11 essential herbs for your edible garden

  • ( J. Steve Masley Consulting and Design/ Houzz)

  • ( Waterwise Landscapes Incorporated/ Houzz)

  • ( Amy Renea/ Houzz)

This summer enhance your recipes, eradicate extra trip-ups to the grocery store and cultivate a connection with nature with a few sprigs or foliages from an herb plant youve grown yourself. Herbs tie all gardeners together, whether grown in a large scenery or in pots on a windowsill, on their own or interplanted with ornamentals, by experienced or first-time gardeners. Whether herb gardening is a summer ritual or your first edible venture, here are 11 herbs we feel no gardener should fare without this summer.

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Basil

( Ocimum spp )

Basils bright, showy foliages and intensely sweet aroma represent summertime gardens and dishes. Many edible gardeners start with basil, and the number of available varieties will never leave you tired of its refreshing flavor. In autumn dry or freeze it for use the rest of the year. Basil grows easily from seed or nursery seedlings.

Common Sage

( Salvia officinalis )

With its velvety gray leaves and soft mounding habit, sage softens garden edges and fills in planter corners. Sage requires little water once established and will create all season long in full sun( partial shade in intense heat ). Harvested leaves can be dried and stored for longer utilize. Be recognizing also that not all Salvia is edible, so check before you feed. Sage can be grown from seed, though seedlings tend to produce better results.

Thyme

( Thymus vulgaris )

One of the most commonly called-for herbs, thyme is among the easiest to grow. Plant it in a receptacle or allow it to spread as a ground cover. Provide sun, good drainage and not too much water, and this low-maintenance edible essential will stick around for many meals to come. Like sage , not all thyme species are edible, so check before you plant. Thyme can be grown from seed or seedlings.

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Lavender

( Lavandula spp )

Lavender tops many gardeners listings for ornamental value alone; resilience, drought tolerance and the fact that its a bee magnent merely further illustrate why this sun-loving Mediterranean native is a great herb garden addition. Oh, and its a murderer cocktail ingredient. Choose from a variety of widely available species, and plant it in containers or immediately in the ground.

Dill

( Anethum graveolens )

Dill is one of the few herbs on this list that does best when grown from seed. Sow the seeds through summertime in full sun. Its tolerant of rocky clay but needs good drainage and enough room to establish its taproot. Dill is an annual, but it can self-seed and will most likely return the following year. If youd like to avoid unwanted volunteers, cut back the flower heads and collect the seeds to plant where you want them.

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Oregano/ Marjoram

( Origanum spp )

Oregano is another one of those herbs that really dont put up a fuss. Plant oregano or its milder relative, sweet marjoram, anywhere that receives good sunlight and has good drainage. Harvest the foliages just when its flower buds are forming. These plants grow well from seedlings.

Mint

( Mentha spp )

Grown in a pot by the kitchen, fresh mint refreshes everything from dress, salads and sides to beverages and desserts with a sprig or two. It grows best in full sun to partial shade and opts regular water. It has a propensity to spread where its unwanted, so many indicate growing mint in containers. Grow it from seedlings.

Rosemary

( Rosmarinus officinalis )

It can be easy to forget that this tough-as-nails perennial is also edible. Seen cascading over rocky hillsides or potted on sun-drenched terraces, rosemary is a garden mainstay in warmer climates. In regions that consider freezing temperatures, or for cooks who may want their herbs closer than outside the back entrance, rosemary grows well in containers and can easily be brought inside. One whiff of its earthy aroma and you are able to almost feel the heat of the Tuscan countryside. Seeds are available, but rosemary does best when grown from small plants.

Lemongrass

( Cymbopogon citratus )

Dive into the exotic edibles with lemongrass, utilizing it to season soups, teas and more. This strappy plant will thrive in full sun to partial shade with regular water. Though it may die down to the ground in wintertime, it will resurrect in spring. Lemongrass does best in mild climates, or it is feasible to planted in a receptacle and brought inside. Plant cuttings or divisions for best results.

Parsley

( Petroselinum crispum )

New varieties are adding pizzazz to the world of parsley. Though its treated as a summertime crop in colder climates, gardeners in warmer regions can grow parsley year-round. Be sure to select a site with sheltered afternoons, since too much summertime heat can scorch it. Plant parsley from seeds or seedlings.

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Tarragon

( Artemisia dracunculus Sativa )

A French cuisine staple, tarragon takes an herb garden beyond the basic. French tarragon( Artemisia dracunculus Sativa) is prized for its culinary value, savouring and reeking similar to anise or licorice. French tarragon is a little fussier to grow, favor afternoon shade and regular water, but is the best in terms of flavor. Gardeners in most extreme climates may turn to Russian tarragon or Mexican tarragon, which are easier to grow but less flavorful. French tarragon must be grown from cuttings or seedlings.

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