Start an Herb Garden: From Seed to Kitchen

Pick Your Herbs

Grow what you cook with: rosemary, sage, basil, dill, mint, chives, parsley. Buying seed packets saves money over starter plants.

Drainage Is Non-Negotiable

Herbs hate wet feet. Dig 12″ down, add a layer of crushed stone, then backfill. Or use raised beds/containers with drainage holes.

Contain the Aggressors

Mint spreads relentlessly. Plant it (and other runners) in pots sunk into the bed to keep roots contained.

Harvest with Patience

Wait until plants are established (2+ months) before snipping. Never remove more than ⅓ at once.

Dry & Store Like a Pro

1. Spread leaves on a baking sheet; dry at 170°F for 2–4 hours.
2. Store in glass jars—plastic absorbs oils.
3. Check daily for moisture; re-dry if condensation appears.

Long-Term Rewards

A modest herb bed yields fresh flavor for years, slashes grocery bills, and connects you to every meal you make.