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One of the reasons herb gardens grow so easily around here is that their growing conditions are just what we have: hot, sunny and fairly dry. So as long as you offer enough water to keep the dirt from turning to cement, herbs are pretty care-free. How can you go wrong?
To prepare, fill several pots with potting soil, or loosen the dirt in a portion of your regular garden. Make sure the area is well-drained and receives full sun. Pick out any large rocks—small gravel is fine.
The next step is deciding what to plant. Think about the foods you cook, and what herbs are in the recipes. That'll give you enough guidance. You can find pre-potted, ready-to-plant herbs in our stores—sometimes in the produce section. Allow plenty of room for the plants to grow, and then stand back and see what happens! Most herbs are ready to pick when there are more than one set of leaves. Pick a few and wait for more to grow back; as long as the weather holds out, you'll have plenty to work with!
Sage: Sage is flavorful, especially in chicken and pork dishes. It's hearty, too: it's one of the first to grow new leaves in the spring and the last to die off in the late fall or early winter.
Thyme: Thyme is a great accent for meat. It is fairly slow-growing compared to most herbs, but it spreads to fill a pot. Lemon thyme is a nice variation to try.
Oregano: This is a staple in most types of cooking. It's great with meats and vegetables, and is a flavorful seasoning for salads.
Chives: Everyone loves chives. They're like mild onions, and are great chopped as a garnish.
Basil: This is another staple that many cooks can't live without. There are many varieties of basil, including cinnamon, chocolate and lemon and they're all very tasty additions to vegetables, salads, eggs and meats. To prepare basil leaves, wash and stack a pile of leaves. Roll them into a cigar shape and then slice that cigar into tiny ribbons. This is called a chiffonade and makes a delicate and pretty presentation.
Mint: Peppermint, lemon mint, spearmint and others smell wonderful and taste even better. But be warned: mint spreads rapidly. If you plant it in a garden plot, it might take over. Many gardeners keep mint in a pot so that it stays where it's planted. Others like to plant bits of mint in the yard so that at mowing time, the air smells wonderfully minty.
Parsley: This old standby never loses popularity. You can choose between flat-leaf and curly parsley. Most people feel that the flat-leaf variety has a better flavor, but the choice is up to you. Parsley is more than a garnish; it's a breath freshener and a food brightener!
Published 06/29/07
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Even people without green thumbs can grow herbs. They're very forgiving and they require very little maintenance—perfect for beginners! And what's more satisfying than actually being able to use the herbs you grow?
