What to grow? Well, grow what you use, but be aware of the cardinal rule of herb gardening. Herbs need sun; a lot of it. If you plan to grow your kitchen herb garden indoors, make sure that you have a suitable location that receives direct sunlight for several hours each day.
If you are planting your kitchen herb garden in a container that is kept outside, learn which herbs will over-winter well and which you will need to replant each year. Here is a brief outline of common culinary herbs, their uses and herb growing requirements.
Culinary Herb Plants
A typical container herb garden often includes some of the following. The plant layout that you choose should depend on herb height and growth form.
Basil (Ocimum basilicum)
Originally from the tropics, this aromatic and flavorful pesto darling will need to be treated as an annual in climates that freeze. Large-leaf sweet basil is the best all-purpose variety and is very easy to grow from seed. If growing outdoors, don’t start seeds until the soil temperature has warmed.
Chives (Allium schoenoprasum)
Chives are close kin to garlic, leeks and onions. The long, round, grass-like leaves, as would be expected, have a bold garlic-onion flavor that is great for soups, baked potato topping and many other culinary applications. Chives are a perennial plant that produces a pink, spikey flower, and are very easily grown from seeds.
Dill (Anethum graveolens)
If you love seafood or plan to pickle your cucumbers, dill is a requirement; although a sprig of dill will perk up almost any dish. Dill grows very tall (2 – 5 feet) and produces delicate, feathery leaves and blossoms. The plants grow very easily and quickly from seed. You may want to sow several successive plantings to provide a continual crop of dill during the entire growing season.
Oregano (Origanum vulgare)
A wonderful savory Italian seasoning, oregano is actually related to the mints and is a low growing perennial that will cascade beautifully over the sides of your container herb garden. Oregano is also very easy to grow from seed.
Parsley (Petroselinum crispum)
Many recipes call for parsley. Flat-leaf Italian parsley is the best type to cook with, having a mild grassy flavor. Parsley is a biennial, but in colder climates you may have to replant annually. It is a fast grower and very easy to grow inexpensively from seed.
Rosemary (Rosemarinus officinalis)
Rosemary is a savory, woody herb, with succulent, thin leaves that resemble conifer needles. The plant is perennial in milder climates but cannot withstand freezing temperatures. If you live in a cold temperate climate, you may want to replant this herb annually. Rosemary is slow to grow and not easy to cultivate from seed. Gardeners are often better off purchasing an established plant.
Sage (Salvia officinalis)
Sage plants are perennial woody plants that, when mature, resemble small bushes. This savory herb is a useful addition to soups, poultry and may other dishes. Sage grows quickly from seed and comes back year after year, even in cold climates.
Thyme (Thymus vulgaris)
Thyme is a tiny-leafed low-growing savory perennial that can be grown from seed. Thyme is useful for adding flavor to many different dishes, and the plant is also very attractive; producing tiny, delicate flowers during summer.
More Information
For a great selection of herb seeds and plants, see Johnny’s Selected Seeds. To learn more about herb gardening in general, look to the Herb Gardening website and other LesTout articles, such as "Growing Garden Plants From Seeds" and "Start an Herb Garden for Pleasure and Flavorful Meals".
The copyright of the article "Kitchen Herb Garden Plants"is owned by Tami Port. Permission to republish Kitchen Herb Garden Plants in print or online must be granted by the author in writing.
