The Bountiful Herb Garden: Cultivation, Harvest & Preservation

An herb garden satisfies on every level: culinary, aromatic, medicinal, ornamental. Most herbs are forgiving, making them perfect for beginners and rewarding for experts.

Soil: Drainage Is King

Herbs hate wet feet. Sandy loam ideal. Clay → amend heavily with compost, grit, or build raised beds. 18 in stone layer + peat/compost works. **No rich fertilizer needed**—lean soil concentrates oils. pH 6.5–7.0.

Starting: Seeds, Seedlings, or Divisions

Most herbs from seed (basil, cilantro, dill, parsley, chamomile). Perennials often easier as starts (rosemary, lavender, thyme, sage). Mint family: divisions or cuttings. Start indoors 6–8 wks before frost for head start. Harden off.

Contain the Aggressive

Mint, lemon balm, oregano, bee balm → **own pots, sunk or above ground**. Rhizomes escape drainage holes. Check monthly.

Harvest Timing & Methods

Peak flavor: just before bloom (leaves). Flowers: at open (chamomile, lavender). Seeds: brown/dry (coriander, dill). Roots: fall dormancy (echinacea, valerian). Morning harvest (oils highest). Sharp scissors.

Preservation: Dry, Freeze, Infuse

Dry: Hang bundles / screen / dehydrator (95–115°F). Dark, airy. Store airtight, cool. Freeze: Chop in oil/water in ice cubes. Best for basil, cilantro, parsley. Infuse: Vinegar, oil, honey, alcohol. Label/date. Salt/Sugar: Herb salts, herb sugars.

Year-Round Fresh: Windowsill Perennials

Pot up chives, parsley, thyme, rosemary in fall. Grow lights. Harvest all winter. The herb garden never truly sleeps.