WRITTEN BY KATE CHALMERS
Freshly picked herbs beat their dried counterparts hands down in terms of flavor, and even the most inexperienced gardener can grow a tasty selection of herbs for their kitchen. Lack of space needn’t be an issue either, as some of our favorite herbs will grow happily in a small pot on a windowsill.
How to Grow Herbs for Your Kitchen
If you’ve never grown or cared for a plant before, herbs are a great place to start. Most herbs thrive on neglect, particularly the heat-loving Mediterranean herbs like thyme, sage, and rosemary.
There are two main groups of culinary herbs:
- Annual herbs are grown each year from seed and, once they start to flower, need to be resown. These include cilantro, basil, parsley, marjoram, dill, and chervil.
- Perennial herbs live for several years, producing fresh growth that can be harvested as necessary. A perennial herb garden will normally contain chives, sage, rosemary, thyme, tarragon, and oregano.
It is important to understand this difference as it affects how the plants are grown. Perennial herbs will occupy the same container or location for several years, while short-lived annuals are just a temporary addition to your garden or windowsill.
Which Herbs Can Be Grown Indoors?
Most culinary herbs can be grown indoors, depending on the space you have available. My preference is to grow a selection of fast-growing annual herbs like basil and cilantro indoors on the kitchen windowsill, and perennial herbs in containers outside. But if you’ve got enough sunny windowsill space, there’s no reason why sage, thyme, and other perennials can’t thrive inside too.
One of the best indoor herb gardens I’ve ever seen was in a friend’s third-floor apartment. They had an array of leafy green herbs on the kitchen windowsill, and glorious bushy perennial herbs trailing down from a hanging basket above the kitchen basin. A great way to ensure all the plants get to enjoy their ideal growing conditions, as well as add a fragrant splash of greenery to the home!
How To Grow Herbs Indoors
To grow herbs indoors, you will first need to select a suitable container. Each herb needs a pot that is at least 4” in diameter. Multiple herb plants can be grouped in a larger container provided they enjoy similar growing conditions – as a general rule, annual and perennial herbs don’t mix well. Make sure your containers are not too large for your windowsill, as these plants are going to need plenty of sunlight to thrive.
Your herb containers will need adequate drainage. Typically a few holes in the base will do the job. They will also need something to stand on – a shallow tray that catches any overspill of water. In terms of location, a south-facing windowsill is best for maximum sunlight exposure.
Annual herbs will grow best in a good-quality organic potting mix, while perennial herbs benefit from an equal mix of potting soil and horticultural sand. Water annual herbs regularly to keep the soil moist, particularly during the early stages of growth. Perennial herbs should be lightly watered when the surface of the soil appears dry.
As soon as your kitchen herbs are well-established, it is time to start harvesting. Only pick as much as you need for each meal, using scissors to avoid damaging the plant. If your plants are becoming too large and bushy, excess growth can be cut back, dried, and crushed into a fragrant dried herb mix.
Which Herbs Should Be Grown Outside?
Most culinary herbs can be grown outside, but fast-growing leafy herbs like basil and cilantro will need protection from extreme heat or cold. The tender leaves of these plants will be damaged by frost, whilst hot temperatures stimulate the plants to produce flowers rather than leaves. Remember that containers and pots dry out faster outdoors, so increase the size to a minimum of 6” diameter for each plant.
When planning an outdoor perennial herb garden, it is a good idea to group herbs together that enjoy similar growing conditions. A sunkissed corner of your garden or yard is the ideal spot for Mediterranean perennial herbs like rosemary, sage, and thyme. Mint, chives, and oregano will appreciate a location that is partially shaded, particularly during the hottest hours of the day.
I hope this guide helps you to see that growing herbs for the kitchen really isn’t all that complicated. Just imagine having fresh herbs at your fingertips all year round, ready to make your culinary efforts zing!
