Those who use a lot of herbs for seasoning and appreciate having a supply of fresh product can put in a basic herb garden to grow the ones they use the most. The majority of the most common herbs used as spices in cooking can be successfully grown in average soil, but some such as oregano do require rich soil.

Additionally, some herbs in a basic herb garden such as parsley are biennial plants. This means the first year they are grown they will not be useful for seasoning. It is during the second year that the crop can be used. Ideally, with parsley, during the second year, plant a new crop of seeds so that in a couple of years they will overlap, providing usable seasoning every year.

Virtually all herbs grown in a basic herb garden such as, parsley, sage, rosemary, thyme, oregano and basil are tolerant of direct sun, but will require a minimum amount of water to survive. However, thyme is a very forgiving plant and if it dries out will likely come back when an appropriate amount of water is given. Since some have different soil requirements and can grow under slightly different conditions, having them separated by variety can help get them started and keep them growing throughout their life.

Plant Herbs Close To Where They Will Be Used

In most cases it is easier on the grower to plant your herb garden close to the kitchen for easy harvesting of the fresh crop. Remember, the entire growth does have to be cut and used at once. With the right care, the spices will continue to grow and be usable during the entire season. Drying the extra cuttings at the end of the season can possibly supply the spice throughout the winter, often lasting until the next crop produces the following year.

If you are short of growing space certain herbs can be planted among other plants, especially tomatoes. Parsley can play well with other plants specifically tomatoes, asparagus among roses. Broccoli and cauliflower  welcome rosemary in their midst as well.

The biggest downfall to planting herbs among other vegetable plants or flowers is the chance of inadvertent damage from some wild animals walking through the garden and stepping on them. Although it is unlikely many rabbits or other animals will eat the herbs straight from the garden the consequential damage can ruin your crop. Some people make a small basic herb garden in plant containers just outside their kitchen doors for extra convenience.

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Tip! A way to use your amble herb crop from your herbal gardens is to

A way to use your amble herb crop from your herbal gardens is to make flavored vinegars. To make herb vinegar, wash and dry your fresh herbs thoroughly then pour warm vinegar, not hot, over them in glass jars. You can use any type of vinegar but distilled. Be sure that the fresh herbs are completely covered by the vinegar. Seal the jar and allow them to sit for a month or two to mingle the flavors. Do not allow the herb vinegar access to direct sunlight.

After the herb vinegar has steeped remove the fresh herbs that you used and add new ones for a fresher look. If you want to add garlic or chili peppers to the herb vinegar, thread them on wooden skewers so that they will stay submerged.

Tip! When Elizabethans planted aromatic herbs, culinary herbs and medicinal herbs they used either a symmetrical rectangular or square patterns. The Elizabethans were very formal and felt their herb gardens should be too.

There are no herb vinegar recipes that have strict rules. Use your imagination when pairing fresh herbs to be used in your herbal vinegar. Here are a few that go well together.

Cinnamon Basil and Whole Cloves
Lemon basil by itself
Cinnamon sticks with Whole Cloves Nutmeg and Allspice
Parsley, Sage, Rosemary, and Thyme -no kidding
Dill flowers with Peppercorns
Basil Garlic and Peppercorn
Hot Peppers alone or with Pearl Onions

Tip! When setting out, the new herb garden enthusiast will likely choose the failsafe herbs

When you start to use your herb vinegar, as the level of the liquid goes down take out any of the herbs that are exposed to the air in the jar. If you leave them in the jar they may form a mold. Never use metal tops on the jars, they will rust from the vinegar.

Your herbal gardens have been a success but now you have so many herbs you don’t know what to do. You’ve already made several herb vinegars. Still your herbal gardens have produced so much basil you can’t think of any other ways to use it. You’ve garnished every plate this summer with parsley from your herbal gardens and you still have a bumper crop. It is one dilemma that many herb gardeners have had over the years. There is a fix for abundant herbal gardens.

Tip! Get acquainted with herb gardening by growing herbs you think you’ll use, plus throw in one or two that sound interesting to you. Herb gardens can range in size from small containers to vast outdoor gardens.

From your herbal gardens you can freeze herbs or dry herbs easily and by utilizing these methods you will have herbs long into the winter months. A favorite method is to wash and dry the herbs. Put them in the bottom of plastic ice trays, fill with stock and freeze. Anytime you make soups or stews just pop in as many as you wish. Once frozen put them in Ziploc bags and label with the name of the herb. If you were diligent about pinching your herbs back during the growing season you should have a lot of herbs from the herbal gardens. Pinching applies to oregano, chives, basil and thyme. Woody herbs like rosemary should be cut vigorously to keep them from getting too woody.

Tip! Herbs have been around since time immemorial and served different kinds

To freeze herbs without the stock, wash and gently dry the herbs. Put them in a Ziploc bag that can withstand the freezer. As needed you can take out your herbs and chop them for your recipes. The herbs will no longer be of use for garnishing but they will retain their flavor, they just won’t be as intense as fresh herbs from the herbal gardens.

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To dry herbs is pretty simple. Pick the herbs from the herbal gardens after the dew has dissipated. Harvest from your herbal gardens just before the herbs bloom. That is when the herbs are at their peak flavor. Gather them into a bundle and tie a string around them. Hang them upside down in a room with good circulation and no light. This will take a bit of time. Drying time varies with humidity and temperature of your climate and the item that you are drying. Most of the time about 14 days will do it. To check pull off a leaf, if it crumbles easily it is ready. Once they are dried put them in a tight sealed container away from light.

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You could use the microwave to dry herbs. Once again, harvest your herbs from your herbal gardens after the dew is gone. Wash and gently dry the herbs. Put them between two pieces of paper toweling. Two paper towels on the bottom and two on the top. Cook them on high for one minute and then check them. If they are still moist, cook again at twenty second intervals. You must watch this very carefully. Hot spots could occur and the towels catch on fire. Once they are crisp seal in an air tight container in a dark spot. Now you will have dried herbs from your herbal gardens all winter long..

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Another alternative is to dry herbs in your oven. Turn the oven on to its lowest setting. Spread the herbs out on cookie sheets, put them in, prop open the door and check in about an hour, if they are not done continue drying, check ever thirty minutes. If possible leave the herb leaves intact. If you crush them before storing they will lose flavor.

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When you go to use your dried herbs the rule of thumb for usage is that for every tablespoon of fresh herbs you would use, only use � teaspoon of dried.

This was to help you use up the abundance of herbs that you grew in your herb garden this summer. Enjoy!

Good Luck and have fun!

Copyright � 2006 Mary Hanna All Rights Reserved.

This article may be distributed freely on your website and in your ezines, as long as this entire article, copyright notice, links and the resource box are unchanged.

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Tip! A way to use your amble herb crop from your herbal gardens is to

“Show me your garden and I shall tell you what you are.” Alfred Austin’s quote on garden comes close to describing the passion many gardeners feel about their flowering weeds. For the indoor gardener, this is especially true since most gardeners who bring their gardening indoors do so for a specific purpose. This purpose usually goes beyond a way to express one’s spirit. Kitchen herb gardens can also purify the air and be harvested for seasoning cooking delights, ornamental creations, and ingredients in cleansers.

When setting out, the new herb garden enthusiast will likely choose the failsafe herbs, just like the pioneers did. There was a mix of herbs used by the pioneers - some were those brought carefully across the Atlantic from their country of origin, and others were those that had been long used by Native Americans. These were seasoning herbs and those that helped keep meat edible for the longest time. Both settlers and natives had medicinal herbs in their apothecary, and many happily shared their knowledge. Some of these cures have not stood up to scientific scrutiny, but still we tend to associate herbs with medicine.

Tip! Get acquainted with herb gardening by growing herbs you think you’ll use, plus throw in one or two that sound interesting to you. Herb gardens can range in size from small containers to vast outdoor gardens.

The best place to start a kitchen herb garden is along a south or west window. If winter sunlight is poor in your kitchen, invest in a “grow lamp” or fluorescent lighting for better lighting. As your indoor garden expands, you may want to invest in special shelving that fits into your indoor window frame. Indoor Window Gardening (www.indoorwindowgardening.com) offers plant hangers and adjustable Plexiglas shelves that lengthen by cable, which are connected to a bracket that is mounted to your window molding. Below are tips for preparing your planter:

Tip! When setting out, the new herb garden enthusiast will likely choose the failsafe herbs

- Use a planter with plenty of drainage holes since herbs don’t like soggy roots. Set the planter on a drainage tray.

- Line the bottom of the pot with one inch of gravel. Mix potting soil two parts to one part sand. Sweeten each “5-inch” pot’s worth of soil mixture with 1 tsp. of ground limestone.

- Put herbs that require the same amount of watering in prepared planter.

Pick herbs according to how you intend to use your garden. For instance, will these herbs be for cooking or for show? Many herbs will crossover from one purpose to another purpose. For example, marjoram, mint, basil, chive, and sage work as seasoning, have incredible flowers, and are especially aromatic. To get ideas on which herbs to grow in your kitchen, check the seasoning aisle at your grocery store. Some other great herbs that can be harvested and used fresh or dried for later use include saffron, chive, tarragon, thyme, anise, and dill.

Tip! When Elizabethans planted aromatic herbs, culinary herbs and medicinal herbs they used either a symmetrical rectangular or square patterns. The Elizabethans were very formal and felt their herb gardens should be too.

Phyllis McGinley said “The trouble with gardening is that it does not remain an avocation. It becomes an obsession.” This has a ring of truth as once you get to grips with growing and reaping the benefits of your indoor herb garden you won’t be able to stop.

Tip! Herbs have been around since time immemorial and served different kinds

Copyright 2005 Joey V. Davidson. All rights reserved.

Joey V. Davidson is the owner of Eye Gardening improvement - a top resource for garden improvement topics. Go to http://www.eyegardening.com

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