Growing a kitchen herb garden is a great way to save money on herbs while adding some interest to your garden. Herbs are simple to grow, in most cases, and pests or diseases do not bother many herbs either. Plus, most herbs are quite cold hardy. In order to grow a kitchen herb garden you have to choose a variety of herbs to grow, annuals and perennials, and be sure to care for them properly.
Choose herbs you want to grow in your kitchen herb garden. Choose a variety of annual and perennial herbs that you cook with the most. Some annual herbs are basil and dill. Rosemary, sage and mint are perennials while parsley is a biennial.
Prepare your garden for the kitchen herbs. Most herbs grow best in full sun. All herbs need well-drained soil. If your soil is clay, add sand and organic matter, like compost, to loosen it up. Kitchen herbs can also be planted in well-drained pots with simple potting soil.
Plant your kitchen herbs in early spring once the last frost has passed. Space your herbs at least a foot apart so they have room to grow and spread out. You may want to space herbs that grow large, like sage and rosemary, further apart from other herbs, about 3 to 5 feet.
Dig holes for each herb or herb seed, between 2 to 4 inches deep and about 3 inches wide. Place the herbs or herb seeds in the hole and cover with soil. Pat down firmly
Water your herbs when the ground around them is dry, about once a week for three to five minutes a watering. Do not over-water your herbs. The stress makes them more flavorful.
Pinch the flowers off of annuals like basil in order to keep them from going to seed. Once annuals do go to seed you may plant more if there is enough of a growing season left. Replant annuals every spring.
Fertilize your perennial herbs in the spring once the frost has passed. Fertilize them only with compost or manure. Too much fertilizer will cause the herbs to be less flavorful.