Growing culinary herb plants in the home garden results in fragrant, manageable plants that produce edible seasoning. These herbs are fresher and cheaper than anything purchased at a farmer's market, much less at a supermarket. There is a wide variety of culinary herb plants that can be easily grown at home.
A common sight in kitchens across the globe, chives (Allium schoenoprasum) can be grown both indoors and outdoors. The plant has hollow, grass like stalks framed by fluffy purple flower heads. Native to North America and Eurasia, chives thrive in full sunlight coming from the south or the west. The plant should be watered frequently and grown in well-drained soil. A monthly meal of water-soluble fertilizer during the growing season will help the plant flourish.
A native of Europe, spearmint (Mentha spicata) is an easy-to-grow perennial herb that can be cultivated in the home or garden. The plant is noted for its jagged green leaves, which are used as a seasoning or garnish. Spearmint does best in well-drained soil that is kept evenly moist. Spearmint should be planted in full sunlight, ideally in sun coming from the south, east or west. Give the plant an application of diluted water-soluble fertilizer every two weeks during the growing season to keep the plant healthy.
A member of the citrus family, rue (Ruta graveolens) is a low-growing evergreen perennial that has a shrub-like appearance. Native to Southern Europe and North Africa, rue boasts blue green, spoon shaped leaves and clusters of tiny yellow flowers that pop up in the summer. The plant has a pungent smell, and the edible leaves are used in salad, egg and cheese base dishes. Rue should be grown in sandy soils in full sunlight. The plant is drought tolerant once established, but should be watered on a regular basis when first planted.