How to Plant, Grow and Maintain a Kitchen Garden for Fresh Herbs

Planting a kitchen herb garden has a number of advantages. On the one hand the cook will save significant amounts of money using fresh herbs, instead of supermarket bought ones. A herb garden sited just outside the kitchen is also extremely convenient and will mean herbs are used with the maximum of freshness. When not using the garden for culinary purposes, a kitchen garden will also add an intense fragrance to the garden as well as the kitchen.

How to Plant a Kitchen Garden – From Container Garden to Soil Planting

In planting a herb garden the cook is faced with an option between a potted version of the herb garden or planting out in open soil. Using a potted version will restrict the number of herbs which can be grown however, this may be a convenient way to bring the garden closer to the kitchen. In addition using pots will allow less hardy herbs such as basil to be moved undercover during the winter. Whilst herbs have a variety of requirements, fortunately many are unfussy in their needs and require little in the way of care.

Some of the larger bushes and shrubs which can be used in the kitchen garden may be on the large side for a potted version of the kitchen garden. As such bushes such as rosemary, lavender and hip bearing varieties of rose are best planted in open soil.

On the whole most specimens of the kitchen garden prefer full sunlight, although requirements vary depending on the specimen. As such in siting a kitchen garden, a location should be chosen which is both close to the kitchen and also receives full sunlight for the majority of the day.

What to Grow in a Herb Garden – From Basil to Rosemary

Rosemary and Lavender – Both of these plants from large shrubs which turn woody over time. As such these plants are better sited in open soil, if only for space considerations. In addition both plants are suited to an alkaline or chalky soil. Rosemary is ideal for providing bold earthy flavours and goes well with roast meats such as lamb. Lavender on the other hand has a much more delicate flavour and is suited to use as an infusion or in desserts and puddings.

Basil – Basil is a great herb suited to Mediterranean cooking and can be included in a variety of pizzas and pastas. The herb is also the staple of the classic sauce pesto. Basil will grow in abundance during the summer and will tolerate being grown in a container. The plant however is not a hardy one, as such basil can only be grown outdoors between, the end of the spring frosts until the cold weather returns in the autumn.

Mint – Mint is a versatile herb, uses in the kitchen range from its use in a classic mint sauce to be used with lamb. On the other hand, mint makes a colourful addition to classic cocktails such as a Mojito. Mint is an extremely vigorous herb, as such mint is probably best grown in a container. In addition there are many varieties of mint available from lemon mint to spear mint, in order to maintain distinct flavours the plants should be kept separate in growth.

Thyme – Thyme is another woody herb and lends its self to being incorporated in a variety of soups, stews and other slow cooked foods. Unlike rosemary thyme has a much more compact format and may be grown in a pot as well as it may in the open soil.