Tasty with eggs, poached fish, especially salmon, potato salad, coleslaw, fresh beets and Hollandaise sauce.

Lavender

Lavandula vera

P

H: 1.5 – 4 feet tall

W: 1 – 2 feet

Spring or Fall

Seedlings

Summer

Full sun / drought tolerant

8 inches

None

Salads, cakes and vinegars.  Blend with rosemary, fennel seeds for roasting meat or fish.  Essential herb in bouquet garni.

Majoram

Origanum majorana or Majorana hortensis

A

6 – 12 inches

Spring or Fall

Seeds or seedlings

Summer

Full or morning sun / partial shade in afternoon

6 inches

None

Cheeses, eggs, meats, pasta sauces, stews and vegetables.  One of the essential herbs in Italian cooking.  Can be used fresh but becomes stronger in flavor dried.

Herb

Botanical Name

Annual/

Perennial

Plant Size

Plant in

Start with

Harvest Time

Sun Require-ments

Soil depth minimum

Pests

Uses

Mint

Mentha apicata

P

½ - 2 feet, depending on type

Spring or Fall

Seedlings

Spring through Fall

Full sun to partial shade

6 – 8 inches

Slugs and ear

wigs

Must be grown in containers otherwise considered invasive.  Lamb, salads and as a garnish.  Middle Eastern and Mediterranean dishes.

Oregano

Origanum vulgare

P

6 – 12 inches tall and wide

Spring or Fall

Seeds or seedlings

Summer into Fall

Full sun / drought tolerant

8 inches

Slugs and snails

As a salt replacement in chicken, vegetables, beans cheese, eggs, meats, pasta, salsa, soups and stews.  Can be used fresh or dried.

Parsley

Petroselinum crispum

A

6 – 12 inches

Cool weather

Seeds or seedlings

Spring through Fall

Full sun with partial afternoon shade

8 inches

None

Extensively used for cooking in European and Middle Eastern countries. Is one of the ingredients for bouquet garni.  Enhances the flavor and appearance of most foods.  Used as a side garnish to freshen breath.

Rosemary

Rosmarinus species

P

1 – 2 feet

Spring

Seedlings

All year

Full sun

8 inches

Spider mites

Roasts, vegetables, chicken, breads, cheese, vinegars and stuffing.  It is one of the most fragrant of the kitchen herbs with its’ bold assertive flavor.

Sage

Salvia officinalis

P

1 – 3 feet

Spring

Seeds or plant cuttings

Summer and Fall

Full sun / drought tolerant

8 inches

None

Mainly in stuffing but also with apples, beans, butters, cheeses soups and stews.  Used with butter to brush on grilled goods.

Thyme

Thymus species

P

6 – 12 inches tall and wide

Spring or Fall

Seeds or seedlings

Summer

Full sun to partial shade

6 inches

None

Breads, casseroles and tomato based sauces.  Mandatory herb in French cooking.  Teamed with parsley, marjoram and bay for classic bouquet garni.