If you love to cook the way I do, I know you'll agree that nothing beats the taste and aroma in your home cuisine as freshly picked herbs. They are, of course, far superior to even the best quality dried herbs. If you have even a small space in your yard or garden, you can plant a kitchen herb garden and have fresh herbs available any time you need them, even year round if you grow them in an indoor herb garden. Ideally, you'd grown them in an area that is within easy reach from your kitchen, but any spot that gets at least six hours of sunlight every day will work fine. Planting herb most commonly used in cooking will allow you to pick all the fresh herbs you need throughout the entire summer.
Herbs are generally classified as either annuals or perennials. Annual herbs, as the name implies, grow only for one season and then die with the first hard frost. Annual herbs include parsley, basil, sweet marjoram, summer savory, chamomile, chervil, cilantro and dill.
Perennial plants grow year after year and are usually hardy enough to survive the winter (See winter gardening). Perennial herbs include thyme, chives, sage, mint, lavender, hyssop, lovage, lemon balm and tarragon.
If you are new to gardening, I suggest you begin with plants that are already grown as opposed to trying to grow you herbs from seed, which can be tricky. Herb plants can be found in many places including garden centers, farmer's markets, and roadside stands. To make a great kitchen herb garden, you'll want to blend a variety of herbs into unique and delicious combinations.
Some Common (and tasty!) Kitchen Herb Garden Herbs:
Basil- Basil is an annual herb and one of my all-time favorites. There are many varieties of basil from sweet thai types to cinnamon and lemon scented varieties. A standard herb for Italian, Mediterranean, and many types of asian cuisines.
Mint- A perennial herb, the fresh, cooling taste of mint can enliven any dish, and beverages like the rum-based Mojito and the southern Mint Julep. Mints are in a group of related herb plants known for their highly aromatic oils and include peppermint and spearmint. In addition to peppermint and spearmint, there are many varieties of mint including orange mint and chocolate mint.
Oregano - Oregano is a perennial and is one of the species that can grow up to two feet tall. Oregano is used in Italian tomato sauces and for seasoning meats and vegetables. The creeping variety of oregano makes an attractive accent to a rock garden or garden path.
Dill - Dill, an annual herb, is reknowned for perking up the flavor of fish dishes and potatoes. Dill will often re-seed itself if your careful not to overtill the soil.</p>
Thyme - A perennial herb, thyme can be used as a fragrant, low-growing groundcover with little tiny flowers that make an attractive accent to walkways or rock gardens. A staple in French cooking, thyme is wonderful to flavor meats and vegetables. The Lemon Thyme variety grows in thick, aromatic mats with lemon scented foliage to douse your garden in a pleasing lemon aroma.</p>
Nasturtiums, Calendula, and Violas - If your up for something a bit unique, these annual herbs make a great addition to your kitchen herb garden. All three of these herbs have colorful and tender edible flowers that will add color and flavor to your salads.
Sage - Sage is a perennial plant that is related to evergreens and is reknowned for its strong, bold flavor. The German Berggarten variety is a staple with gourmet cooks while pineapple sage adds a unique and subtle sweetness to dessert dishes. Sage is traditionally used in stuffings and with fowl and pork. In Italy, sage is fried in olive oil until crispy in texture and served as a side dish with the main meal.
Chives - A perennial herb with a mild onion flavor used to flavor salads, soups, eggs, and vegetables. The Garlic Chive variety is often favored over regular garlic for its milder and more subtle flavor. Simply snip chive stems into salads, soups, and chicken and fish dishes. Chives will grow edible purple flowers in the spring that add color and zest to salads.
Parsley -Parsley is a biennial herb, meaning it grows for two seasons before dying. There are now more varieties of parsley available including the favored Italian parsley and even a Japanese parsley that is a cross between Italian parsley and celery leaves. Parsley adds a tangy flavor to soups, sauces, salads and dressings, or as a garnish to add color to an entree.
Rosemary - A perennial, rosemary is actually a member of the mint family and has been used for centuries for medicinal purposes and in Medittaranean cuisine. Rosemary is one of the more strong and pungent herbs, where only a few leaves can add a unique flavor to breads, poultry and vegetables. There are many varieties of rosemary, including the lemon-scented Arp variety.
Planting Your Kitchen Herb Garden Choose a sunny site within easy reach of the kitchen, that has well-drained soil. Your chosen site should allow the herbs to receive six to eight hours of sunight per day, providing your herbs denser foliage and a more intense flavor and aroma. Planting your herbs incontainers will also work well . Mix a 4 inch layer of mulch into the soil before planting.
Dig each hole for your plants to at least twice the width of the root ball of the new plant. Space the herbs about 18 inches apart to allow space for the plants to grow without crowding.
Taller herbs, like sage and rosemary, should be planted toward the back of your garden while more compact herbs, parsley or cilantro for instance, can be planted in the front.
Give your new plants plenty of water, at least an inch of water every week through the prime growing season.
Harvest the leaves and shoots of your herbs regularly to encourage dense, vibrant growth. For the best flavor, harvest your herbs first thing in the morning when the flower buds are just beginning to open.