Getting Started With A Kitchen Herb Garden

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Friday, September 11th, 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 tingling with flavor is an event to be delight in. Of course, dried herbs can be more convenient sometimes, however they are short on the essential oils of fresh herbs that make flavors come alive. To keep your taste buds content, 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 trouble-free to raise in the house and all you require to get started are a few pots, soil, fertilizer and a bit of water, sunlight and care.

When creating a kitchen herb garden, you should take note that there are mainly two kinds of herbs - perennial and annual. Both annuals and perennials are ideal for indoor herb gardening and a delicious supplement to any recipe.

Annual herbs like dill, cilantro, chervil, basil, marjoram, chamomile and savory have one growing season and then die, although cultivating them in the house will most likely extend that timetable just a bit. Perennials that are well suited to a kitchen herb garden consist of sage, mint, chives, rosemary, tarragon, lavender and thyme. These kinds of plants produce fresh growth every year and the more you cut off to use for cooking, the bigger and healthier these herbs might get.

Since annuals and perennials have different growing schedules, it might be wise to use different pots for each type. Therefore, when an annual plant finally dies off or needs to be replaced, you will not be interrupting the health and development of a perennial that will produce for quite a few more years.

For the novice, it’s a wise move to make use of seedlings instead of growing your plants from seed. A lot of people find it somewhat tricky to start from scratch and get discouraged. Although after they become young plants or seedlings, they are unbelievably effortless to care for. You can plant an assortment of herbs in one large pot or use smaller single pots and plant the herbs singly. It is utterly up to your own inclinations, however you must bear in mind that annuals have to be planted with other annuals and perennials need to be planted separately.

The sort of container is unimportant provided that there is a means of drainage underneath to prevent the earth from becoming waterlogged. The setting of the pots, in contrast, is important, and you need to have a window ledge or some alternate spot to situate your kitchen herb garden where it will receive abundant natural light. As long as you can provide the light and some care, you could quickly be enjoying the taste of fresh herbs and bringing your taste buds alive.

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