Even those with limited space can grow herbs. They are easy to cultivate and make great additions to vegetable and container gardens. Pulling from your own herb supply is much more economical than buying bunches as you need them. Annual herbs include basil and dill. Perennial herbs include rosemary, chives, sage, spearmint, and thyme.
Rosemary is a woody perennial. Chives, thyme, sage, and mint are herbaceous perennials. Basil is a shrubby annual, and dill is a short-lived annual.
Days to Harvest
Harvest whenever there is sufficient foliage.
When to Plant
Many herbs are from warm regions and should only be planted outdoors when danger of frost has passed. Basil and dill can be grown from seed; perennial herbs are best bought as plants from a reputable nursery.
Herbs thrive in soils that many vegetables won't tolerate. Regular garden soils or container mixes are sufficient.
Most herbs can withstand some drought but look and taste best when not allowed to dry out excessively.
Herbs don't require it, but they can be fertilized with the rest of the garden.
Because of their scent, herbs are rarely attacked by pests. Spider mites can be a problem on drought-stressed plants; keep watered and mulched to avoid infestations.
When to Harvest
Harvest as needed, but always leave a minimum of two sets of leaves to support plant regrowth. Cut herbs in the morning, when aromatic oil concentrations are highest.