Herb Gardening 101: Grow Your Own Medicine, Flavor & Beauty

Why Herbs?

• Cost: $3 plant → years of harvest vs. $3/oz at store.
• Potency: Fresh = peak oils. Dried properly = 6–12 month shelf life.
• Versatility: Culinary, medicinal, tea, craft, pollinator magnet.
• Easy entry: Pot on steps, windowsill, raised bed.

Match Herbs to Your Goals

Site & Soil

• Sun: 6–8 hrs for most. Mint, parsley, cilantro tolerate 4.
• Drainage: Non-negotiable. Raised beds or pots with holes.
• Soil: Lean, gritty, slightly alkaline (pH 6.5–7). Compost only at planting.
• Water: Dry between waterings. Mediterranean herbs hate wet feet.

Containers vs. Ground

• Pots: Control soil, move for sun, contain spreaders (mint!). 12" min diameter.
• Ground: More root room = larger plants, less watering.

Harvest & Preserve

• When: Morning after dew dries. Before flower for leaves; at flower for blooms.
• How: Cut stems above node. Never >⅓ plant at once.
• Dry: Small bundles, paper bag (stem up), hang in dark, airy spot. 1–2 wks. Strip leaves, jar, label.
• Freeze: Chop in oil/water in ice trays. Or whole leaves on tray → bag.
• Vinegar / oil / honey infusions: 2–4 wks steep. Strain. Gift-ready.

Perennial Herbs = Permanent Assets

Rosemary, thyme, oregano, sage, lavender, mint, chives return yearly. Divide every 3–4 yrs. Share divisions. Your herb garden becomes a legacy.