Start an Herb Garden: Simple, Rewarding, and Delicious

Not ready for a full vegetable garden? An herb garden delivers constant fresh flavor with far less work. Start by checking your kitchen—what herbs do you already buy? Grow those first: rosemary, sage, basil, dill, mint, chives, parsley.

Drainage Is Everything

Herbs die in saturated soil. Fix poor drainage: dig 1 foot deep, add crushed rock layer, refill. Water escapes, roots thrive.

Seeds Save Money

Herbs grow easily from seed—skip expensive nursery plants. Aggressive spreaders like mint: always plant in pots with drainage holes.

Harvest with Patience

Don't harvest until plants are established (several months). Early cutting weakens plants; waiting yields years of healthy production.

Drying and Storing

Dry on cookie sheets at 170°F for 2-4 hours. Store in glass/plastic containers (paper/cardboard absorbs flavor). Check daily initially for moisture—re-dry if needed to prevent mildew.

The Payoff

Initial setup effort pays off in endless fresh herbs. Harvest, dry, enjoy—repeat. Your cooking will never be the same.