Herb Gardening: From Planting to Harvesting and Storage

Herb gardens offer fresh, flavorful seasonings with less complexity than vegetable plots. Start by planting what you already use in your kitchen—rosemary, sage, basil, dill, mint, chives, parsley.

Site Preparation

Excellent drainage is non-negotiable. Dig 12 inches deep, add a crushed rock layer, then backfill. This prevents waterlogging that kills herbs.

Seeds vs. Plants

Herbs grow easily from seed—cheaper than nursery plants. Aggressive spreaders like mint must be containerized (with drainage holes) to prevent garden takeover.

Harvesting Protocol

Never harvest from young plants. Wait until well-established (several months) for sustainable, long-term production.

Drying and Storage

1. Dry on cookie sheets at 170°F for 2-4 hours
2. Store in glass or plastic containers—paper/cardboard absorbs flavor
3. Check daily initially for moisture; re-dry if condensation appears to prevent mildew

Initial setup requires drainage planning and herb selection, but ongoing care is simple: harvest, dry, and enjoy homegrown flavor year-round.