Herb Garden Planning

Now is a great time to plan which herbs you would like to grow.  Making a list now will reduce the chance of you purchasing something you have not prepared a place for and the chance of buying something you won't be able to care for or find a spot to grow.

What herbs do you use now in cooking, for crafts, or for other purposes?  I would recommend starting with a few you are already somewhat familiar with even if you have only used them dried.  Chives, parsley, mint (if grown in a container), sage, lavender, tarragon, thyme, and oregano are some that are usually easy to find and grow. 

Once you have a list check to see if they will grow in your area by researching the herbs and finding what climate zone you are in.

Even if you can't grow an herb outside in your area you may still be able to grow it indoors.  I grow several herbs in pots that would not survive the winter in my yard.  I can still enjoy them and have some houseplants to eat over the winter.

Chives

Chives

Chives are fairly easy to grow anywhere.   You can grow a pot on your kitchen table or counter or you can grow them in your yard or garden - or both.  Garlic or Chinese chives are also easy to grow.

Chives are small onion like plants which grow in clumps.  Chives have purple edible flowers, rounded leaves, and a light onion flavor.  Garlic chives have white edible flowers, triangular shaped leaves, and a garlic flavor.  If using chive flowers harvest just after they open.  The flowers will separate into small pieces (florets) which can be scattered into salads for an attractive appearance and a chive (or garlic chive) flavor.

Both types of chives can be started from seed, purchased as a plant, or divided from an existing plant.  When starting from seed plant many seeds together since each seed will grow to be one plant.  At first they will look like tiny grass plants but as they grow the stems will thicken and they will be more obviously chives.  Chives can be harvested when the leaves are just a few inches tall.  Since you probably won't have many at first you can still cut them (leaving 1/2 - 1" for regrowth) and throw them in a salad.

To divide chives just cut into the bunch with a trowel or spade.  Dig up the portion you want and plant in another location or into a pot filled with good quality potting soil. The pot need not be much larger than the clump you are planting.


If moving indoors to or in a pot your chives will do better if exposed to the first light frost first - then move indoors.

As with other herbs use your imagination: top a baked potato, stir into scrambled eggs, throw into a salad, mix some with softened butter or cream cheese.

Perennial Herbs

Mints in Pots - Applemint, Spearmint, Pineapple Mint, Chocolate Mint

Many of my perennial herbs are grown in 2 x4' Square Foot Garden boxes.  Mints are planted in their individual pots so they won't take over my garden. I also have peppermint in a larger area from which it cannot escape.  I use peppermint more and since it is next to the house it may also be a good insect/rodent repellant - although my cat is a good rodent repellant.

One of my perennial boxes contains oregano, dwarf oregano, lemon thyme, English thyme, Bronze fennel, and French tarragon.  The other box has chives, garlic chives, sorrel, anise hyssop, and lovage.  I planted lemongrass there for the summer hoping that it would increase in size.  Towards fall I will pot it and bring it back indoors.  Some herbs are perennial in warmer climates but not in my climate (zone 6).  Lemongrass is one of these.
Anyone know how to get the individual lemongrass stalks to increase in thickness?
I also grow lemon verbena, scented geraniums, and bay in pots which I bring outdoors after the temperature is over 45 F and return them to house in the fall when it is predicted to drop below 45.  In addition I have two lemon trees, a navel orange, grapefruit, and lime that also enjoy the summer outdoors.

In other parts of the yard I have golden sage, lavenders, silver thyme, catnip, creeping thymes as well as common and unusual edibles.
I look forward to increasing my collection to more than what it was a couple moves ago when I had 14 varieties of mint and several thymes and oreganos among other plants.