If you have always wanted a garden but do not have the time or the space, growing herbs is the way to go! Honestly, they are super easy and add so much in the way of freshness to all of your meals. I do not try to grow all the herbs. I choose to grow herbs that I love to cook with and want to have on hand year round. Specifically, I grow rosemary, parsley, basil, sage, dill, and two kinds of oregano: Italian and Hot and Spicy. On occasion I toss some thyme into the mix as well.
Small Spaces = Big Flavor
The great thing about herbs is that they do not require a lot of space. They are perfect for a container garden. Their smaller size allows you to put them anywhere there is enough sunshine. It also means that it is easier to water, easier to weed (if you even need to), and the containers make the space they are in beautiful! You can see the containers we used were half kegs that my husband cut in half. While not aesthetic, the containers were deep, allowed for proper drainage and (most important) they were free. We like love free. We placed these in a sunny spot and they grew beautifully. You can also see a few tomato plants in the background. Again, we really didn’t have the space at this time for a large garden so getting plants into containers made the most sense. If you think you are too busy for a garden, read a little more about some tips here.
Seed to Feed: How to Grow
You can start your herb garden with just a few items. Seeds, seed starter soil, grow lights (or a very sunny window), and a seed starting tray. You don’t even need anything as fancy as a seed starting tray, I have been successful using an egg carton. I also do not start seeds using a heat mat. I use my boiler room as seed central. It’s warm and humid so the seedlings love it. Once your seeds emerge, you will need to fertilize as seed starter soil lacks vital nutrients.
So what should you feed them?
A basic seedling-specific fertilizer works best. Younger plants need a much more diluted concentration. Once in the ground (or container) use a water-soluble fertilizer (something balanced like 10-10-10) every few weeks works. If you prefer organic, fish emulsion or compost tea is your friend—it smells like the ocean, but your plants will love it. Just be warned that some fertilizers are stinky and using them indoors may present an odorous situation.
Important tip: don’t go overboard. Too much fertilizer can actually make herbs grow faster but lose their flavor. Once my seedlings are planted outside, I stick with feeding once every 2–4 weeks. I also water first so I don’t shock the roots.
Getting Ready for Planting
Once you are ready to get them outside, start hardening the seedlings off. The process can be tedious but it is important. It takes me about a week. If not hardened off properly, the delicate leaves can scald in the sun and your seedlings can die. This is noted by the leaves curling or turning white. I have found the best success when I use the last part of the day as the sun sets. I start with 2 hours prior to sunset. Then, each day I add an hour until the plants are able to tolerate the full sun.
Using What you Grow
One unique fact about herbs is that they actually do better the more you harvest. So, harvest away. Adding fresh herbs to any dish brings a brightness and freshness to any meal. Try this amazing Green Goddess salad dressing- you will not be disappointed! Oftentimes, I grow more herbs than I can use fresh. So, I like to dry them. There are a few ways you can go about this:
- bunch together like a bouquet and hang in a cool, dark, dry place
- dehydrate using your oven (if equipped)
- dehydrate using a dehydrator
- freeze dry (if you are lucky to have one)
If you use the dehydrate method, remember low and slow. We are not trying to cook the herbs. Once you have your herbs dried, store them in an air tight container. I like to use my canning jars with an airtight lid. They look pretty and they are functional. Once the season is over, I do move my rosemary plant into the home. My sage plant remains outside and has come back every year for the last four years.
Which herbs will you try this year?