Getting Started With A Kitchen Herb Garden
Saturday, September 5th, 2009 Subscribe To Our Feed
Ah, the flavor and aroma of garden fresh herbs. sinking your teeth into your food and having your taste buds coming alive with enjoyment is an experience to be savored. Certainly, dried herbs can be more appropriate sometimes, however they don’t have the essential oils of fresh herbs that make flavors come alive. If you want to keep your taste buds happy, why not plant a kitchen herb garden. Even if you don’t have a green thumb and don’t have a vegetable garden, herbs are uncomplicated to grow inside and all you need to get started are a few pots, soil, fertilizer and a bit of water, natural light and nurturing.
When setting up a kitchen herb garden, you need to keep in mind that there are mainly two sorts of herbs - annual and perennial. Both of these are excellent for indoor herb gardening and a tasty addition to any recipe.
Annual herbs such as dill, cilantro, chervil, basil, marjoram, chamomile and savory will grow for one season only before dying, although cultivating them in the house will quite possibly extend that time frame just a bit. Perennials that are perfect for a kitchen herb garden include rosemary, sage, thyme, mint, lavender, chives and tarragon. These kinds of herbs produce fresh growth each season and the more you snip off to use for cooking, the bigger and better these herbs might get.
Given that perennials and annuals have distinct growing schedules, it might be prudent to use separate pots for each variety. This way, once an annual plant eventually dies off or has to be replaced, you will not be disturbing the well being and progress of a perennial that might thrive for quite a few more years.
For the beginner, it’s a wise move to avail yourself of seedlings rather than growing your herbs from seed. Many people find it a bit difficult to start from scratch and get discouraged. But after they develop into young plants or seedlings, they are really effortless to look after. You can plant an assortment of herbs in one large container or use smaller single containers and grow the herbs separately. It’s totally up to your own inclinations, however you must remember that annuals need to be planted with other annuals and perennials must be grown separately.
The style of pot is unimportant as long as there is a means of drainage at the base to keep the dirt from becoming waterlogged. The position of the containers, on the other hand, does make a difference, and you need to have a window ledge or some alternate place to locate your kitchen herb garden where it will receive abundant daylight. If you can supply the sunshine and some attention, you can quickly be cooking with fresh herbs and making your taste buds sing.
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