The benefits of spice and herb gardening are numerous. They grow like weeds, can be dried and used all year long; they smell great and add color to foods. Oh, and they’re the core flavors of every delicious recipe that’s ever been made!
Need other reasons to grow spices and herbs? They can be grown in containers indoors and outdoors. They thrive in the ground, in raised beds, and even along the perimeter of a yard. Many herbs will deflect bugs that are hazardous to your vegetables, like basil planted with tomatoes. They’re ideal companion plants that way, and they don’t require very much from you as a gardener.
They don’t usually even need mulch, with some exceptions. Some early-season spices and herbs, like garlic or chives, may start coming in during a warm spell. A layer of mulch can help insulate them against temperature drops. And some mulches, like shredded leaves or compost, will add nutrients to the soil as they decompose.
When it comes to harvesting spices and herbs, that’s the easy part of spice and herb gardening. Trim them as needed for all of your recipes, and when the winter turns colder, you can cut them down to the roots to dry them or crush seeds into powders. Woody plants like thyme, sage, and rosemary dry well, while softer plants like basil and parsley are better frozen. Cumin seeds can be crushed into powder, while fennel can be used whole. For spices like ginger and turmeric, you simply unearth the root to enjoy it.
In the articles below, we share everything you need to know about spice and herb gardening. And you can learn even more in our How to Grow a Vegetable Garden: 10 Things Every Gardener Needs to Know Before Starting a Food Garden freebie. Enjoy!
Taramasalata, Tzatziki, Moussaka, Avgolemono…if you know these dishes and don’t think I just swore at you in another language, then prepare to be inspired. Having an herb garden makes it easy to spice and dress up your dishes all season long, and that’s why the savviest of gardeners plan theirs according to the types of dishes they love to make at home. If you’re Greek or love Greek recipes, then creating a Mediterranean herb box garden is just natural!
Fresh herbs are a year-round necessity at my house. I use them to cook just about every dinner of the week. Sure, you can always find fresh herbs at the grocery store, but have you checked out those prices? I feel like half the time I buy grocery store herbs, they’re already past due, and a lot of the package goes to waste. So sometimes I’ll buy a whole plant at the store instead of the little packet.
Let’s talk about spices and herbs. Or spices vs. herbs if you prefer, because there can be some serious debate around what’s what. Admittedly, it gets a bit confusing, especially since the two terms get used interchangeably so often. Then you get into things like curry or garam masala, which are not, in fact, spices. They are spice blends.
I love the feeling of my hands around a warm cup of herbal tea. I love the aroma, and I love the way a hot cup of tea reminds me to pause for a moment, take some deep breaths, and enjoy the world around me. Fellow tea drinkers, have I romanticized this too much, or just enough?
I love to cook, and I absolutely adore using fresh herbs in pretty much every dish. They’re easy enough to get in the summer, but since I live in New England, it’s a bit challenging to step out to the garden in mid-winter for a sprig of fresh rosemary or a few basil leaves. The solution? A countertop herb garden.
If you planted basil this year, it probably seemed like it took a month to establish, then all of a sudden you’re in pesto heaven. But how much pesto can one person really make, right?
I love harvesting herbs. I love the aromas that slowly drift through the air as I pinch off a sprig of sweet basil or earthy sage. And nothing fills the home with intoxicating scents like fresh rosemary and garlic in a bit of olive oil over a low flame on the stovetop.
